Soak rice in water.

Yakhni: Put all yakhni ingredients in a pot along with chicken pieces. Add enough water to cover the chicken.

Boil for 8-10 minutes or until the chicken is fully cooked.

Take out chicken from the yakhni and shallow fry until start to turn golden.

Take out garlic cloves from the yakhni, peel off and mash the cloves. Keep aside.

Strain the yakhni and keep aside for later use.

In a big cooking pot, add oil, onions, cumin seeds, cinnamon sticks, green and black cardamoms, cloves, star anise, black peppercorns and bay leaf. Sauté until the onions turn light golden. The colour of the pulao depends on the color of the onions.

Measure yakhni with the same cup that was used to measure rice. Add yakhni into the onions. Add enough water using same cup to add a total of 7 cups of liquid. 4 cups rice=7 cups liquid.

Mix and add salt, black pepper powder, garam masala, coriander powder and cumin powder. Add the mashed garlic and julienned ginger too.

Cover and cook until the onions are soft.

Now add strained rice give a gentle stir and cook on high heat, uncovered, until the rice have absorbed 80% of water.

Add chicken pieces and green chilies at this stage and give a gentle stir. Allow to cook on high until water is absorbed.

At this stage turn the flame to lowest, put a flat iron under the pot and put the rice on dum for 10-15 minutes.

Enjoy with mint raita and fresh salad.