Punjabi/Karachi Style Yakhni Pulao (Chicken Stock Pilaf)

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Nutrition per serving    (USDA % daily values)
CAL
1359
FAT
219%
CHOL
118%
SOD
69%

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Ingredients for 3 servings

2 cups basmati rice (soaked in water for at least half an hour)

1/2 teaspoon clove (laung)

4 garlic cloves (Lehsan)

For Masala (curry)

1 teaspoon coriander powder

1 1/2 teaspoons ginger-garlic paste

1 teaspoon salt

1 1/2 teaspoons ground aniseed (saunf)

2 green cardamoms (choti elaichi)

2 black cardamom pods (bari elaichi)

1/2 medium tomato (chopped)

1/2 cup yogurt

1/2 teaspoon coriander powder

1/2 teaspoon red chili pepper

1 teaspoon mint leaf (chopped)

1/2 teaspoon whole black peppercorn (sabut kali mirch)

1 pinch ground nutmeg (jaifal)

For Yakhni (stock)

1 teaspoon garam masala powder

1/4 cup oil

1 teaspoon cumin seed (zeera)

1/2 medium onion (peeled & cut in two pieces)

2 inches ginger (adrak)

1 lb chicken or mutton (cut into pieces)

4 cups water

1 bay leaf (tez patta)

1/4 medium onion (thinly sliced)

1/4 teaspoon anise (javetri)

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