Mughlai Pulao

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Recipe

Ingredients

1 cup	basmati rice
200 grams	chicken, cut into pieces
1 medium	onion, thinly sliced
1 medium	tomato, chopped
1 tablespoon	ginger-garlic paste
1 cup	yogurt
2 tablespoons	ghee
1 tablespoon	cooking oil
2 pieces	green cardamom
1 piece	bay leaf
1 piece	cinnamon stick
4 pieces	cloves
1 teaspoon	cumin seeds
1 teaspoon	red chili powder
1 teaspoon	coriander powder
0.5 teaspoon	turmeric powder
Salt	to taste
2 cups	water
2 tablespoons	fresh coriander leaves, chopped
2 tablespoons	fresh mint leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes, then drain.
2. 2 Heat ghee and oil in a large pan over medium heat.
3. 3 Add cardamom, bay leaf, cinnamon stick, cloves, and cumin seeds. Sauté until fragrant.
4. 4 Add the sliced onions and sauté until golden brown.
5. 5 Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
6. 6 Add the chicken pieces and cook until they are lightly browned.
7. 7 Mix in the chopped tomato, red chili powder, coriander powder, turmeric powder, and salt. Cook until the tomatoes are soft.
8. 8 Add the yogurt and mix well, cooking for another 2-3 minutes.
9. 9 Add the soaked and drained rice to the pan, stirring gently to combine with the chicken and spices.
10. 10 Pour in 2 cups of water and bring to a boil.
11. 11 Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
12. 12 Turn off the heat and let the pulao sit for 5 minutes.
13. 13 Garnish with chopped coriander and mint leaves before serving.