Name: Chicken Pullao recipe by Munsila Fathima at BetterButter
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2
Ingredients: Basmati rice - 300gm; Chicken - 300 gm (cleaned & drained); Bay leaf - 1; Chicken stock - half cube; Onion - half (chopped); Ginger - 20 -25gm (chopped); Curd - 2 tbsp; Badam , Pista , Raisins - 15gm; Saffron strands - 1/8 tsp ( mix with hit milk ); Ghee - 3tbsp; Milk - 350ml; Sugar - 1/4 tsp; Salt - required quantity; Kalonji or black jeera - 1/4tsp; Cumin seeds -1/4 tsp; Coriander seeds - 1/4 tsp; Chilli powder - 1/2 tsp; Cinnamon, Cardamom, Clove - 1/4 tsp (each)

Ingredients Serving: 2

Basmati rice - 300gm
Chicken - 300 gm (cleaned & drained)
Bay leaf - 1
Chicken stock - half cube
Onion - half (chopped)
Ginger - 20 -25gm (chopped)
Curd - 2 tbsp
Badam , Pista , Raisins - 15gm
Saffron strands - 1/8 tsp ( mix with hit milk )
Ghee - 3tbsp
Milk - 350ml
Sugar - 1/4 tsp
Salt - required quantity
Kalonji or black jeera - 1/4tsp
Cumin seeds -1/4 tsp
Coriander seeds - 1/4 tsp
Chilli powder - 1/2 tsp
Cinnamon, Cardamom, Clove - 1/4 tsp (each)

Instructions

Grind coriander, cumin, kalonji, salt, chilli powder, half of the ginger, cinnamon, cardamom, clove powder .
Add the grinded powder to the chicken mix it well.
Now place the chicken in a cotton cloth and tie it well.
Put it in a boil water and allow the chicken to cook.
Remove the chicken from water, once it gets cooked.
Roast the nuts in the ghee and keep it aside
Take a wide vessel add ghee.
Now add the remaining cinnamon, cardamom, clove powder.
Add onion , ginger when smell comes
Saute it until it turns to slight brown colour.
Now add rice,salt, sugar, chicken stock . Saute it for a minute.
Add milk and allow it boil. Cook the rice in a low flame,.
Once the rice is cooked divide into three portions.
Now add rice , half of the bay leaf , chicken, saffron milk , roasted nuts and curd,
Repeat the process one more time.
Finally add rice , close it with aluminium foil or lid keep it in dum for 10 to 15 minutes.

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