Serves 1
Directions
- 1Add water to the pot.
- 2Add fennel seeds, coriander seeds, cumin seeds and chicken cubes.
- 3Let the mixture cook until it is reduced to 8 cups.
- 4Strain the mixture and set aside.
- 5Add ghee or oil to the pan.
- 6Add ginger garlic paste, cinnamon sticks, shah jeera, black peppercorns, black cardamom, cloves and bay leaves.
- 7Saute the mixture until it becomes light brown.
- 8Add tomatoes and peas.
- 9Mix well.
- 10Add green chilies paste, yogurt and curry leaves.
- 11Cover the mixture and cook.
- 12Add mint, cilantro, salt and the prepared mixture.
- 13Add basmati rice.
- 14Mix well and let the yakhni dry completely.
- 15Cover the mixture and cook for another 15 minutes.
- 16Add fried onions on the top.
- 17For the spicy chutney, add the tomato, green chilies, garlic cloves, cilantro, pudina, salt, red chili flakes, and cumin seeds in a blender.
- 18Blend it well
- 19Add lemon juice.
- 20Combine cucumber, radish, green chilies, onion, cilantro and pickle together for the salad.
Ingredients
- 12 cups water
- 1.5 tablespoons fennel seeds
- 1.5 tablespoons coriander seeds
- 0.5 tablespoons cumin seeds
- 2 chicken cubes
- 1 cup ghee or oil
- 1 tablespoon ginger garlic paste
- 3 cinnamon sticks
- 1 teaspoon shah jeera
- 10 black peppercorns
- 3 black cardamom
- 7 cloves
- 3 bay leaves
- 3 tomatoes
- 1 kg peas
- 4 tablespoons green chilies paste
- 0.5 cups yogurt
- curry leaves
- 1 tablespoon salt
- 1 tablespoon mint
- 2 tablespoons cilantro
- 1 teaspoon homemade garam masala
- 4 green chilies
- 1 kg basmati rice
- fried onions
- 1 tomato
- 4 green chilies
- 6 garlic cloves
- 0.5 tablespoon pudina
- 1 tablespoon cilantro
- lemon juice
- 1 teaspoon salt
- 1 teaspoon red chili flakes
- 1 teaspoon cumin seeds
- 0.5 cucumber
- 0.5 radish
- 3 green chilies
- 1 onion
- cilantro
- 2 tablespoon pickle
Equipment
potknifebowlpanspoonlidspatula
Tips
- Add chicken powder instead of the chicken cubes to have a whiter color.
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