Noor Mahal Pulao

INGREDIENTS 

Chicken 1 kg 12 pieces

Milk 1 cup

Water 1 cup

Onion 1 chopped

Ginger 1 inch piece chopped

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 ½ tsp

Oil ½ cup

Brown Onion ½ cup

Ginger Garlic Paste 1 tsp

Almonds Blanched and Grinded 2 tbsp

Cream ½ cup

Kewra Water 1 tbsp

Rice ½ kg soaked for 30 minutes

METHOD
Boil chicken with milk, water, chopped onion, whole spices, salt and ginger garlic chopped till chicken half done, strain the stock and remove the chicken and discard the rest. Heat ½ cup oil add ½ cup brown onion with ginger garlic paste, boiled chicken, salt, almond paste, cream, fry well add leftover stock when boiling add soaked rice then add Kewra water, mix and cover. Cook on high flame for 5 minutes then lower flame, leave it on simmer for 15 minutes.