ingredients:

• 2 ¾- cups water 
• 1 1/4 lb – bone-in, cut up, skinless chicken, washed and cleaned 
• 1/2 small – yellow onion, roughly chopped
• 1/2 tbsp – cumin seeds
• 1/2 tbsp -coriander seeds
• 1/2 tbsp – black peppercorns
• 1 2-inch – cinnamon stick, both Cassia & Ceylon are fine
• 1 medium – dried bay leaf
• 3 green – cardamom pods
• 1 black – cardamom
• 3 whole – cloves
• 2 tsp – kosher salt

For the Pulao

• 1 1/2 cups – long-grain basmati rice
• 1/4 cup – neutral oil, 
• 2 tbsp – ghee/ Butter
• 1 medium – yellow onion, thinly sliced
• 1 medium – dried bay leaf
• 1/2 tsp – cumin seeds
• 1/2 tsp – coriander seeds, 
• 1/2 tsp – whole black peppercorns
• 2 – whole cloves
• 1 1-inch – piece cinnamon stick, 
• 1 – black cardamom,
• 4-5 – garlic cloves,Finely chopped
• ¾ – inch fresh ginger, finely chopped
• 1/2 tsp – kosher salt
• 2 small – green chili peppers, 
• 1 small-  tomato (I use Roma), 1 1/2 tbsp yogurt, 
• Garnish – After Steaming (‘Dum’)

• 1/2 tsp freshly ground black pepper
• 1/2 tsp garam masala
• 3 tbsp cilantro leaves, finely chopped
• 2 tbsp mint leaves, finely chopped

Procedure

Make the Broth (Yakhni)

1. Take a cooking pot and add all of the ingredients listed under ‘Broth (Yakhni)’ and stir to mix. There should be enough water to cover most of the meat. Put a lid on the pot and bring it to a boil. If any large scum rises to the surface, use a slotted spoon to remove it.

2. Allow the chicken to cook for 20 minutes, until it is cooked through but not falling off the bone. The heat should be turned off. (
3. Separate the chicken from the broth. Cover and set it aside. 
4. You can strain the onions and spices from the broth (yakhni) by placing a bowl under a strainer. The excess onion and whole spices should be discarded. Calculate the amount of liquid; it should be 2 3/4 cups. You may need to add water if it is not 2 3/4 cups.

 Chicken Pulao Preparation

1. Wash rice: When ready to prepare the pulao, thoroughly wash the rice until the water runs clear. Then soak it in water. Set aside.
2.  
3. Heat oil or ghee in a cooking pot over medium heat. When eated then add the onions and sauté, stir properly for aproximately 10 to 12 minutes,or until golden brown (~10-12 minutes). Pulao’s color is determined by the onions, so make sure they are golden-brown throughout. Water should be added to the pan in order to deglaze it. After the water has evaporated, add the whole spices, garlic, and ginger, and sauté until aromatic.
4. Turn the heat up to medium-high. Stir occasionally for 2-3 minutes while lightly searing the chicken.
5. In a medium saucepan, heat the oil until it begins to separate, about 3 minutes, and add salt, green chili peppers, tomatoes (if using), and yogurt.
6. Add chicken broth taste it. Rice will mellow out the saltiness, so it should taste saltier than you prefer. Bring the broth water to a boil.
7. During this time, drain the rice thoroughly. When  the broth starts boiling add the drained rice and stir gently to mix.Then let it boil again.
8. When the rice comes to a boil again, reduce the heat to medium flame. Then partially cover the lid. Let it simmer, undisturbed, for 5 minutes until water dries from upper level and by leaving holes on rice surface. 

Steaming (‘Dum’)

1. Place a kitchen cloth or tea towel on the surface of cooking pot and then place the lid over it. Let it develop steam for a few seconds. 
2. Turn low flame, and let it  cook for 15 minutes. Allow to rest for an additional 10-15 minutes after turning off the heat. During this process, avoid peeking or stirring.
3. Sprinkle in garam masala, black pepper, cilantro, and mint. When ready to serve, keep covered. until you’re ready to serve, keep covered. The rice can be placed on a serving tray or your plate by using a rice paddle. If necessary, gently stir to avoid any clumps. Serve alongside plain yogurt, cucumber raita, or mint raita.