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