Photo: hindi.boldsky.com
Hyderabad, India (BBN) - Served as a main course in the Deccan regions, the simple mix of chicken, minced mutton onions, yogurt and so on works a charm that will have you guzzling every single time.
INGREDIENTS:
• 1 Chicken, cleaned and cut
• 1 kg Mutton, minced
• 2 Cups clarified butter
• 4 Big sized onions, minced
• 1/4 kg Curd (yoghurt)
• 1/2 kg Rice
• 1/2 tsp Saffron
• Few sliced and fried almonds
• 4 Bay leaves
• 1" Cinnamon piece
• 5 Cloves
• 5 Cardamoms
• 5 Peppercorns
• 3 Garlic pods
• 1" Ginger piece
• 1 tsp Red chili powder
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 1/4 tsp Turmeric powder
• 1 tsp Salt, reports Indobase.com
HOW TO MAKE MUGHLAI PULAO:
• Grind garlic, ginger, chili powder, coriander, turmeric and cumin powder to a fine paste.
• Now heat 4 tbsp ghee and fry 2 onions till brown.
• Add half of the whole spices and then add chicken and meat. Let it brown.
• Add ground spices and fry for a few minutes.
• Add 2 cups hot water cover and cook till chicken is tender.
• Beat the curd with saffron and add to chicken.
• Cook uncovered for 10 minutes.
• Remove from flame and keep aside.
• Now heat the remaining ghee and fry bay leaves and the remaining whole spices.
• Add remaining onions and brown them well.
• Add rice and fry till brown.
• Add enough water to cook rice and add salt.
• Spread a layer of rice on a flat serving dish and then a layer of meat.
• Repeat with one more layer of each.
• Garnish with almonds.
• Mughlai Pulao is ready.
BBN/MMI/ANS