Golden Yakhni Pulao

Name: Golden Yakhni Pulao
Total time: 3600 s
Yield: 5 - 6 servings
Cuisine: Indian
Ingredients: 3-4 tbsp Coriander seeds; 1/2 kg Chicken; 3 tbsp fennel seeds; 1 Onion; 4-5 Garlic; 2 Bay leaf; as required spices(Black peppercorns 1/2 tsp, long 3,Black cardamom 1); 4-5 Green chillies; 1/2 cup Oil or more as per your preference; 1/2 kg Rice; 1 black cardamom; 1 inch Cinnamon stick stick; 6-7 green cardamom; 1 Mace string; 1 tsp Cumin seeds; 3 medium size - chopped fried brown onion; 1/2 cup Dahi; 1 tsp Garam masala powder; 1 tbsp Ginger Garlic Paste; as needed Kewra

Tahminah Hussain @tehmi_chef2212

Lucknow, India

As belong to UP west ...cannot imagine yakhni Biryani without Red hot chilli-garlic chutney...Whereas we come to UP East, They are so fond of Raita instead..
Do try this Recipe Easy to cook Chicken Biryani.
#flavour1
#Salty
#HomechefTahmina

Tahminah Hussain @tehmi_chef2212

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Ingredients

1 hr Total

5 - 6 servings

For Yakhni
3-4 tbspCoriander seeds
1/2 kgChicken
3 tbspfennel seeds
1Onion
4-5Garlic
2Bay leaf
as required spices(Black peppercorns 1/2 tsp, long 3,Black cardamom 1)
4-5Green chillies
For Final Biryani
1/2 cup Oil or more as per your preference
1/2 kgRice
1black cardamom
1 inch Cinnamon stick stick
6-7green cardamom
1Mace string
1 tspCumin seeds
3medium size - chopped fried brown onion
1/2 cupDahi
1 tspGaram masala powder
1 tbspGinger Garlic Paste
as neededKewra

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Steps

1 hr Total

1

Take water in a vessel for about 5 small cups, Add your chicken in it, also add all spices for yakhni in muslin cloth and make potli and add in water, and other left ingredients including salt according to taste.
2

Cook yakhni for 15 to 20 min.
3

Now heat oil in your Patili,and fry onions till golden brown Take some of it out for after use for garnish.
4

In brown onion add cooked chicken from yakhni, all spices, garam masala, ginger garlic paste fry for 2 min on high flames than add whipped curd in it, And cook for another 5 min.
5

Now add your yakhni in it,when it starts boiling add rice in it again cook them until 80% done, and last cover your pulao with it's lid and cook on low flame until done.
6

Lastly sprinkle some kewra essence and reserved Onions for garnish.
7

Enjoy it with chutney (lasan small 1 pod, 2 big boiled tomato and whole chilli 4-5 or more, zeera and salt) Grind into a smooth paste.
8

Serve hot with salad and Chutney.