Ingredients:
Yakhni Broth
1.5 kg chicken pieces
1-inch sliced ginger
4 garlic cloves
1 medium red onion
1 ½ tsp cumin
1 ½ tbsp coriander
1 ½ tsp fennel seeds
2 bay leaves
8 cloves
5 cardamom
2 cinnamon sticks
½ tsp peppercorn
1-star anise
1 black cardamom
1 tbsp salt
6 cup water
Rice
½ cup cooking oil
2 tbsp butter
½ cup sliced onion
4 cardamom
6 cloves
1 tsp cumin
7-8 black peppercorn
1 bay leaf
1 ½ tsp ginger paste
1 tsp garlic paste
¼ tsp mace
¼ tsp nutmeg
½ cup plain yogurt
1 tsp sugar
5-6 green chilies
6 cup yakhni broth
4 cup basmati rice
1 tsp salt to taste
1 tbsp ghee
2 tbsp fried onions
Instructions:
1. Using a large pot, add chicken, ginger, garlic, onion, cumin, coriander, fennel seeds, bay leaves, cloves, black peppercorn, cinnamon sticks, cardamom, star anise, black cardamom, salt and water
2. Cook for 10 minutes on high heat with lid on
3. Cook for another 20 minutes on low heat with lid on
4. Transfer the chicken pieces to a separate bowl and set aside
5. Strain out the yakhni broth into a cup to use it for later
6. Sauté onion in butter and cooking oil until brown
7. Stir in cardamom, cloves, cumin, black peppercorn, bay leaf, ginger paste and garlic paste
8. Add chicken pieces from earlier, mace, nutmeg, sugar and plain yogurt
9. Add green chilies, reserved yakhni broth and basmati rice
10. Salt to taste and cook until water is reduced
11. Cook for 15-20 minutes on low heat
12. Drizzle ghee and fried onions on top before serving
13. Ready to Enjoy!
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24 май 2020
