Murgh yakhanee pulao

4 servings

Ingredients

Quantity Ingredient
16 Chicken drumsticks
250 grams Curd; beaten
30 grams Ginger paste; strained
15 grams Garlic paste; strained
1 teaspoon Chilli powder
8 Cardamoms
4 Cloves
2½ Cm cinnamom
2 Bay leaves
60 grams Sliced onions; fried
⅓ cup Mint leaves; chopped
2 tablespoons Lemon juice; (30 ml)
A few strands saffron; crushed
Salt to taste
70 grams Desi ghee; (clarified butter)
1½ cup Rice; (300 g)
Salt to taste
5 Cardamoms
3 Cloves
2 Green chillies; slit lengthwise
1 tablespoon Lemon juice; (15 ml)
1 cup Milk; (240 ml)

Directions

FOR THE MARINADE

FOR THE RICE

Mix all the ingredients for the marinade and rub the chicken with this mixture. Keep aside for at least an hour. Wash and soak the rice for 45 minutes. Boil 1½ litres water in a pan. Add salt, cardamoms, cloves and green chillies. Stir well. Remove the pan from heat. Add rice and bring to a boil. Add lemon juice and stir well. Remove half of the rice and spread over the marinated chicken. Continue to cook the remaining rice, stirring occasionally, until half cooked. Drain and spread over the initially cooked rice. Sprinkle milk over it. Cover with a lid and seal with atta (whole wheat) dough. Pre-heat the tawa over medium heat. Put the sealed pan on the pre-heated tawa and cook over medium heat for 35 to 40 minutes. Break the seal and serve from the pan itself with dahi ki chutney.

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