Chicken Pilao

For Yakhni or Chicken Stock

1. In your cooking pot:

   add all ingredients mentioned for the Yakhni or Chicken Stock (along with water)

2. Put the cooking pot:

   on high heat to prepare the chicken stock (yakhni) and let it come to boil.

3. Once the chicken stock starts boiling:

   reduce the flame to medium heat and let it all cook for another 40 minutes

4. After 40 minutes:

   once the chicken stock is ready. Turn off the flame.

5. For best results:

   prepare the chicken stock a night before. It helps enhance the stock taste.

For Pilao

1. Before starting to cook:

   separate the chicken pieces from stock, these will be used in chicken pilao.

2. Strain the stock and set aside:

    put the garlic cloves back in the stock and discard all other strained ingredients.

3. In a separate bowl:

   wash the rice through running cold water and soak for at least 30 minutes.

   soak for 2 hrs if you are using sella basmati rice.

4. In a pot:

   heat the oil on medium heat and add finely chopped onions.

5. Fry the onions:

   on low heat until golden brown.

   PS: the colour of these onions will determine the colour of rice eventually.

6. Increase the heat to medium:

   and add finely chopped ginger and cumin seeds and sauté (lightly fry) for a minute after the onions are golden brown.

7. Add chicken pieces:

   (ones separated from the stock in step 1), fennel seed powder, garam masala powder, dry mint leaves and whole green chillies.

8. Fry for a couple of minutes:

   or until the chicken gets light golden colour.

9. Add chicken stock:

   the total quantity of stock should be 1 litre approx. If the prepared stock is short of the total quantity then water can be added to get the quantity needed.

10. Bring the stock to boil.

11. Drain water from the rice:

    and add to the boiling stock.

12. Let the stock come back to boil:

    once it starts boiling reduce the heat to medium low and let the rice cook.

13. In about 12 to 15 minutes time:

    most stock will have evaporated with some still left in the pot.

14. At this point:

    cover the pot with aluminium foil and cover with the lid.

15. Put the pot on low heat for 30 minutes:

    this will fluff the rice and evaporate any remaining liquid in the pot

16. After 30 minutes:

    switch off the stove and let the rice rest for 10 minutes without taking the foil off.

17. Ten minutes later:

    chicken pilao is ready to be served.

18. Enjoy:

    with fresh salad and yoghurt, if you like :)