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1
Mix all ingredients for yakhni.
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2
Bring them to a boil & let them boil on medium high heat for 20 minutes or till the chicken gets tender.
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3
Strain the yakhni only leaving the chicken in it.
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4
In a pan heat oil.
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5
Add sliced onions & fry the onions till they turn golden brown.
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6
Take 1/4 out of it & keep aside.
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7
Now add cumin seeds (zeera), ginger garlic paste, tomatoes, salt, red chilly powder & coriander powder to the remaining fried onions & stir fry for 3 minutes.
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8
Next add yogurt, garam masala and green cardamom (choti elaichi).
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9
Cook on medium high heat till the tomatoes get tender.
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10
Add anise seed (saunf) & chicken pieces to the masala & let it simmer for another 2 minutes.
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11
Finally pour the masala in the yakhni, already back in the cooking pot.
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12
Add rice & cook it uncovered on high heat for 5 minutes or till the water dries up.
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13
Sprinkle the fried onions & mint leaves.
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14
Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam passes out.
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15
Cook on low heat for 15 minutes or till the rice is done.
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16
Enjoy with chutney or cucember raita.
