INGREDIENTS :
For stock
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| YAKHNI PULAO |
- Chicken - 1 kg with bones
- Water - 5 cups
- Jeera - 2 tsp
- Cardamom / Yelakai - 5
- Cloves / Karambu - 5
- Bay Leaf - 1
- Cinnamon / Patta- 1 stick
- Star Anise - 1
- Salt to taste
FOR BIRYANI:
- Ghee 1 tbsp
- Cumin Seeds- ½ tsp
- Cardamom- 2 nos
- Cloves / Krambu - 4
- Cinnamon / Pattai - 1 stick
- Onion - 2 large sliced thinly
- Curd / Yogurt - ½ cup
- Green Chili - 3 to 4
- Ginger Garlic paste - 2 tbsp
- Basmati Rice- 1 cup
- Chicken Stock - 2 cup
- Dried fruits or nuts mixed (OPTIONAL )
- Salt to taste
METHOD:
- Soak basmati rice for 30 mins.
- Take chicken and all spices in a large pot. Boil for 20 mins.
- Strain it and set aside. stock is ready now
- Heat ghee in a pot. Add in whole spices and let them fry till it releases aroma
- Add in dry fruits and saute
- Add in onions and fry till golden.
- To that add green chilies and saute
- Add in ginger garlic paste and saute till raw smell leaves.
- Add in curd and mix well.
- Add in chicken and toss well.
- Add in rice and mix well.
- Add chicken stock and salt. Mix well.
- Bring it to a boil. Cover and simmer for 15 to 20 mins.
- Turn off the heat and let it stand for 15 mins.
- Serve it hot.