2 cups basmati rice (soaked in water for at least half an hour)
For Yakhni (stock)
1 kg chicken (cut into pieces)
3 cups water
1 teaspoon salt
1 tsp whole red chilli
2 tsp sounf
2 tsp sabt dhnya
1⁄2 teaspoon clove (laung)
1⁄2 teaspoon whole black pepper(sabut kali mirch)
2 black cardamom pods (bari elaichi)
1 cinnamon sticks (darchini)
3 garlic cloves (Lehsan)
2 inches ginger (adrak)
For Masala (curry)
1⁄4 cup oil
1 medium onion (thinly sliced)
1 teaspoon cumin seed (zeera)
1 1⁄2 teaspoons ginger-garlic paste
1⁄2 medium tomatoes (chopped)
1⁄2 cup yoghurt
1 teaspoon salt
1 bay leaf (taiz pat)
2 green cardamoms (choti elaichi)
1 cinnamon stick
Mix 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.
In a pan heat oil. Add sliced onions & fry the onions till they turn golden brown.
Now add cumin seeds (zeera), ginger garlic paste, tomatoes, salt to the remaining fried onions & stir-fry for 3 minutes.
Next add yoghurt, 1 bay leaf, 1 cinnamon stick and 3 black peppers and green cardamom (choti elaichi). Cook on medium high heat till the tomatoes get tender.
Add chicken pieces to the masala & let it simmer for another 2 minutes add chillies.
Finally pour the yakhni in the masala, already back in the cooking pot. Add rice & salt cook it uncovered on high heat for 5 minutes or till the water dries up. 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.