Sofiyani pulao
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Rice; washed and soaked |
| ; for 45 minutes (500 | ||
| ; g) | ||
| 5 | Green cardamom | |
| 5 | Cloves | |
| 2 | Sticks cinnamon; (5 cm) | |
| Salt to taste | ||
| 1 | cup | Milk; (240 ml) |
| ¼ | cup | Ghee; (50 g) |
| 16 | Chicken drumsticks | |
| 1½ | cup | Curd; beaten (360 ml) |
| 2½ | teaspoon | Ginger paste; (12 g) |
| 2 | teaspoons | Garlic paste; (10 g) |
| 8 | Green cardamom | |
| 5 | Cloves | |
| 2 | Sticks cinnamon; (5 cm) | |
| 2 | Green chillies; slit lengthways | |
| 2 | teaspoons | Lemon juice; (10 ml) |
| Salt to taste | ||
| ¼ | cup | Ghee; (50 g) |
| 3 | tablespoons | Almond paste; (45 ml) |
| 3 | tablespoons | Mawa; crumbled (45 g) |
Directions
FOR THE CHICKEN
To prepare the chicken drumsticks: ADD all the ingredients, except almond paste and mawa, to the curd and mix well. Apply the paste to the chicken drumsticks till they are evenly coated. Transfer the drumsticks along with the marinade to a pan and bring to a boil. Lower the heat and simmer, stirring occasionally and very carefully, until the curd is absorbed, ensuring the chicken does not break nor get coloured. Add the almond paste and mawa, and stir quickly to incorporate. Remove from heat and keep aside.
Boil 1½ litres water in a pan. Add cardamom, cloves, cinnamon and salt.
Stir well, add rice and bring to a boil. Continue to boil, stirring occasionally, until the rice is three-fourths cooked. Drain and keep aside.
Preheat the oven to 300o F. Arrange the chicken in a pan, spread the partially cooked rice on top, pour the ghee and milk over it. Cover with a lid, seal with atta (wholewheat) dough and cook in the preheated oven for 30 minutes.
Break the seal and serve from the pan itself with dahi ki chutney.
Converted by MC_Buster.
NOTES : A different chicken biryani Converted by MM_Buster v2.0l.