Ingredients:
- 1 kg chicken
- 1 kg basmati rice
- 2 cups yogurt
- 2 cups water
- 2 onions, sliced
- 3-4 cloves of garlic, minced
- 1 inch piece of ginger, grated
- 2-3 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp black pepper
- 1 tsp cloves
- 1 cinnamon stick
- 2-3 bay leaves
- 1/2 tsp turmeric powder
- Salt to taste
- 1/2 cup oil
- Few drops of kewra water
- Chopped coriander leaves for garnishing
Instructions:
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Wash the rice and soak it in water for 30 minutes.
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In a pot, heat oil and add sliced onions. Fry until they turn golden brown.
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Add garlic, ginger, green chilies, cumin seeds, coriander seeds, fennel seeds, black pepper, cloves, cinnamon stick, bay leaves, turmeric powder, and salt. Fry for 1-2 minutes.
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Add chicken and fry on high heat for 5 minutes until it turns white.
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Add 2 cups of water and bring to a boil. Cover the pot and let it cook on low heat for 20-25 minutes until the chicken is tender and cooked through.
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Remove the chicken from the pot and strain the yakhni (stock). Set aside both the chicken and the yakhni.
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In a separate pot, boil water and add soaked rice. Cook for 5-7 minutes until the rice is parboiled. Drain and set aside.
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In a large pot, layer half of the parboiled rice, followed by the cooked chicken, and then the remaining rice on top.
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Pour the yakhni on top of the rice. Add a few drops of kewra water for flavor.
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Cover the pot with a tight-fitting lid and let it cook on low heat for 15-20 minutes until the rice is fully cooked and fluffy.
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Garnish with chopped coriander leaves and serve hot with raita and salad.
Enjoy your delicious Kachi Yakhni Ki Chicken Biryani!