Mughlai Chicken Pulao
1 Chicken cleaned and cut
1 kg Minced Mutton
2 cups Clarified Butter (Ghee)
4 big sized Onion (Pyaj) minced
1/4 kg Curd (Dahi)
1/2 kg Rice
1/2 tsp Saffron (Kesar)
Few Sliced and fried Almond (Badam)
4 Bay Leaf (Tej Patta)
1 " long piece Cinnamon (Tuj/Dalchini)
10 Cloves (Lavang)
18 Pepper corns (Kalimirchi)
3 pods Garlic (Lasun)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Cumin Seed Powder (Jeera)
1/4 tsp Turmeric (Haldi)
How to make mughlai chicken pulao:
First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
Now heat 4 tblsp of ghee and fry 2 onions till brown.
Add half the whole spices and then add chicken and mince meat and let it brown.
Add ground spices and fry for a few minutes along with chicken and mince.
Add 2 cups of hot water, cover and cook till chicken is tender.
Beat the curd with saffron and add to chicken.
Cook uncovered for 10 minutes.
Remove from flame and keep aside.
Now heat the remaining ghee and fry bay leaves and remaining whole spices.
Add onions and brown them well.
Add rice and fry till brown.
Add enough water to cook rice and also 1 tsp of salt.
Spread a layer of rice on a flat serving dish and then another layer of meat.
Repeat with one more layer of each.
Garnish with almonds.
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