Wash the Basmati rice thoroughly in cold water and soak it in water for 30 minutes. Drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown.
Add the minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until fragrant.
Add the chicken pieces and cook until they turn white on all sides.
Stir in the cumin seeds, coriander powder, garam masala, turmeric powder, and salt. Cook for another 2 minutes, allowing the spices to blend with the chicken.
Pour in 1 litre of water and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let the chicken simmer for about 20 minutes. This will create a flavourful chicken broth (Yakhni).
Add the soaked and drained Basmati rice to the chicken broth. Stir well and add the frozen peas.
Cover the pot and let it cook on low heat for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
Fluff the Chicken Yakhni Pulao with a fork, garnish with fresh coriander leaves, and serve hot.
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