Yakhni Pulao by Zubaida Tariq

Ingredients:

• Chicken 1 kg
• Onion chopped 3
• Green chilies 3
• Green cardamoms 5-6
• Oil 1 cup
• Yogurt 1/2 cup
• Rice 2-1/2 cup
• Black cumin seeds 1 tsp
• Ginger garlic paste 1 tbsp
• Salt to taste

For Stock:

• Onions 2
• Garlic 1 clove
• Ginger 1
• All spice whole 1 pinch
• Cumin seeds 1 tsp
• Fennel seeds 1 tbsp
• Coriander 2 tbsp
• Salt to taste
  

Method:

1. Put chicken. 3 glass water, salt, 2 onions, 1 garlic and 1 ginger in pot.
2. Now put cumin seeds, fennel seeds, coriander and all spice in muslin cloth, make bowl, put in pot and make stock.
3. When meat tender, take out boti, keep it aside and strain it.
4. Then heat oil in pot, fry 3 onion until golden brown and take out half onion.
5. Now put yogurt, ginger garlic paste, green cardamom, black cumin and green chilies in half onion, roast it lightly and put meat.
6. Then roast for 5 minutes and add stock.
7. When stock boils, take out water of rice and put rice.
8. Also add salt, stir it, cover it and cook it.
9. When water dries, simmer it.
10. When steam comes up, pulao is ready.