Mom's Nostalgic Yakhni Biryani by Mygourmetstory

Ingredients

• 1.5 lb chicken, cut into pieces
• 1 medium onion, roughly chopped (for yakhni)
• 6-7 garlic cloves (for yakhni)
• 2 bay leaves (for yakhni)
• 2 pieces cinnamon stick (for yakhni)
• 3-4 green cardamom (for yakhni)
• 2 star anise (for yakhni)
• 1 tsp whole black peppercorn (for yakhni)
• 1 tbsp fennel seeds (for yakhni)
• 1 tsp cumin seeds (for yakhni)
• 1 tbsp coriander seeds (for yakhni)
• 2 black cardamom (for yakhni)
• 4-5 cloves (for yakhni)
• 1 mace (for yakhni)
• 1 tbsp oil (for yakhni)
• 1/2 tsp salt (for yakhni)
• 4-5 cup water (for yakhni)
• 1 onion, finely chopped (for final prep)
• 1.5 cup riceland white long grain rice, washed
• 4-5 chopped green chilies
• 1 inch piece cinnamon stick (for final prep)
• 1/2 tsp whole black peppercorn (for final prep)
• 3 green cardamom (for final prep)
• 1 black cardamom (for final prep)
• 3-4 cloves (for final prep)
• 1 tsp cumin seeds (for final prep)
• 2 tbsp ginger garlic paste
• 2 tbsp yogurt, whisked
• 1 tsp dry coriander powder
• 1 tsp dry fennel seed powder

Instructions

1. Prepare the yakhni: Make a muslin cloth pouch or use a tea strainer and add fennel and coriander seeds to it. Place the pouch (or strainer) in a pot with boiling water, chicken, bay leaves, cinnamon stick, green cardamom, star anise, whole black peppercorn, black cardamom, cloves, mace, 1 tablespoon oil, and 1/2 teaspoon salt.
2. Cover and cook for 10 minutes. Then remove the chicken pieces and continue to simmer the yakhni for another 10 minutes.
3. Strain the yakhni and set it aside.
4. In a separate pot, heat 1/2 cup oil over medium heat and add the finely chopped onion. Saute until light golden.
5. Add the whole spices for the final prep (cinnamon stick, whole black peppercorn, green cardamom, black cardamom, cloves, cumin seeds) and chopped green chilies to the pot. Saute for 1 minute until fragrant.
6. Add the boiled chicken pieces and ginger garlic paste to the pot. Saute on high heat for 2-3 minutes.
7. Add the whisked yogurt and saute for another 5-7 minutes, or until the yogurt is cooked and well incorporated.
8. Pour in the strained yakhni and add the washed rice, dry coriander powder, dry fennel seed powder, and salt to adjust taste.
9. Add more water if needed to ensure the rice is adequately covered. Bring the mixture to a boil.
10. Cover the pot tightly and cook on low to medium flame until the rice is 80% cooked, about 10-15 minutes.
11. Sprinkle the optional orange food color, chopped cilantro, and fried onions over the rice. Cover tightly again.
12. Let it cook on very low flame for another 5-10 minutes to allow the flavors to meld and the rice to finish cooking.
13. Once cooked, let the biryani rest for a few minutes before opening the pot and serving.