Mughlai Chicken Pulao

Description

 * Ethnicity - Mughlai, North Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 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)
 * 10 Cardamoms
 * 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)

Directions

 * 1) First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
 * 2) Now heat 4 tblsp of ghee and fry 2 onions till brown.
 * 3) Add half the whole spices and then add chicken and mince meat and let it brown.
 * 4) Add ground spices and fry for a few minutes along with chicken and mince.
 * 5) Add 2 cups of hot water, cover and cook till chicken is tender.
 * 6) Beat the curd with saffron and add to chicken.
 * 7) Cook uncovered for 10 minutes.
 * 8) Remove from flame and keep aside.
 * 9) Now heat the remaining ghee and fry bay leaves and remaining whole spices.
 * 10) Add onions and brown them well.
 * 11) Add rice and fry till brown.
 * 12) Add enough water to cook rice and also 1 tsp of salt.
 * 13) Spread a layer of rice on a flat serving dish and then another layer of meat.
 * 14) Repeat with one more layer of each.
 * 15) Garnish with almonds.