Chicken Yakhni Pulau / (Indian traditional dish)

Take a clean muslin cloth and tie the cubed onion pieces, garlic pods, whole ginger, black Cardamoms pods, black peppercorns, coriender seeds, cloves, cinnamon sticks, nutmeg and mace in it. It's called "BOUQUET Garni".

In a cooking pot, take water, chopped chickens and a teaspoon of salt.Turn on flame. Add to it the bouquet Garni and boil for around 20 minutes or until chicken gets done.

Remove the bouquet Garni and keep that stock with chicken Pisces aside.The Yakhni is ready.

In a pan, heat oil and onions. Take 1/4 of it and keep aside.In the remaining Onion, add cumin seeds, ginger garlic paste, tomatoes, salt, red chilli powder, coriender powder and stir fry for 3 munites

Add yougard, garam masala and green cardamom. Cook on a medium high heat till the tomatoes get tender. Add fennel seeds and chicken Pisces to the masala and let it simmer for another 2 minutes.

Add the masala to the prepared Yakhni in the cooking pot. Turn on the heat and cook the rice and Mung mixchure uncovered for 5 minutes or till water dries up.

Sprinkle fried onions on the rice, add a tablespoon of ghee and seal the pot with foil or atta dough so that the flavors do not escape.

Cook on a low flame for 15 minutes or untill the rice is done. Yakhni pulao is ready to serve. Enjoy it with fish fry, salad or raita.