Kashmiri Style Yakhni Pulao With Chicken Recipe

Step 1: To begin making the Kashmiri Style Yakhni Pulao With Chicken Recipe, we will first make the Yakhni or the stock/broth using 'Bouquet Garni' or a Spice PotliTo make the 'bouquet garni' or a Spice Potli, take a clean muslin cloth and place the onion, garlic pods, whole ginger, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace on it and collect the ends of the cloth to tie a potli

Step 2: In a saucepan, add water on medium heat, and add the chicken, salt and the bouquet garni and boil it for around 15 minutes

Step 3: Remove the bouquet garni and keep the stock with chicken pieces aside

Step 4: The 'yakhni' is ready

Step 5: In a wide pan, heat oil on medium heat, and fry the sliced onions

Step 6: Take 1/4 of the onions and keep aside

Step 7: In the remaining onions, add cumin seeds, ginger garlic paste, tomatoes, salt, red chilly powder, coriander powder and stir fry for about 3 minutes

Step 8: After 3 minutes, add yogurt, garam masala and green cardamom

Step 9: Cook on medium-high heat till the tomatoes get tender

Step 10: Add fennel seeds and chicken pieces to the masala and let it simmer for another 3 to 4 minutes

Step 11: Add this masala and soaked & drained rice to the prepared yakhni ( stock ) in the saucepan, turn on the heat and cook the rice in it uncovered for about 5 minutes or till the water dries up

Step 12: Sprinkle fried onion on the rice, add a tablespoon of ghee and seal the pot with foil or atta dough so that the flavors don't escape from the Yakhni Pulao

Step 13: Cook the Yakhni Pulao on low heat for 15 minutes or till rice is done

Step 14: After 15 minutes, switch off the stove and it is ready to be served

Step 15: Serve Yakhni Pulao With Chicken with Burani Raita or Tadka Raita Recipe (Spiced Curd With Onions) over a Family lunch on a Sunday afternoon

Step 16: You can also serve a Satvik Sprouts Carrot Salad with this meal