**Kabli Yakhni Pulao Recipe:**

Ingredients:

For Yakhni (Broth):

– 1 lb (450g) chicken pieces (with bones)

– 1 large onion, sliced

– 4-5 cups water

– 1 cinnamon stick

– 4-5 green cardamom pods

– 4-5 cloves

– 1 bay leaf

– 1 teaspoon cumin seeds

– Salt to taste

For Pulao:

– 2 cups Basmati rice, washed and soaked for 30 minutes

– 2 tablespoons ghee (clarified butter) or oil

– 1 large onion, thinly sliced

– 1 teaspoon ginger paste

– 1 teaspoon garlic paste

– 1 teaspoon cumin powder

– 1 teaspoon coriander powder

– 1/2 teaspoon turmeric powder

– 1/2 teaspoon garam masala

– Salt to taste

– Saffron strands soaked in warm milk (for garnish)

– Chopped fresh coriander and mint leaves (for garnish)

Instructions:

For Yakhni (Broth):

1. In a large pot, combine chicken pieces, sliced onion, cinnamon stick, cardamom pods, cloves, bay leaf, cumin seeds, and salt.

2. Add water and bring to a boil. Reduce the heat, cover, and simmer for about 30-40 minutes, or until the chicken is tender and flavorful.

3. Strain the yakhni (broth) and set it aside. Discard the solids.

For Pulao:

1. In a heavy-bottomed pot, heat ghee or oil over medium heat. Add the thinly sliced onion and sauté until golden brown and crispy. Remove half of the fried onions and set them aside for garnish.

2. To the remaining onions in the pot, add ginger paste and garlic paste. Sauté for a minute until fragrant.

3. Add cumin powder, coriander powder, turmeric powder, garam masala, and salt. Stir well to combine the spices with the onions.

4. Add the soaked rice to the pot and sauté for a couple of minutes, allowing the rice to absorb the flavors.

5. Pour in the strained yakhni (broth) and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the rice cook until it’s tender and the liquid is absorbed.

6. Once the rice is cooked, fluff it gently with a fork.

7. To serve, transfer the pulao to a serving platter. Garnish with the reserved fried onions, saffron milk, and chopped fresh coriander and mint leaves.

8. Serve the Kabli Yakhni Pulao hot with raita or yogurt on the side.