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Yakhni Pulao

Ingredients

  • 200 grams chicken curry cut
  • 100 grams chicken bones
  • ½ cup brown basmati rice soaked for 30 mins
  • 2 tbsp ghee
  • ½ inch ginger crushed
  • 3 cloves garlic crushed
  • ½ cup onion sliced
  • 2 green chilies slit
  • 2 bay leaf
  • 2 no ½ inch cinnamon
  • 1 black cardamom
  • 2 green cardamom
  • 4 peppercorn
  • 5 cloves
  • 1 tbsp ginger garlic paste
  • 1 tsp salt
  • ½ cup curd
  • 2 to 3 drops kewra essence
  • ½ tsp black pepper powder

Instructions

  1. Heat 1 tsp ghee and add 1 cinnamon stick, black cardamom, 1 bay leaf, peppercorn, 2 cloves, crushed ginger garlic, and let them crackle.
  2. Add the chicken bones and 1/2 tsp salt and saute till the chicken gets brown.
  3. Add 4 cups water and cook for about an hour on slow fame.
  4. Once done strain the stock and keep aside.
  5. In another pot heat the remaining ghee and add the remaining whole spices and let them crackle.
  6. Add onions and green chilies and fry till they turn translucent.
  7. Add ginger garlic paste and saute till the raw aroma goes away.
  8. Add chicken with pepper powder, salt and saute for 5 mins.
  9. Add curd and kewra essence, mix and cook till oil separates.
  10. Add the stock and let it come to a boil.
  11. Add the rice and mix, cover and cook till the rice and chicken is cooked.