1/2cup Ghee / OilThe recipe uses ghee but you could always opt for Oil, as you prefer
Instructions
Marinate the meat: Mix the Chicken well with Yogurt, Turmeric, Red chili powder, Nutmeg powder and salt. Marinate for half an hour. Add half of the fried onions.
Cook the Rice: Drain the water out of the soaked Rice. Bring 2 liters of water to a boil with a handful of mint leaves. Add some salt and Lemon juice. Add Rice and cook for around 6-7 minutes, till its two thirds done. Drain the water and transfer the rice to a flat pan.
In a heavy based pan, heat the ghee or oil, add walnuts and raisins. Fry till the raisins swell up and the walnuts are little golden. Remove and keep aside.
Now in the same pan, ass black cardamoms, green cardamoms, cinnamon stick, caraway seeds, star anise and Bay leaves.
Add the marinated Chicken and stir it mixing well with the whole spices and oil.
Add the Coriander powder and Garam Masala. Stir and fry till all the liquids are absorbed and the chicken turns brown.
Add around 1/2 cup of water and the remaining fried onions. Mix well and cook covered for around 10-15 mins on low to medium flame. When done the Yakhni should ahve around 1 cup of gravy left.
Assemble and serve: Spread the par boiled rice over the chicken. Spread saffron milk, fried raisins, walnuts, few coriander leaves and mint leaves. Dot it with ghee.
Cover the dish with tight fitting lid and cook for the first 1-2 minutes on moderate to high flame and dumm for another 20 minutes on low flame, till the rice is done.