Mrgh Pulao

• Preparation time: 4 hours
• Cooking time: 1 hour
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Preparation:

1 medium sized Chicken, cut to 6 pieces
Basmati rice: 1 KG
Kewra Water : 2 tb spoon
Saffron threads (few), optional
Milk : 1/4 pint
oil/ghee-1 tb spoon

For Marination: Salt: 100ml 1 onion grind to paste Garlic paste, 1 tbs Ginger Paste: 1 tbs cumin powder: 1 tsp corriander powder: 1 tspfreshly grated nutmeg garam masala powder: 1 tsp black paper milled: 1/2 tsp yogurt: 1 1/2 tbs pistacchio powder, optional: 1/2 tbs	For Rice: Cinamon stick: 4 clove: 3 cardamom pods : 5 bay leaf: 5  ghee or butter: 1 tbs hot water, boiled once  Clotted cream: 1tbs
To Garnish: finely chopped onion fried until brown but not crisp cashew nuts, lightly toasted raisins, optional

Method:

• mix 100 gm salt in 1 litre of water i.e 10% salt
• add chicken pieces and leave them for an hour
• remove the chicken and mix with all the ingredients for the marination
• leave in the fridge covered for 3-4 hours
• put the saffrons in kewra water and leave aside
• wash rice until water is clear, then drain out water
• heat oil in a pan on medium heat, add marinated chicken
• stir for 4-5 minutes, once skin starts changing colour add milk
• cook covered, stirring occasionally until chicken is almost done
• take out the chicken and keep the broth
• in another sauce pan heat ghee or butter
• add the whole spices
• add rice once spices release aroma (less than a minute)
• stir and fry rice until each rice mixes with oil
• Add half of the gravy from the chicken and mix well
• now add hot water and cook until rice is almost done
• once rice is almost done and absorbed water, take out half of the rice
• put the chicken, rest of the gravy, half of kewra water, clotted cream and half of the fried onion
• put rest of the rice on top
• spread fried onions, cashew, raisins and remaining kewra
• cover and cook on low heat for 1/2 hour or until rice is well cooked
• Mix before serving