Ingredients:
- Chicken 750 gms
- Chicken tikka masala 3 tbs
- Lemon juice 1-2 tbs
- Ghee/oil 1 tbs
- Kaju (Cashew nuts) 10-15
- Badaam (Almonds) blanched 3 tbs
- Pistey (Pistachio) 2 tbs
- Kishmish (Raisins) Soaked 2 tbs
- Ghee/Oil ¾ cup
- Pyaz (Onion) 2 (sliced)
- Adrak Lehsan (Ginger garlic paste) 1 & ½ tbs
- Zeera (Cumin seeds) 1 tbs
- Saunf (Fennel seeds) ½ tbs
- Dhania (Coriander seeds) Roasted & crushed 1 tbs
- Namak (Salt) 1 tbs or to taste
- Tez paat (Bay leaves) 2
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) 7-8
- Choti elaichi (Green cardamom) 3-4
- Kali mirch (Black peppercorns) 8-10
- Badi Elaichi (Black cardamom) 2
- Chawal (Rice) Soaked 3 cups
- Pani (Water) 6 cups or as required
Directions:
Marinate chicken with chicken tikka masala and lemon juice, marinate for 2-3 hours.
In fry pan, heat ghee/oil and fry cashew nuts, almonds, pistachio, and raisins; set aside.
In pot, heat ghee/oil and fry chicken until it changes color and its half done; set aside.
In the same oil, add onion and fry until brown.
Add ginger garlic paste and sauté little.
Now add cumin seeds, fennel seeds, coriander seeds (crushed), salt, bay leaf, cinnamon stick, cloves, green cardamom, black peppercorns, and
lack cardamom, give it a good mix and fry for 3-4 minutes.
Add rice and mix it well.
Add water and mix it.
Add fried chicken, cover and cook on high flame until most of the water dries.
Now add fried nuts, cover and steam cook for 10-15 minutes on low flame.
Mughlai pulao is ready.
Ajza:
- Chicken 750 gms
- Chicken tikka masala 3 tbs
- Lemon juice 1-2 tbs
- Ghee/oil 1 tbs
- Kaju (Cashew nuts) 10-15
- Badaam (Almonds) blanched 3 tbs
- Pistey (Pistachio) 2 tbs
- Kishmish (Raisins) Soaked 2 tbs
- Ghee/Oil ¾ cup
- Pyaz (Onion) 2 (sliced)
- Adrak Lehsan (Ginger garlic paste) 1 & ½ tbs
- Zeera (Cumin seeds) 1 tbs
- Saunf (Fennel seeds) ½ tbs
- Dhania (Coriander seeds) Roasted & crushed 1 tbs
- Namak (Salt) 1 tbs or to taste
- Tez paat (Bay leaves) 2
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) 7-8
- Choti elaichi (Green cardamom) 3-4
- Kali mirch (Black peppercorns) 8-10
- Badi Elaichi (Black cardamom) 2
- Chawal (Rice) Soaked 3 cups
- Pani (Water) 6 cups or as required
Directions:
Chicken ko chicken tikka masala aur lemon juice laga ker 2-3 hours keliya marinate ker lein.
Fry pan mein 1 tbs ghee/oil garam karein aur kaju, badam, pista aur kishmish dal ker fry ker lein aur side per rakh dein.
Ek degchi main ¾ cup ghee/oil garam karein aur chicken ko fry ker lein aur side per rakh dein.
Ussi oil main pyaz dal ker sunhairi hunay tak fry ker lein.
Adrak lehsan paste shamil karein aur halka sa fry ker lein.
Ab is mein zeera, sauf, dhania, namak, tez paat, daar chini, laung, hari elaichi, kali mirch aur badi elaichi dal ker ache tarhan mix karein aur 3-4 minutes keliya fry ker lein.
Chawal dal ker mix ker lein.
Pani shamil karein aur mix kerlein.
Fried chicken dal ker,dhak ker tez anch per pakayen jab tak ke pani bilkul thora reh jaye. Ab is mein fried nuts dal dein, dhak ker 10-15 mintues liya dum per rakh dein.
Mughali pulao tayyar hai.
