Noor Mahal Pulao by Shireen Anwer

Ingredients:

• Chicken 1 kg
• Milk 1 cup
• Water 1 cup
• Onion 1
• Ginger 1 inch
• Garlic crushed 1 tsp
• Coriander seeds 1 tsp
• Black cardamom 1 crushed
• Cloves 3
• Black pepper 6
• Green cardamom 3
• Cinnamon 2 sticks
• Salt 1-1/2 tsp
• Oil 1/2 cup
• Brown onion 1/2 cup
• Ginger garlic paste 1 tsp
• Almonds blanched 2 tbsp
• Cream 1/2 cup
• Kewra water 1 tbsp
• Rice 1/2 kg
  

Method:

1. Boil chicken with milk, water, onion, black cardamom, cloves, black pepper, green cardamom, cinnamon, salt, ginger and crushed garlic until chicken is approx cooked.
2. Strain stock and take out chicken.
3. Now heat oil, put brown onion, ginger garlic paste, boiled chicken, salt, almonds and cream and fry it nicely.
4. Then put remaining stock.
5. When it boils, add soaked rice.
6. Then put kewra water, mix it, cover it and cook on high flame for 5 minutes.
7. Then lower the flame and keep on simmer for 15 minutes.