Ingredients 2 cups basmati rice (soaked in water for at least half an hour) FOR YAKHNI (STOCK) 1 lb chicken or mutton (cut into pieces) 4 cups water 1 teaspoon salt 1/2 medium onion (peeled & cut in two pieces) 1/2 teaspoon clove (laung) 1/2 teaspoon whole black peppercorn (sabut kali mirch) 2 black cardamom pods (bari elaichi) 1 bay leaf (tez patta) 4 garlic cloves (Lehsan) 2 inches ginger (adrak) 1 teaspoon coriander powder 1 pinch ground nutmeg (jaifal) 1/4 teaspoon anise (javetri) FOR MASALA (CURRY) 1/4 cup oil 1/4 medium onion (thinly sliced) 1 teaspoon cumin seed (zeera) 1 1/2 teaspoons ginger-garlic paste 1/2 medium tomato (chopped) 1/2 cup yogurt 1 teaspoon salt 1/2 teaspoon red chili pepper 1/2 teaspoon coriander powder 1 teaspoon garam masala powder 2 green cardamoms (choti elaichi) 1 1/2 teaspoons ground aniseed (saunf) 1 teaspoon mint leaf (chopped) Directions 1Mix all ingredients for yakhni. Bring them to a boil & let them boil on medium high heat for 20 minutes or till the chicken gets tender. Strain the yakhni only leaving the chicken in it. 2In a pan heat oil. Add sliced onions & fry the onions till they turn golden brown. Take 1/4 out of it & keep aside. 3Now add cumin seeds (zeera), ginger garlic paste, tomatoes, salt, red chilly powder & coriander powder to the remaining fried onions & stir fry for 3 minutes. 4Next add yogurt, garam masala and green cardamom (choti elaichi). Cook on medium high heat till the tomatoes get tender. 5Add anise seed (saunf) & chicken pieces to the masala & let it simmer for another 2 minutes. 6Finally pour the masala in the yakhni, already back in the cooking pot. Add rice & cook it uncovered on high heat for 5 minutes or till the water dries up. 7Sprinkle the fried onions & mint leaves. Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam passes out. Cook on low heat for 15 minutes or till the rice is done. 8Enjoy with chutney or cucember raita. |
