Mughali Murgh Pulao by Shireen Anwer

Ingredients:

• Chicken 1 kg
• Almonds 12
• Poppy seeds 1 tbsp
• Black cumin 1/2 tsp
• White cumin seeds 1 tsp
• Chili powder 1 tbsp
• Coriander powder
• Turmeric 1/4 tsp
• Saffron 1/4 tsp
• Yogurt 1 cup
• Salt 3 tsp
• Boiled eggs 2
• Ghee 1/4 cup
• Oil 1/2 cup
• Brown onion 1 cup
• Coriander leaves 2 tbsp
• Mint leaves 1 tbsp
• Green chilies 4
• Hot water 1 cup
• Rice 1/2 kg
• Boiled peas 1/2 cup
• Green chili sauce 2 tbsp
  

Method:

1. Put almonds, poppy seeds, black cumin, white cumin, chili powder, coriander powder, turmeric, yogurt, 1-1/2 tsp and saffron in blender and grind it.
2. Now put this paste on chicken pieces with green chili sauce and leave for 1 hour.
3. Then heat oil and fry chicken pieces until light golden.
4. Now put remaining paste, coriander leaves, mint leaves, green chilies, brown onion and 1 cup hot water, cover it and cook for 15 minutes.
5. Then remove its cover, put soaked rice with 1-1/2 tsp and water as required.
6. Then add boiled peas, cover it and cook for 20 minutes until it is ready.
7. Serve murgh pulao with boiled eggs.