Murgh Yakhnee Pulao

Ingredients :

16 nos - Chicken drumsticks

For the marinade:

250 gms - Curd, beaten
30 gms - Ginger paste
15 gms - Garlic paste
1 tsp - Chilli powder
8 nos - Cardamoms
4 nos - Cloves
3 nos - Bay leaves
1 no - Cinnamon stick
60 gms - Sliced onions, fried
1/3 cup - Mint leaves, chopped
2 tsp (30 ml) - Lemon juice
A few strands saffron, crushed
70 gms - Desi ghee (clarified butter)
Salt to taste

For the rice:

300 gms - Rice
240 ml - Milk
6 nos - Cardamoms
3 nos - Cloves
3 nos - Green chilies, slit lengthwise
15 ml - Lemon juice
Salt to taste

Cooking 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 litres water in a pan. Add salt, cardamoms, cloves and green chilies. 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 pan 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.


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