Chicken Yakhni Pulao(চিকেন ইয়াখনি পোলাও)

 ### Chicken Yakhni Pulao Recipe

#### Ingredients:

**For the Yakhni (broth):**

- 500g chicken (with bone)

- 1 large onion (sliced)

- 4-5 cloves of garlic

- 1-inch ginger piece

- 2-3 green chilies

- 2 bay leaves

- 2-3 cloves

- 2-3 cardamom pods

- 1 cinnamon stick

- 1 tsp cumin seeds

- Salt to taste

- 6 cups water

**For the Pulao:**

- 2 cups basmati rice (soaked for 30 minutes)

- 2 tbsp oil or ghee

- 1 large onion (thinly sliced)

- 2-3 green chilies (slit)

- 1 cinnamon stick

- 2-3 cardamom pods

- 2-3 cloves

- 1 bay leaf

- 1 tsp cumin seeds

- 1 tsp garam masala

- Salt to taste

- Fresh coriander and mint for garnish

#### Instructions:

**Step 1: Prepare the Yakhni (broth)**

1. In a large pot, add the chicken pieces, onion, garlic, ginger, green chilies, bay leaves, cloves, cardamom, cinnamon stick, cumin seeds, and salt.

2. Pour in 6 cups of water and bring it to a boil.

3. Let it simmer for about 20-25 minutes until the chicken is cooked and the flavors infuse into the broth.

4. Strain the broth, set it aside, and reserve the cooked chicken separately.

**Step 2: Prepare the Pulao**

1. Heat oil or ghee in a large pot. Add cumin seeds, cinnamon, cardamom, cloves, and bay leaf. Fry until fragrant.

2. Add the sliced onions and fry until golden brown.

3. Add green chilies and the reserved chicken pieces. Fry for a few minutes.

4. Drain the soaked rice and add it to the pot. Stir gently for 2-3 minutes.

5. Pour the strained yakhni (broth) into the pot. The broth should be twice the amount of rice (for 2 cups of rice, use 4 cups of broth).

6. Add garam masala and salt if needed. Mix gently.

7. Cover the pot and cook on low heat for 15-20 minutes until the rice is fully cooked and the broth is absorbed.

8. Once done, fluff the rice with a fork.

**Step 3: Garnish and Serve**

- Garnish the Chicken Yakhni Pulao with fresh coriander and mint leaves.

- Serve hot with yogurt or a side salad.

Enjoy your flavorful Chicken Yakhni Pulao!