Ingredients:
In a bowl, add cleaned chicken pieces, turmeric powder, 1/2 teaspoon of salt, and 2 tbsp. Curd. Combine everything well with the Chicken and set aside for about an hour.
To Prepare Yakhni (stock)
In a large pot add Chicken cardamom pods, cloves, coriander seeds, cinnamon stick, bay leaf, black pepper salt, ginger, garlic and water.
You may wrap the spices in a muslin cloth and secure before placing in the stockpot, however
Place stockpot on low-medium heat and let it simmer till the meat is tender. Keep checking the meat every 20 minutes; you want the chicken to be tender, but not falling off the bone, otherwise it will not endure the cooking time in Step 2 below. The garlic cloves will soften up as they cook; incorporate them into the stock with the back of a spatula.
When the chicken is cooked strain the stock and keep it aside. Discard onion and ginger. Remove the spices wrapped in muslin cloth. Set the chicken aside.
You should have approximately 4-5 cups of stock.
Prepare the Yakhni Pulao
In a heavy-bottomed pan, add Ghee, and sliced onions. On medium heat, fry the onions till caramelized, this will take about 10-15 minutes. The onions will darken considerably. Turn the heat to low.
Add the soaked rice and half a cup of yogurt to it then you can add 4 cups of stock mix it all together add the chicken and give it a quick mix. Cover lid. Allow rice to cook for 20 minutes.
As much as you may be tempted, please don’t open the lid during the steaming process, you’ll lose all the steam and end up with an under cooked, almost raw grain.
Turn the heat off and allow the rice to settle and rest for 10-15 minutes.
Serve with plain yoghurt or a raita.
