Chicken Yakhni Pulao

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   Heat the ghee in a large pot over medium heat. Add the cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

3. 3

   Add the sliced onion and sauté until golden brown.

4. 4

   Stir in the ginger-garlic paste and cook for another 2 minutes.

5. 5

   Add the chicken pieces and cook until they are browned on all sides.

6. 6

   Stir in the yogurt, coriander powder, garam masala, and salt. Cook for 5 minutes, stirring occasionally.

7. 7

   Pour in the chicken stock and bring to a boil.

8. 8

   Add the soaked and drained rice to the pot. Stir gently to combine.

9. 9

   Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

10. 10

    Remove from heat and let it sit, covered, for 5 minutes.

11. 11

    Fluff the rice with a fork and serve hot.