Add ginger garlic paste and coriander seeds with the poppy seeds in a blender.
Add 1 onion that was cut to cubes.
Blend the ingredients to make a green smooth paste.
Add Oil to a pan. Add bay leaf, Shahi zeera, Cinnamon stick, cloves and Green cardamoms to the Oil. Once they crackle, usually takes a minute, add the sliced Onions.
Cook till the Onions till they turn light brown in color. Take 2 tbsp out for garnishing later.
Add the green paste to the fried onions in the pan. Saute’e for 2 minutes.
Add the chopped tomatoes and sliced Green chilies. Cook till the tomatoes are soft and mushy.
Add the Chicken pieces. Cook for around 4-5 minutes.
Add little salt, Red chili powder, Coriander Powder and Turmeric Powder. Cook for 5 minutes.
Add Mint leaves to the Yakhni.
Add the Yogurt to the yakhni and cook till you are left with only 1 cup Yakhni sauce.
In another pan, add ghee with Cardamom powder and star anise.
Add 10 cups of water to the pan and add salt.
Discard the water that the rice was soaked in. When the water comes to a boil, add the Rice to it. Boil the Rice till its 70% cooked. The middle of the Rice should be soft and the sides should still be slightly hard. This is when we know Rice is partially cooked.
Add the Rice on top of the Yakhni.
Mix them up softly. Be careful as you don’t want to break the grains of Rice. Leave it on high flame to dumm for 10 minutes and further on low flame for 20 minutes.
Serve garnished with fried Onions. You can serve Onion Raita on the side.