Chicken Yakhni Pulao - Kashmiri Style

          This is my version of a Kashmiri style Chicken Yakhni Pulao, that is light and without too much of spices or ghee. It is prepared just like mutton yakhni pulao, but with a few variations. 

          I cooked this fragrant pulao in chicken cube stock and few aromatic spices. Serve, garnished with fried onions and cashews. Relish it with raita and salad for a satisfying one-pot meal. So check out the step by step pictorial recipe to prepare it.

Stock-

• 1" cinnamon stick
• 4 cardamoms
• 6 cloves
• 2 bay leaves
• 2 whole red chilies
• 2 chicken cubes
• 3 cups water
• 2 tbsp. whole coriander seeds
• 2 tbsp. fennel seeds
• 1" ginger, crushed
• 2-3 garlic cloves, crushed
• 1/2 tsp. asafoetida

Pulao-

• 500 gms. chicken on bones, curry cut
• 1 & 1/2 cups basmati rice, soaked for an hour in sufficient water
• 2 tbsp. oil
• 1 tbsp. ghee
• 1" cinnamon stick
• 2-3 green cardamoms
• 1 onion, sliced
• 1 tbsp. ginger-garlic paste
• salt to taste 
• few fried cashews to garnish
• 2-3 tbsp. fried onions to garnish (opt)

          Marinate the chicken with a pinch of salt for 10 minutes. Heat 1 tbsp. oil and fry the chicken till it turns light golden colour. Drain and keep aside.

          In a pan take the chicken cubes, water and all the ingredients mentioned under stock. Bring it to a boil and simmer for 8-10 minutes on a low flame. Drain and separate the stock.

          Heat remaining oil and ghee in a pan and temper with cinnamon and cardamoms. Add the onion and sauté till light brown.

          Now add the ginger-garlic paste and continue to fry for a minute or till the raw smell disappears.

          Add the rice and salt to taste. Fry for 2 minutes. Add the stock and the fried chicken. Pressure cook for one whistle. Garnish with cashews and fried onions. Serve with raita and salad.

                   Heat 1 tbsp. oil & fry marinated chicken till it turns light golden colour.
                   Drain & keep aside.

                         In a pan take chicken cubes, water & all ingredients under stock. 
                         Bring to a boil & simmer for 8-10 minutes on low flame. 

                                Drain & separate the stock.

                      Heat remaining oil & ghee & temper with cinnamon & cardamoms. 
                      Add onion & sauté till light brown.

                    Add ginger-garlic paste & continue to fry for a minute or till raw smell 
                    disappears.

                                Add rice & salt to taste. Fry for 2 minutes. 

                                Add stock and fried chicken. 

                                 Pressure cook for one whistle. 

                           Garnish with cashews & fried onions. Serve with raita & salad.