Sofiyani Pulao

Recipe Ingredients

2 1/2 cups	400g / 14oz	Rice
5		Green cardamom
5		Cloves
2		Cinnamon - (5 cm)
		Salt to taste
1 cup	237ml	Milk
1/4 cup	59ml	Ghee
		For The Chicken
16		Chicken drumsticks
1 1/2 cups	355ml	Curd - beaten
2 1/2 teaspoons	12ml	Ginger paste
2 teaspoons	10ml	Garlic paste
8		Green cardamom
5		Cloves
2		Cinnamon - (5 cm)
2		Green chiles - slit lengthways
2 teaspoons	10ml	Lemon juice
		Salt to taste
1/4 cup	59ml	Ghee
3 tablespoons	45ml	Almond paste )
3 tablespoons	45ml	Mawa - crumbled

Recipe Instructions

For the rice, washed several times in cold water and soak for 45 minutes.

To prepare the chicken drumsticks: ADD all the ingredients, except almond paste and mawa, to the curd and mix well. Apply the paste to the chicken drumsticks until they are evenly coated. Transfer the drumsticks along with the marinade to a pan and bring to a boil. Lower the heat and simmer, stirring occasionally and very carefully, until the curd is absorbed, ensuring the chicken does not break nor get colored. Add the almond paste and mawa, and stir quickly to incorporate. Remove from heat and keep aside.

Boil 1 1/2 liters water in a pan. Add cardamom, cloves, cinnamon and salt. Stir well, add rice and bring to a boil. Continue to boil, stirring occasionally, until the rice is three-fourths cooked. Drain and keep aside.

Preheat the oven to 300F. Arrange the chicken in a pan, spread the partially cooked rice on top, pour the ghee and milk over it. Cover with a lid, seal with atta (wholewheat) dough and cook in the preheated oven for 30 minutes.

Break the seal and serve from the pan itself with dahi ki chutney.

Source:
Baker's Dozen - TVFN (Alford and Duguid)

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