Ingredients–

For Marinating the Chicken-

• 500-700 gm chicken, leg and breast pieces
• 3 tbsp yogurt
• 2 tbsp onion paste
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp green chilli paste
• Salt to taste
• A dash of black pepper

For Pulao Masala –

• 3” cinnamon stick
• 3 green cardamoms
• 6 cloves
• 1 black cardamom
• 1 blade of mace
• 1/2 nutmeg
• 1/2 tsp allspice
• 1 tsp coriander seeds

For the Rice –

• 300 gm rice
• 1 tbsp butter
• 1 blade of mace
• 1” cinnamon stick
• 2 green cardamoms
• 4 cloves

Other Ingredients–

• 200 gm chopped onions
• 4-5 tbsp mustard oil
• 6-7 slit green chillies
• 1/2 cup milk

Method–

1. Marinate the chicken with all the ingredients given in the list
2. To make the pulao masala, heat a pan and add all the ingredients in the list
3. Heat gently over low heat for 3-4 minutes and become aromatic
4. Remove from heat, cool slightly and grind to a fine powder
5. In the meantime, soak the rice in water
6. Heat mustard oil in a pan.
7. Add the chopped onions
8. Fry over medium low heat, till they turn brown. Remove half and set aside
9. To the remaining onions in the pan, add the chicken
10. Stir the chicken over high flame till it is seared on all sides
11. Stir fry the chicken for about 8-10 minutes till lightly brown on all sides
12. Add 2 tbsp of the ground spices and mix it well
13. Add some salt and sugar to taste and pour in 500 ml hot water
14. Let the chicken boil in this water for 8-10 minutes, covered tightly
15. In a separate large pot, heat 1 tbsp butter
16. Add the spices given in the ingredients “for rice”. Stir for 30 seconds and add the soaked and drained rice
17. Stir and cook so that the rice changes colour and becomes translucent
18. Add the chicken to the rice
19. Stir well and let the rice soak up the chicken gravy
20. Add enough hot water so that the water level comes up 1/2” above the rice
21. Check seasoning once the water comes to a boil
22. Cover and cook on a simmer for 15 minutes without opening the lid
23. After 15 minutes, open the lid and add the chillies and milk
24. Cover and cook for 5 minutes on low heat
25. Top with the remaining fried onions and serve with salad and lime wedges