Yakhni Pulao ( Chicken ) Punjabi Pulao

Pulao is one of Punjabi people’s favorite dish. Its a must serve on all occasions in Pakistan’s Punjab province.

Ingredients

• 8 to 9 cups basmati rice (soaked in water for at least 30 minutes)

For Yakhni

• 2 KG chicken (cut into pieces)
• 13 cups water
• 4 and 1/3 teaspoons salt
• 2 and 1/4 medium onion (peeled & cut in two pieces)
• 2 and 1/4 teaspoons clove (laung)
• 2 and 1/4 teaspoons whole black peppercorn (sabut kali mirch)
• 8 and 2/3 black cardamom pods (bari elaichi)
• 8 and 2/3 cinnamon sticks (dalchini)
• 4 and 1/3 bay leaf (tez patta)
• 26 garlic cloves (Lehsan)
• 8 and 2/3 inches ginger (adrak)
• 4 and 1/3 teaspoons coriander seed (sukha dhaniya)
• 4 and 1/3 pinches ground nutmeg (jaifal)
• 1 and 1/8 teaspoons anise (javetri)

For Masala

• 1 and 1/8 cups oil
• 1 and 1/8 medium onion (thinly sliced)
• 4 and 1/3 teaspoons cumin seed (zeera)
• 6 and 1/2 teaspoons ginger-garlic paste
• 2 and 1/4 medium tomato (chopped)
• 2 and 1/4 cups yogurt
• 4 and 1/3 teaspoons salt
• 2 and 1/4 teaspoons red chili powder
• 2 and 1/4 teaspoons coriander powder
• 4 and 1/3 teaspoons garam masala powder
• 8 and 2/3 green cardamoms (choti elaichi)
• 6 and 1/2 teaspoons ground aniseed (saunf)
• 4 and 1/3 tablespoons mint leaf (chopped)

Method

1. Mix all ingredients for yakhni. Bring them to a boil and let them boil on medium high heat for 20 minutes or till the chicken gets tender. Strain the yakhni only leaving the chicken in it.
2. In a pan heat oil. Add sliced onions & fry the onions till they turn golden brown. Take 1/4 out of it & keep aside.
3. Now add cumin seeds (zeera), ginger garlic paste, tomatoes, salt, red chilly powder & coriander powder to the remaining fried onions & stir fry for 3 minutes.
4. Next add yogurt, garam masala and green cardamom (choti elaichi). Cook on medium high heat till the tomatoes get tender.
5. Add anise seed (saunf) & chicken pieces to the masala & let it simmer for another 2 minutes.
6. Finally pour the masala in the yakhni, already back in the cooking pot. Add rice & cook it uncovered on high heat for 5 minutes or till the water dries up.
7. Sprinkle the fried onions & mint leaves. Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam passes out. Cook on low heat for 15 minutes or till the rice is done.