Take a pot and add chicken, 4 cups water, 3 whole garlic cloves, salt, pinch of turmeric, 1 small cubed onion, whole garam masala, cloves, black pepper, cinnamon, green cardamon, cumin seeds. Bring it to boil. When water evaporates to and 3/4 cups, strain the Yakhni and take out chicken pieces.

Take a separate fry pan, add 2 to 3 tbsp sugar and caramelize on low heat. Turn the heat down little more and add some stock gradually. Mix it till they are well combined.

Add 1 tsp of special pulao masala and mix well.

Now pour this mixture back into the main Yakhni.

Mix all these ingredients together. 2 tablespoon Zeera, 1tsp cloves, 1tsp black pepper corn, 1 star anise, 1 stick cinnamon, 1tsp green cardamom, 2 black cardamom.

Dry Roast them in a pan and grind them in grinder and its ready

Heat 2 tablespoon oil in a pan. Add julienne cut carrots and Saute it until soft.

Now add raisins and 1 tablespoon sugar and cook it till the sugar caramelize.

Take as much almonds you like. Peel them and fry them in a pan for few minutes in 1 tbsp oil. You can add some in pulao and rest in garnishing.

keep it aside to add on top of your pulao.

In a pot add oil and finely sliced onions and fry them till they become light brown.

Add garlic paste or finely chopped garlic and Saute it.

Add chicken pieces and afghani pulao masala and fry it till it the chicken become golden. Make sure chicken does not break.

Add soaked rice and Yakhni and adjust salt to taste.

When rice are almost done, sprinkle carrots, raisins, almonds and 1tsp of Afghani pulao masala and put it on dum for about 15 minutes.

Once ready take it out in a dish and garnish it with more sweetened carrots and fried almonds.

Serve Hot!