Murgh Yakhanee Pulao

Recipe Ingredients

16		Chicken drumsticks
		For The Marinade
250		Curd - beaten
30		Ginger paste - strained
15		Garlic paste - strained
1 teaspoon	5ml	Chile powder
8		Cardamoms
4		Cloves
2 1/2		Cinnamon
2		Bay leaves
60		Sliced onions - fried
1/3 cup	13g / 0.5oz	Mint leaves - chopped
2 tablespoons	30ml	Lemon juice
		A few strands saffron - crushed
		Salt to taste
70		Desi ghee - (clarified butter)
		For The Rice
1 1/2 cups	240g / 8.5oz	Rice
		Salt to taste
5		Cardamoms
3		Cloves
2		Green chiles - slit lengthwise
1 tablespoon	15ml	Lemon juice
1 cup	237ml	Milk

Recipe Instructions

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 liters water in a pan. Add salt, cardamoms, cloves and green chiles. 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.

Source:
"The Bombay Palace Cookbook", by Stendahl

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