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.