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Recipe Ingredients:
- 16 chicken drumsticks
- For the marinade: Murgh Yakhnee Pulao
- 250 gm: Curd, beaten
- 30 gm: Ginger paste (strained)
- 15 gm: Garlic paste (strained)
- 1 tsp: Chili powder
- 8 pcs: Cardamoms
- 4 pcs: Cloves
- 2-3: Bay leaves
- 2.5 cm: Cinnamon stick
- 60 gm: Sliced onions, fried
- 1/3 cup: Mint leaves, choppedv
- 2 tsp (30 ml): Lemon juice
- A few strands saffron, crushed
- 70 gm: Desi ghee (clarified butter)
- Salt to taste
- For the rice:
- 1 1/2 cups (300 g): Rice
- 1 cup (240 ml): Milk
- 5-6: Cardamoms
- 3 pcs: Cloves
- 2-3: Green chilies, slit lengthwise
- 1 tsp (15 ml): Lemon juice
- Salt to taste
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Recipe Instructions:
- 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. 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 tawa 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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