Mughlai Murgh Pulao

Mughlai Murgh Pulao

Ingredients

• Chicken 1 kg 16 pieces
• Almonds 12
• Poppy seeds 1 tbsp
• Black cumin ½ tsp
• White cumin seeds 1 tsp
• Chili powder 1 tbsp
• Coriander powder 1 tsp
• Turmeric ¼ tsp
• Saffron ¼ tsp mixed in 2 tbsp hot water
• Yogurt 1 cup
• Salt 1 ½ tsp + 1 ½ tsp
• Boiled eggs 2
• Ghee ¼ cup
• Oil ½ cup
• Brown onion 1 cup
• Coriander leaves finely chopped 2 tbsp
• Mint leaves 1 tbsp
• Green chilies 4 finely chopped
• Hot water 1 cup
• Rice ½ kg soaked for 20 minutes
• Boiled peas ½ cup
• Green chili sauce 2 tbsp

Method

• In a blender grind together almonds, poppy seeds, white cumin, black cumin, add in chili powder, coriander powder, turmeric, yogurt, salt and saffron, rub this paste on chicken pieces with green chili garlic sauce, leave it for 1 hour, heat oil fry chicken pieces light golden, add in the left over marinade, coriander, mint, green chilies, fried onion and hot water, cover and cook for 15 minutes, open, add in soaked rice with remaining 1 ½ tsp salt, water as required, add peas, cover and cook for 20 minutes until done, serve chicken pulao with boiled eggs.