Murgh Yakhnee PulaoRice spiced with chicken and
Four Time required: One hour 30 minutes plus cooking
For the marinade:
250 g curd, beaten
30 g ginger paste, strained
15 g garlic paste,
1 tsp chili powder
2.5 cm cinnamon
2 bay leaves
60 g sliced onions,
1/3 cup mint leaves, chopped
2 tbsp (30 ml)
A few strands saffron, crushed
70 g desi ghee (clarified butter)
1 1/2 cups (300 g) rice
Salt to taste
2 green chilies, slit lengthwise
1 tbsp (15 ml) lemon juice
1 cup (240 ml) milk
Mix all the ingredients for the marinade and rub the
chicken with this mixture. Keep aside for at least an hour.
Ash and soak the rice for 45 minutes.
Boil 1.5 litres water
in a pan.
Add salt, cardamoms, cloves and green chilies.
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.
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
Break the seal and serve from the pan itself with dahi ki chutney.