Step-by-Step Instructions

1. 1.Prepare the Yakhni (Broth)

   Wash 1.5 kg chicken pieces thoroughly. Place them in a large pot. Add 8 garlic cloves, 1-inch grated ginger, 1 sliced onion, 1 tbsp coriander seeds, 4 green cardamoms, 2 black cardamoms, 1 mace flower, 1-inch cinnamon stick, 5 cloves, 1/2 tbsp black peppercorns, 1.5 tbsp salt, 1 tbsp lemon juice, and 6 cups of water. Mix everything well.

2. 2.Cook the Yakhni

   Place the pot on the stove and bring the mixture to a boil. Once boiling, cover with a lid and reduce the heat to low. Let it simmer for 15-20 minutes to allow the chicken to cook and release its flavors into the broth.

3. 3.Prepare the Basmati Rice

   While the yakhni is cooking, wash 4 cups of basmati rice thoroughly under cold water until the water runs clear. Soak the washed rice in fresh water for 20 minutes. After soaking, drain the rice completely and set aside.

4. 4.Separate Chicken and Strain Broth

   After 15-20 minutes, turn off the gas for the yakhni. Carefully remove all the cooked chicken pieces from the broth and set them aside. Strain the broth through a fine-mesh sieve into a separate bowl, discarding the solids (spices and aromatics). We only need the clear broth for the pulao.

5. 5.Sauté Aromatics for Pulao

   In a large kadhai or pot, heat 1/2 cup of oil. Add 1 big bay leaf, 1-inch cinnamon stick, 4 cloves, and 4 green cardamoms. Sauté for a minute until fragrant. Then add 2 sliced onions and fry until they turn light golden brown. Add 1/2 tbsp cumin seeds and continue frying until the onions are golden brown.

6. 6.Add Ginger-Garlic and Chicken

   Add 1 tbsp ginger-garlic paste to the fried onions and sauté for 1-2 minutes until the raw smell disappears. Then add the cooked chicken pieces (from the yakhni). Mix well and fry for 2-3 minutes, ensuring the chicken is coated with the spices.

7. 7.Incorporate Curd and Spices

   Add 1/2 cup curd, 1 tsp red chilli powder, 1/2 tsp black pepper powder, 1/4 cup chopped coriander leaves, and 3-4 slit green chillies. Mix everything thoroughly and continue to fry for 4-5 minutes until the oil starts to separate from the mixture.

8. 8.Add Yakhni Broth and Rice

   Pour the strained yakhni broth into the kadhai. Bring it to a boil. Taste the broth and adjust salt if needed; it should taste slightly saltier than desired as the rice will absorb some of it. Once boiling, add the soaked and drained basmati rice. Gently mix the rice with the chicken and broth.

9. 9.Dum Cook the Pulao

   Cook on medium heat for 7-8 minutes until most of the water has evaporated and small craters appear on the rice surface. Then, cover the kadhai tightly with a lid and place a heavy object (like a mortar) on top to seal in the steam. Reduce the heat to very low and cook for 15-20 minutes (dum cooking).

10. 10.Rest and Serve

    After dum cooking, turn off the gas. Let the pulao rest, still covered, for another 15-20 minutes. This allows the rice grains to fully expand and become fluffy. Gently fluff the rice from the sides using a spatula. Garnish with fried onions (barista) and fresh coriander. Serve hot and enjoy!