I Made It
- Hard
- 50 mins
- 6-7 Person
Ingredients:
For chicken Stock
- chicken with bone 500gm (16 pieces cut)
- whole garlic 2-3 pieces
- onion ½ medium size (cut into half)
- bay leaves 1-2
- cinnamon 2-3
- fennel seeds 1 tablespoon
- whole coriander 1 tablespoon
- national cumin seeds 1 teaspoon
- black cardamom 2
- chicken powder 1 tablespoon
- water 2 liter
For Pulao:
- rice 500 gm
- cooked chicken of stock 500 gm
- chicken stock 1 liter
- clarified butter(ghee) ½ cup
- onion 1 medium size (slices)
- garlic paste 1 tablespoon
- ginger paste 1 tablespoon
- green chili small paste 1 tablespoon
- national salt 1-1 ½ tablespoon or to taste
- fresh big green chilies 4-5
- national crushed pickle 150 gm
Directions
For Stock
- 1. Add water in a pot and all ingredients except chicken and cook for 20 minutes. Now add chicken and cook for 5 more minutes. Separate the chicken & strain the stock.
- 2. Add clear butter in pot, then add onions and fry until golden brown.
- 3. Now add ginger, garlic and green chilies paste. Stir for 20-30 seconds then add chicken, salt, fresh big green chilies, and national crushed pickle. Stir for 1 minute, then add chicken stock.
- 4. When yakhni comes to a boil add rice and cook until rice and yakhni come to the same level. Cover and let it steam cook for 10-12 minutes.
- 5. Chicken Achaari pulao is ready to serve, garnish it with fried onions and fresh coriander.
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