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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