Yakhni Pulao

1/2kg chicken (1kg)
2 tomatoes (4)
2 onions (4)
2 laung (4)
3 green cardamom (6)
1 black cardamom (1.5)
5 crushed kali mirich (8)
1 inch piece of darchini (2'')
6 cloves sliced garlic (10)
1/2 inch piece of ginger, sliced (1'')
2 tbsp kaccha tel (3 tbsp)
3 slit green chillies (5)
1/2 tsp salt (1)
1/2 tsp zeera (1)
1 tsp saunf (1.5)

2 onions, fried till before golden, strained
2 tbsp oil
1/2 tsp ginger
1/2 tsp garlic
1/2 cup dahi
1/2 tsp red chilli powder, or according to taste
1/2 garam masala powder

1/2 kg long grained rice


Boil the chicken in enough water to cover it and add all the bold ingredients in it. Cook for 20 minutes after water starts boiling. This will prepare the yakhni for the pulao.

Meanwhile, wash and soak rice in plenty of water and keep aside.
In a separate utensil, heat oil, and on hot flame add the chicken pieces from the yakhni and add ginger, garlic, chilli powder and garam masala and stir till the spices leave off aroma. Turn the heat to lowest and add the dahi and stir. After a minute or two, add the strained yakhni liquid and bring to boil. Add the rice and bring to boil and check how much more water the rice needs. The rice should be soaked in water from the yakhni. Cover with kitchen cloth and a steel lid and turn to heat to low and cook for 20 minutes.
Uncover and leave be for 10 minutes, then carefully insert a flat serving ladle and transfer on to a dish/plate.

Serve with Raita and kachumar, and/or chutney.