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
 * ¼ kg curd (dahi)
 * ½ kg rice
 * ½ 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 peppercorns (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)
 * ¼ 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.