Chicken Yakhni Pulao Recipe

Wash the rice until the water runs nearly clear and soak it.

⏱ 30 min

Tie the fennel, coriander seeds, peppercorns, black cardamom and star anise in a square of muslin (a potli). Put it in a pot with the chicken, water, halved onion, garlic, ginger and salt.

Bring to a boil, skim off the grey foam, then simmer partly covered on low heat until the chicken is tender. Lift out the chicken, strain the stock and discard the potli and aromatics. Measure the stock: you need 5 cups; top up with water or boil down.

⏱ 35 min

In a heavy pot heat the oil and fry the sliced onions on medium heat until an even golden brown. This colour is what colours the pulao, so take it far enough but do not burn it.

⏱ 12 min

Add the cumin, cloves, cardamom, cinnamon and bay leaves and stir for 30 seconds. Add the ginger-garlic paste and the boiled chicken and fry for 2 to 3 minutes, then add the yogurt and bhuno until the oil separates.

⏱ 5 min

Pour in the 5 cups of hot stock, add the green chillies, salt and garam masala and bring to a boil. Taste: it should be a little saltier than soup.

Add the drained rice and cook uncovered on high heat, stirring once or twice gently, until the stock drops to the level of the rice and small holes appear on the surface.

⏱ 8 min

Cover tightly, put a tawa under the pot and cook on the lowest heat for dum until the rice is fully done and dry.

⏱ 15 min

Rest 5 minutes, then fluff gently with a fork or flat spoon and serve.

⏱ 5 min