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Chicken                          500 grams

Rice                                  750 grams

Oil                                     ½  cup

Onion                                1 medium (slices)

Garlic bunch                     3 cloves

Ginger garlic paste         1 tablespoon

Funnel seeds                    1 teaspoon (sauf)

Coriander seeds               1 teaspoon (sabit daniya)

Bay leaves                          1 medium

Black pepper corn            6 to 7

Cloves                                  6 to 7

Cinnamon                           1’’ stick

Knoor pulao cube or chicken cube  1 cube

Salt                                    to taste or 3 teaspoon

Make a potli of funnel seeds and coriander seeds.

Now sauté onion till light golden, add chicken, black pepper corn, clove, cinnamon, bay leaves and ginger garlic paste.

Fry chicken till color changes.

Now add approximately 2 liters of water, potli with spices, and garlic bunch, cook till chicken is tender and yakhni is ready.

When yakni is ready add rice and salt.

Now prepare the baghar

Onion       1 small (sices)

Oil              ½ cup

Fry onion in oil till brown.

Now put the baghar in rice,

Add kewara essence 2 drops

Food color                      ¼ teaspoon

Kewara essence and food color is optional.

When water in the rice gets dry.

Add prepared baghar and put the rice on dum for 10 to 15 minutes.

Take the lid off and check if all water is dried out.

The yakni pulao is ready to serve.