Kohinoor Pulao


Ingredients
Basmati rice ½ kg
Chicken 750 gm
Mix dry fruits 1 cup
Ghee 1 cup
Mint leaves 1 bunch
Bay leaves 2
Silver foil 2
Onion 2
Boiled egg 4
Star anise 4
Green cardamom 6
Green chilies 8
Black cumin 1 tsp
Black pepper 1 tsp
Fennel seeds 1 tbsp
Coriander seeds 1 tbsp
Yellow color ½ tsp
Kewra water ½ tsp
Ginger garlic paste 2 tsp
Salt 2 tsp

Method
• Coarsely crush 1 tbsp fennel seeds, 4 star anise and 1 tbsp coriander seeds.
• Now make it into a spice bag with a piece of muslin cloth.
• Now boil 3 cups of water in a pan with spice bag and 1 tsp salt for 30 minutes.
• Now turn the flame off, strain the stock and keep aside.
• Heat 1 cup ghee in a pan, add 2 sliced onion and fry well till golden brown.
• Add 2 tsp ginger garlic paste, 1 tsp black cumin seeds, 1 tsp black pepper, 2 bay leaves, 6 green cardamoms and 750 gm chicken cubes. Fry well.
• Now add ½ kg soaked rice, 8 green chilies, 1 bunch of mint leaves and prepared stock.
• Cook till water dries. Now spread ½ tsp yellow color mixed with ½ tsp kewra water. Also spread 1 cup mix dry fruits on top and simmer till done.

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