Yakhni Pulao

Ingredients

• 2 cups of soaked Basmathi Rice
• 500 gms of Chicken, curry cut
• 2 big size onion, sliced
• 1 cup of yogurt
• 1 tablespoon Ginger Garlic paste
• 1 large Cinnamon
• 5 Cloves
• 2 Star Anise
• 1 teaspoon of Peppercorns
• 1 teaspoon of Shahi Jeera
• 2 Bay leaves
• Oil
• Salt, to taste

Method

1. Wash basmathi rice for 3 to 4 times and allow it to soak for 30 to 40 mins.
2. In a pan, add oil and all the spices along with the sliced onions.
3. Cook until the onions are brown, but be careful not to burn them.
4. Now add ginger garlic paste and sauté for few seconds.
5. Then add the cut chicken and sauté well in the onion to get a nice colour.
6. Let the chicken get cooked in the onion for 5 mins then add in the yogurt.
7. Stir in the yogurt and cook for 4 to 5 mins.
8. Now add 2 cups of water and allow it to boil.
9. Once the water is boiled add soaked rice.
10. Adjust the seasoning, cover and turn the heat to its lowest setting. Cook for 10–15 minutes, but keep checking.
11. Now cover the pan with foil to arrest the steam and leave it for 5 mins then turn off the heat.
12. Serve hot with raita and salad.

Tips and Variations:
1. You can use tomato instead of yogurt but I always prefer yogurt to get a nice colour.
2. The original version is to use chicken stock instead of water but I make it this way to keep it simple.
3. Yakhni pulao is made with mutton/lamb but I make with chicken always.