Re: Yakhni pulao experts..
to the broth I add: 4-5 cloves garlic, salt, pepper, whole coriander seeds, 3-4 bay leaves, 1 cinnamon stick, 1-2 green peppers chopped or some red pepper to taste. Also add black alaichi & "loang" (clove) just 4-5 pieces is enough. Also about 1 teaspoon ful of zeera. Let it come to a boil and add cut up chicken pieces (1 chicken). Let that boil till the chicken is tender. Take out the rice (i use 2 cups for 1 chicken) and soak in water.
In another pot add 1 1/2 sliced onions to sufficient oil and saute till medium-golden brown. THen add about 1 teaspoon crushed garlic, let sizzle and add in about 1/2 medium sized tomatoe chopped. Cook till sauteed and add in a little salt/pepper/zeera(1/2 tsp)/coriander powder(3/4 teaspoon), hari mirch or a little laal mirch...etc...NO HALDI. Sautee till masala is cooked down a bit. Strain out chicken pieces from the yakhni & add to masala. Stir/Saute maybe 10-15 minutes, till chicken turns brown, and you can smell its a bit bhoonafied and masala seperated. Strain the masalas from the yakhni and then add in enough yakhni to the masala to cook the rice through. I use 2 cups water for 1 cup of rice that I use. So since i am making 2 cups rice I add in 4 cups of the yakhni. Bring to a rapid boil & add in drained rice. Taste salt/pepper. Bring to a medium boil and let cook until the water starts to dry out. Then lower the fire to lowest setting, cover pot with lid tightly & put on "damm" (simmer) until rice is cooked through. Once done you can add some fried borwn onions to it for extra flavors/cenet & poof ur done. This is the way I do it & it is always a hit.