Combine all the whole spices and wrap in a muslin cloth. Tie it from all ends to make a polti (bag). 2. Boil chicken pieces in water along with the spice potli. 3. Remove the poti and keep the stock.

This chicken yakhni pulao is made with mushk budji rice and a blend of aromatic spices. Top it with fried onions and serve hot with salan. To make this pulao, take a saucepan, add water to it and let ...

Seal the pot with foil or atta to let the Yakhni flavours further penetrate the meat and rice Pulao. Cook the Yakhni Pulao on low heat for 15-20 minutes or till the rice is done.