Mughlai Chicken Pulao

Ingredients

Chicken – 1 kg

Ghee or butter – 200 gm

Onion – 200 gram

Yoghurt – 250 gm

Cumin seed – 1 tsp

Cinnamon – 1 inch piece

Cardamom – 10

Cloves - 12

Black peeper – 18

Garlic – 3 bulbs

Ginger – 50 gm

Red chilli – 2 tsp

 Corianderpowder  – 2 tsp

Basmati rice – 500 gm

Turmeric – 1tsp

Kesar – 3 pinches

Almonds sliced and fried –100 gm

Method

Clean and wash chicken and cut into medium pieces. Make a paste of ginger, garlic and cumin seed. Then add to this turmeric, red chilli powder, coriander powder and mix well. Keep 1/4^th of this masala for rice.

Fry two slicked onions in ghee or oil, put 6 cardamom, 6 cloves, little cinnamon piece and 12 black pepper seeds and chi ken pieces. Then add grind masala to it along with salt. Add two cups water, cover the lid and let it cook for few minutes.

Mix yoghurt with kesar and add to the gravy. After 10 minutes, remove from fire.

In another vessel, heat ghee, add the remaining spices, ground masala , 1cut onion and rice to it. Mix well. Add 1000 gm hot water and salt. When cooked, remove from fire. While serving, first spread rice, then on top of it, chicken masala and garnish with fried almonds.