Chicken Yakhni Pulao

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Soak the rice in water for 20 minutes, then drain and set aside.

In a large pot, combine chicken, garlic, ginger, onion, cumin seeds, coriander seeds, green cardamoms, black cardamoms, cinnamon sticks, cloves, mace flower, black peppercorns, lemon juice, salt, and water.

Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes.

Turn off the heat, remove the chicken pieces, and set them aside.

Strain the broth (yakhni) into a bowl to remove the whole spices, reserving the broth for later use.

In a large, heavy-bottomed pot, heat the oil over medium-high heat.

Add the bay leaf, cinnamon stick, green cardamoms, cumin seeds, and cloves. Stir for about 1 minute to release their aromas.

Add the sliced onions and cook, stirring frequently, until they turn light golden.

Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Add the reserved chicken pieces, stirring well to coat them in the spices, and cook for 2-3 minutes.

Pour in the whisked yogurt, red chilli powder, black pepper powder, chopped fresh coriander, and slit green chillies. Continue cooking until the oil separates from the mixture, about 4-5 minutes.

Add the reserved chicken broth (yakhni) and adjust the salt to taste. Bring the mixture to a boil.

Add the soaked and drained rice to the pot, gently mixing to combine with the yakhni and chicken.

Cook on medium-high heat until the water reduces slightly, about 4-5 minutes.

Cover the pot tightly once the liquid has reduced, reduce the heat to low, and let the pulao steam for 15-18 minutes.

Turn off the heat and let it sit covered for 5-10 minutes before opening.

Garnish with crispy fried onions (optional) for extra flavour.

Serve hot and enjoy your delicious Chicken Yakhni Pulao!