Thehungrycodercooks

Ingredients

• 3.3 lbs or 1.5 kg Chicken legs or curry cut
• 1tbsp each Ginger & Garlic Paste
• 6-8 Green Chilies
• 1.5 tbsp Cashew Paste
• 1/4 cup + 1 tbsp Yogurt
• 1tbsp Tomato ketchup
• 2 cups Fried Onions
• 3-4 Alu bukhara
• 2 tbsp powdered milk
• 3-4 tbsp ghee
• 1/4 cup neutral oil
• 1 tsp sugar
• 2.5 tsps of Chicken Pulao Masala (mentioned below)
• 1tsp ground Red Chili
• 1tsp ground Cumin
• Whole Spices (mentioned below)
• salt to taste
• 6 eggs (boiled)
  Chicken Pulao Masala (make powder, then use 2.5 tsps):
• 3-4 Mace
• 1 tsp White pepper
• 1/2 Cinnamon
• 1/2 tsp nutmeg
• 1tsp Shahi jeera
  Whole spices:
• 1 -2 Cinnamon
• 5 green Cardamom
• 1 black cardamom
• 1-2 bay leaf
  Pulao Rice:
• 4 cups Bengali Aromatic rice (Kalijeera or Chinigura) ( should be washed amd drained)
• 1 cup milk + 6 cups water
• 3-4 tbsp Ghee
• 2 Cinnamon
• 3-4 cardamom
• 3-4 tbsp Gravy from the chicken
• 2tsp kewra water or rose water
• salt to taste
• 1/3 cup chopped onions or use fried onions

Directions

1. Beresta (Fried Onions): Take around 2 cups of onions and fry them in 1/4 cup of oil until golden brown, then set them aside! In the same pan, we will be cooking the chicken!
2. Cooking the Chicken: Add oil and ghee to a pot, then add whole spices, green chilies, and ginger-garlic paste. Cook for a minute. Add the chicken and salt, then cook over medium to high heat for 5–6 minutes.
3. Making the Gravy: Add the fried onions back in, followed by chicken pulao masala, ground red chili, cumin, and tomato ketchup. Cook for another 5–6 minutes over medium heat. If at any point you think the chicken is drying out, feel free to add a little milk (around 3-4 tbsp or more!).
4. Add yogurt, cashew nut paste, milk powder, sugar, and alu bukhara (dried plum). Cover and cook over low to medium heat until the oil separates.
5. Cooking the Rice: Remove the chicken from the pot, then add some more ghee along with cinnamon and cardamom. Cook for a minute, then add the onions and cook until golden brown.
6. Add the chicken gravy and rice. Cook over low to medium heat, stirring gently.
7. Add a total of 7 cups of liquid (water + milk) for 4 cups of rice. This will ensure the rice is fluffy and does not stick together.
8. Do not cover the pot yet. After adding the liquid, turn the stove to medium to high heat and wait until the liquid starts leveling with the rice. Adjust the salt at this point.
9. Now, lower the heat, cover the pot, and cook for another 15 to 20 minutes, or until the rice is fully cooked.
10. Layering: Take out 3–4 large spoonfuls of rice, then add the cooked chicken.
11. Layer with more rice, then add another layer of chicken. Decorate with boiled eggs (I had boiled and peeled the eggs earlier and then mixed them with the chicken).
12. Drizzle 1 tsp of kewra water and add 3–4 green chilies.
13. Serve with salad and enjoy! ❤️

Recipe Video

Notes