Murgh Yakhanee Pulao

Murgh Yakhanee Pulao Ingredients

16 Chicken drumsticks	2 tb Lemon juice; (30 ml)
FOR THE MARINADE	A few strands saffron;
250 g Curd; beaten	Salt to taste
30 g Ginger paste; strained	70 g Desi ghee; (clarified
15 g Garlic paste; strained	FOR THE RICE
1 ts Chilli powder	1 1/2 c Rice; (300 g)
8 Cardamoms	Salt to taste
4 Cloves	5 Cardamoms
2 1/2 Cm cinnamom	3 Cloves
2 Bay leaves	2 Green chillies; slit
60 g Sliced onions; fried	1 tb Lemon juice; (15 ml)
1/3 c Mint leaves; chopped	1 c Milk; (240 ml)

Instructions for Murgh Yakhanee Pulao

Mix all the ingredients for the marinade and rub the chicken with this mixture. Keep aside for at least an hour. Wash and soak the rice for 45 minutes. Boil 1.5 litres water in a pan. Add salt, cardamoms, cloves and green chillies. Stir well. Remove the pan from heat. Add rice and bring to a boil. Add lemon juice and stir well. Remove half of the rice and spread over the marinated chicken. Continue to cook the remaining rice, stirring occasionally, until half cooked. Drain and spread over the initially cooked rice. Sprinkle milk over it. Cover with a lid and seal with atta (whole wheat) dough. Pre-heat the tawa over medium heat. Put the sealed pan on the pre-heated tawa and cook over medium heat for 35 to 40 minutes. Break the seal and serve from the pan itself with dahi ki chutney. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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