Begin by thoroughly rinsing the Basmati rice under cold water and allowing it to soak in water for 30 minutes. Afterward, drain it and set it aside.
Heat vegetable oil in a large pot over medium heat. Add the sliced onions and sauté them until they achieve a golden brown hue.
Add the minced garlic, grated ginger, and green chilies into the pot. Sauté these ingredients for a couple of minutes until they release their fragrant aroma.
Add the chicken and cook them until they become white on all sides.
Stir in cumin seeds, coriander powder, garam masala, turmeric powder, and salt. Continue to cook for an additional 2 minutes, allowing the spices to meld with the chicken.
Pour in 1 litre of water and bring it to a boil. Once it reaches a boil, reduce the heat to low, cover the pot, and allow the chicken to simmer for approximately 20 minutes. This will result in a flavourful chicken broth known as Yakhni.
Add the soaked and drained Basmati rice to the chicken broth. Stir thoroughly.
Cover the pot and allow it to cook over low heat for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
Fluff the Chicken Yakhni Pulao with a fork, garnish it with fresh coriander leaves, and serve it hot.
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