Mughlai Chicken Pulao

Let see how to prepare Mughlai Chicken Pulao dish.

Mughlai Chicken Pulao

Ingredients

• 1 Chicken cleaned and cut
• 2 cups Clarified Butter 
• 4 big sized Onion (Pyaj) minced
• 1/4 kg Curd (Dahi) 
• 1/2 kg Rice
• 1/2 tsp Saffron (Kesar) 
• Few Sliced and fried Almond (Badam) 
• 4 Bay Leaf (Tej Patta) 
• 1 long piece Cinnamon (Tuj/Dalchini) 
• 10 Cloves (Lavang) 
• 10 Cardamoms
• 18 Pepper corns (Kalimirchi) 
• 3 pods Garlic (Lasun) 
• 1 long piece Ginger (Adrak) 
• 1 tsp Red Chili Powder (Lal Mirchi) 
• 2 tsp Coriander Seeds Powder (Dhania Powder) 
• 1 tsp Cumin Seed Powder (Jeera) 
• 1/4 tsp Turmeric (Haldi) 

Method

• First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
• Now heat 4 tblsp of ghee and fry 2 onions till brown.
• Add half the whole spices and then add chicken and let it brown.
• Add ground spices and fry for a few minutes along with chicken and mince.
• Add 2 cups of hot water, cover and cook till chicken is tender.
• Beat the curd with saffron and add to chicken.
• Cook uncovered for 10 minutes.
• Remove from flame and keep aside.
• Now heat the remaining ghee and fry bay leaves and remaining whole spices.
• Add onions and brown them well.
• Add rice and fry till brown.
• Add enough water to cook rice and also 1 tsp of salt.
• Spread a layer of rice on a flat serving dish and then another layer of Chicken.
• Repeat with one more layer of each.
• Garnish with almonds.