Murgh Yakhanee Pulao Recipe - Traditional Indian Chicken rice cooked in unique style

Ingredients for Murgh Yakhanee Pulao Recipe:

Chicken - 1 kg, cut in medium pieces

Ingredients for the marinade:

Curd - 250 gm, beaten
Ginger paste - 3 tbsp
Garlic paste - 1 1/2 tbsp
Red chili powder - 1 tsp
Cardamom - 6 no.
Cloves - 4 no.
Cinnamon stick - 2 cm
Bay leaves - 2 no.
Onions - 5, sliced
Mint leaves - 1/2 cup
Lemon juice - 2 tbsp
Saffron strands, a few crushed
Ghee - 70 gm
Salt, as required

Ingredients for the rice:

Basmati rice - 300 gm
Cardamom - 5 no
Cloves - 3 no.
Green chilies - 2, slit lengthwise
Lemon juice - 1 tbsp
Milk - 1 cup

Method for Murgh Yakhanee Pulao Recipe:

Rub the chicken with all the marinade ingredients and set aside for at least an hour.

Wash the rice and soak it for half an hour. Boil 1 and half litres water in a pan. Add to it salt, cardamom, cloves and green chilies. Add rice to it and continue to boil. Add to this lemon juice and mix well. Continue to cook the rice until half cooked.

Spread the drained rice over the marinated chicken. Cover the lid and seal with atta dough (whole wheat dough). Pre-heat a tawa on medium heat and place the sealed pan on the tawa and continue to cook for around 30 to 40 mins.

Once done, break the seal and serve the rice with boondi raita and green salad.