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Ingredients and seasonings required in make

1. Prepare 2 cup soaked basmati rice with 1/4 cup mung dal
2. Take 500 gram chicken Chopped into medium sizes
3. Prepare 1/2 cup onions
4. Use 2 black Cardamoms
5. Use 1/2 teaspoon peppercorns
6. Prepare 1/2 teaspoon cloves
7. Prepare 2 inches cinnamon sticks
8. Prepare 1 bay leaf
9. Prepare 1/2 teaspoon nutmeg powder
10. Use 1/2 teaspoon mace powder
11. Use 6 cloves garlic
12. Prepare 2 inches ginger
13. Prepare 1 teaspoon coriender seeds
14. Take 3 cup water
15. Take 4 pinches salt
16. Prepare 1/4 medium size onion
17. Prepare 1/2 teaspoon crushed to paste ginger
18. Prepare 1/2 teaspoon crushed to paste garlic
19. Use 1/2 medium chopped tomato
20. Prepare 1 teaspoon cumin seeds
21. Take 1/2 cup yougard
22. Prepare 1/2 teaspoon coriender powder
23. Prepare 1/2 teaspoon red chilli powder
24. Prepare 1 teaspoon garam masala powder
25. Prepare 2 green cardamom

Awadhi Cuisine is from the city of Lucknow which is the capital of the state "Uttar Pradesh". Chicken Yakhni Pulau / ইয়াখনি পোলাও (Indian traditional dish) 💛. Great recipe for Chicken Yakhni Pulau / ইয়াখনি পোলাও (Indian traditional dish). #traditional "Yakhni Pulao" is a very popular North Indian Awadhi Cuisine. Awadhi Cuisine is from the city of Lucknow which is the capital of the state "Uttar Pradesh".

How to make:process Chicken Yakhni Pulau / ইয়াখনি পোলাও (Indian traditional dish) 💛:

1. Take a clean muslin cloth and tie the cubed onion pieces, garlic pods, whole ginger, black Cardamoms pods, black peppercorns, coriender seeds, cloves, cinnamon sticks, nutmeg and mace in it. It's called "BOUQUET Garni".
2. In a cooking pot, take water, chopped chickens and a teaspoon of salt.Turn on flame. Add to it the bouquet Garni and boil for around 20 minutes or until chicken gets done.
3. Remove the bouquet Garni and keep that stock with chicken Pisces aside.The Yakhni is ready.
4. In a pan, heat oil and onions. Take 1/4 of it and keep aside.In the remaining Onion, add cumin seeds, ginger garlic paste, tomatoes, salt, red chilli powder, coriender powder and stir fry for 3 munites
5. Add yougard, garam masala and green cardamom. Cook on a medium high heat till the tomatoes get tender. Add fennel seeds and chicken Pisces to the masala and let it simmer for another 2 minutes.
6. Add the masala to the prepared Yakhni in the cooking pot. Turn on the heat and cook the rice and Mung mixchure uncovered for 5 minutes or till water dries up.
7. Sprinkle fried onions on the rice, add a tablespoon of ghee and seal the pot with foil or atta dough so that the flavors do not escape.
8. Cook on a low flame for 15 minutes or untill the rice is done. Yakhni pulao is ready to serve. Enjoy it with fish fry, salad or raita.😊🍛
9. Done and ready to serve!

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