Yakni is a simple and delicious rice preparation very close to Biryani or Pulao. You can have it as it is or with your favorite gravy.
Preparation Time : 30 minutes
Serves : 4 persons
Basmati Rice : 2 cups
Chicken : 8 (big pieces)
Ginger : 1 inch piece
Garlic : 10 cloves
Onion : 3 large sliced
Bay leaf / Tejpatta : 2-3
Cardamom/ Elaichi : 4-6
Cinnamon / Dalchini : 1 stick
Clove / Laung : 4-6
Dry Red chili : 2-3 (soaked in water)
Garam Masala : 1 teaspoon
Salt as per taste
Refined oil / ghee : 5 tablespoons
Kasuri Methi : 1 teaspoon (optional)
Sugar : 1 teaspoon
Heat 3 tablespoons oil in a Kadhai or pan and fry 1 sliced Onion till dark brown. Drain excess oil and keep aside for garnish.
In the same oil, add the chicken pieces and sear until a light golden colour is reached. Keep aside.
Wash the Basmati rice with sufficient water. Drain all water and keep aside.
Now in a mixer grinder jar add 1 sliced Onion, ginger, garlic, chili, cardamom, Clove and cinnamon, grind into a smooth paste.
Now heat remaining oil in a pressure cooker, add the sugar and wait until it caramelizes. Now add the bay leaf and left sliced Onion. Saute for 30 seconds and add the grinded paste. Saute for around 2-3 minutes and add the chicken pieces along with left oil if any. Mix well, add the Basmati rice and fry for 2 minutes. Add 4 cups chicken stock or water and pressure cook for 3-4 whistles.
Garnish with Kasuri Methi and fried onions and serve hot.