Chicken Pulao

Chicken Pulao
Ingredients:

Rice 1 kg
chicken 2 medium sized
ghee 2 n half cup
sliced onion 4
onion paste - 1 cup
ginger paste - 3 table spoon
garlic Paste - 1 Table Spoon
Jaifal - pinch
Joyotri - quarter teaspoon
Cinnamon paste - 1 teaspoon
green Cardamom Paste - half teaspoon
long Paste 3
salt 2 table spoon
sugar 1 table spoon
lemon juice 2 table spoon
Yoghut - 1 & half cup
Posto paste 2 tablespoon
milk 1 Cup

• Add yoghut to chicken pieces, little amount of ginger garlic paste & half teaspoon of red chili powder too.
• Mix well n marinate it for at least 20 hours. 
• fry onions until they are transparent, add all the paste masala and the powdered masalas.
• Add the marinated chicken liquid.
• When it comes to boil add the chicken pieces & add some water.add salt n lemon juice to it.
• Wen the chicken is fully cooked and the oil rises upon the gravy remove it from heat.

• wash rice grains and soak them for half an hour.them drain them.
• heat oil in the stove & add green cardamons, Cinnamon stick, bay leaf & little ginger garlic paste.
• Now add the rice and fry u hear splattering sound. Add warm water & salt too.
• cook in a medium heat until the liquid is almost gone.
• now put it in dum in low heat n cook until the polao is fully done.

Take away two third of the polao from the pulao pan and spread a even layer of cooked chickens,carefully draining it from the gravy...add little amount of gravy in between.
Sprinkle beresta, almonds, kismis, green chilis, also pour some milk in places.
cover it with half the pulao and repeat the layering.
now spread the final layer of polao and sprinkle some more beresta, milk, jafran colour,green chilies n kismis.
cover the pot n again keep it in dum in very low heat.
u can seal the sides of the pan using atta as we seal Kacchi biriyanis pan.
open just before serving.