Ingredients
SERVES 6-7
FOR THE CHICKEN MARINADE
1 KG CHICKEN SKINLESS CUT INTO 12 PIECES
6-7 1.25 INCH INDIAN GREEN CHILLIES
2 TEASPOONS SALT
1/2TEASPOON GREEN CARDAMOM POWDER
1/4 TEASPOON GROUND NUTMEG
3 CUPS FRESH WHOLE-MILK PLAIN YOGURT OR DAHI
3 TABLESPOONS FRESH GINGER GARLIC PASTE
¾ CUP MINT LEAVES WASHED AND CHOPPED
½ CUP CILANTRO OR FRESH CORIANDER LEAVES CHOPPED
FOR THE SPICE MIX
2 TEASPOONS CUMIN SEEDS
3 INCH PIECES OF CINNAMON STICK
12 CLOVES
FOR THE THE RICE
750 GRAMS LONG GRAIN BASMATI RICE
2 INCH CINNAMON STICK
1 BAY LEAF
1 BLACK CARDAMOM POD
1 TEASPOON SALT
1.5 LITERS BOILING WATER
3 TABLESPOONS FRESH OR DEFROSTED KHOYA OR MAWA (CONDENSED MILK SOLIDS)
6 STRANDS OF SAFFRON
½ CUP OF PLAIN WHOLE MILK
¼ CUP MELTED GHEE
VEGETABLE OIL FOR GREASING
GARNISH
1 CUP CRISPY FRIED ONIONS
Instructions
TOAST THE SPICES (CUMIN, CINNAMON, CLOVES) IN A DRY SKILLET ON MEDIUM FLAME UNTIL FRAGRANT.
COOL AND GRIND TO A FINE POWDER. PUREE THE CARDAMOM AND NUTMEG POWDER, GREEN CHILLIES, 2 TEASPOONS SALT, GARLIC AND GINGER PASTE, THE POWDERED SPICES AND YOGURT TO A SMOOTH PASTE.
USING A FORK PRICK THE CHICKEN PIECES ALL OVER.
STIR THE YOGURT MARINADE INTO THE RAW CHICKEN. POUR THE MELTED GHEE INTO IT. MIX WELL.
COVER AND MARINATE 6 HOURS OR OVERNIGHT IN THE FRIDGE. REMOVE AND STIR IN CILANTRO AND MINT LEAVES. COVER AND RESERVE.
SET ONE LITER OF WATER WITH BAY LEAVES, CINNAMON STICK AND BLACK CARDAMOM TO BOIL ON A HIGH FLAME IN A LARGE POT. WHEN WATER REACHES A VIGOROUS BOIL ADD THE RICE, COVER POT AND SWITCH OFF THE FLAME. LET THE RICE SIT 8 MINUTES.
DRAIN PARBOILED RICE.
RESERVE ONE CUP OF THE WATER AND DISCARD THE REST WITH THE WHOLE SPICES.
STIR THE KHOYA, MELTED GHEE, MILK AND SAFFRON INTO THE RICE AND RESERVE.
IF BAKING USE A LARGE DUTCH OVEN STYLE POT OR BAKING DISH ABOUT 10 BY 8 BY 4 INCHES. I USE A LASAGNA PAN OR A LARGE AU GRATIN. IF USING A PRESSURE COOKER OR RICE COOKER USE A LARGE, DEEP ROUND CONTAINER THAT WILL FIT INSIDE YOUR COOKER.
GREASE DISH GENEROUSLY WITH VEGETABLE OIL. SPREAD THE CHICKEN ALL OVER THE BOTTOM.
TOP WITH THE PARBOILED RICE. PAT DOWN AND SMOOTHEN THE TOP.
COVER TIGHTLY WITH ALUMINUM FOIL FOR THE OVEN AND WITH A WATER PROOF LID FOR THE COOKER. BAKE IN A BAIN MARIE WITH 1.5 INCHES OF WATER FOR 2 HOURS UNTIL CHICKEN IS TENDER AND RICE IS COOKED.
IF USING A STOVE TOP PLACE THE CONTAINER IN A PRESSURE COOKER AND STEAM 40 MINUTES ON A LOW FLAME UNTIL FULLY COOKED. SWITCH OFF FLAME OPEN PRESSURE COOKER AND REMOVE PULAO. SPOON INTO A LARGE SERVING DISH.
TOP WITH CRISPY ONIONS JUST BEFORE YOU SERVE IT.
http://www.taradeshpande.in/kolhapuri-style-chicken-pulao-with-mint-and-yogurt/