What we need for this Royal Dish:
2 cups Basmati Rice soaked in water for 20 minutes. Drain and keep aside. It make cooking faster.
500 grams chicken cut into medium size pieces
1 tbsp garlic crushed – use fresh ones
½ inch ginger crushed – use fresh ones again
1 cup thick curd – preferably a day old
½ cup mint leaves chopped
6 to 7 green chilies chopped. If using hotter variety, remember to deseed before adding
1/3rd cup coriander leaves
1 tbsp fennel powder
6 to 7 saffron strands crushed and soaked in ½ cup milk
2 tbso lime juice
2 bay leaves
1 star mace
1 cinnamon stick
1 tsp shahi jeera
1 tsp fennel seeds
Salt to taste
3 Onions cut into julians
2 tbsp ghee for cooking
Steps To Make:
Heat enough water in a pan. Once its hot, add 1 tsp ghee to it.
Add all the whole spices and soaked rice. Cook till its half done.
Strain excess water and keep rice aside.
Heat remaining ghee in a pan.
Once ghee is hot, add shahi jeera and fennel seeds.
Next throw in the crushed ginger garlic and onion slices.
As onion turns brown, add chicken pieces, add beaten curd and salt to taste.
Once chicken releases all its juices and it changes colour, you know your chicken is half cooked.
Add chopped mint leaves, coriander leaves and chopped green chilies.
Cook for 2 to 3 minutes.
Spread half cooked rice to it.
Pour lime juice and saffron soaked in milk.
Cover and cook for 15 to 20 minutes on low flame.
Finally add some
Our Chicken Yakhni Nawabi Pulao is ready.
Serve with some lacha onions and mint yogurt.