Chicken Yakhni Pulao

Instructions

1. 1

   Prepare Rice & Spice Potli

   • Rinse the basmati rice under cold running water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely and set aside.
   • Take a small piece of clean muslin cloth. Place coriander seeds, fennel seeds, black peppercorns, cloves, green cardamoms, black cardamom, cinnamon stick, and bay leaf on it. Tie the cloth tightly to form a small spice bag (potli).
2. 2

   Prepare the Yakhni (Chicken Stock)

   • In a large pot, combine the chicken pieces, 4 cups of water, the prepared spice potli, the halved onion, crushed ginger, crushed garlic, and 1 tsp of salt.
   • Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the chicken is just cooked and tender.
   • Using a slotted spoon, carefully remove the chicken pieces and set them aside. Strain the stock (yakhni) through a fine-mesh sieve into a measuring cup or bowl. Discard the spice potli and onion. Measure out exactly 3.5 cups of stock. If you have less, top it up with hot water.
3. 3

   Sauté Aromatics & Prepare Birista

   • Heat ghee in a heavy-bottomed pot or dutch oven over medium heat.
   • Add one of the thinly sliced onions and fry, stirring occasionally, until it turns deep golden brown and crispy. This is your birista. Remove it with a slotted spoon and spread it on a plate to cool. Set aside for garnish.
   • In the same ghee, add the cumin seeds and let them sizzle. Add the remaining sliced onion and sauté for 5-7 minutes until it turns soft and light golden.
   • Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
4. 4

   Combine Chicken, Rice & Yakhni

   • Add the cooked chicken pieces to the pot and sauté for 2-3 minutes to lightly brown them.
   • Lower the heat and add the whisked, room-temperature yogurt. Stir continuously for a minute to prevent it from curdling.
   • Add the drained, soaked rice and mix very gently with a light hand to avoid breaking the grains. Pour in the measured 3.5 cups of yakhni and the remaining 0.5 tsp of salt. Stir gently once to combine.
   • Increase the heat to high and bring the stock to a vigorous boil.
5. 5

   Dum Cooking the Pulao

   • As soon as the stock is boiling rapidly, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid. For a better seal, you can place a clean kitchen towel under the lid or seal the edges with dough.
   • Let the pulao cook on 'dum' for 15-20 minutes, completely undisturbed. Do not open the lid during this time.
   • After 15-20 minutes, turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the grains to firm up and become fluffy.
6. 6

   Garnish and Serve

   • Open the lid. Gently fluff the rice from the sides using a fork or a spatula.
   • Garnish with the prepared crispy fried onions (birista). Serve hot with a side of raita or a simple salad.