Yakni Pulao
Ingredients
| Basmati Rice |
500 gms |
 |
| Ghee |
30 gms |
| Cloves |
5 nos |
| Bay leaf |
1 nos |
| Ginger |
10 gms |
| Garlic |
6 flakes |
| Red chilli powder |
5 gms |
| Blue berry |
50 gms |
| Black pepper |
3 gms |
| Boneless chicken |
250 gms |
| Cardamom |
5 nos |
| Cinnamon |
1 inch |
| Onions |
60 gms |
| Green Chilies |
4 nos |
| Saffron |
1 gms |
| Coriander powder |
10 gms |
| Salt |
To taste |
| Termuric powder |
2 gms |
Method
- Pick, wash & soak the rice.
- Boil 500 ml of water. Add whole garam masala and chicken. Cook till done. Strain the liquid & keep aside chicken and liquid. This liquid is YAKNI.
- Slice onions and slit green chillies. Chop ginger and garlic.
- Heat ghee. Add sliced onions. Sauté till it turns pink. Add green chillies and chopped ginger & garlic. Add red chilli powder, turmeric powder and coriander powder.
- Add chicken. Fry gently for few minutes. Add black pepper and salt.
- Add rice and blue berry. Add Yakni and if required more water. Cover and cook.
- Serve hot garnished with blue berry & golden fried onions.
