Add 1 sliced onion, coriander seeds and chopped garlic to a muslin cloth and tie it up. Add this muslin cloth to a cooking pot with chicken and 6-8 glasses of water.
Cook until almost 4 glasses of stock remains in the pot. Meanwhile soak rice for 20 minutes.
Now take out muslin cloth and separate chicken and stock. Heat ghee and fry the remaining sliced onions.
Fry until they turn pinkish in colour. Now add whole spices like cardamom, cinnamon and cloves. Next add green chillies, red chilli powder, chopped tomatoes and beaten curd. Saute until done.
Now add chicken and mix well. Adjust salt and garam masala. Sprinkle chopped coriander and mint. Set aside this cooked chicken. Squeeze some lemon juice if desired.
Bring stock to a rolling boil and then add soaked rice to it. Cook al dente. Add salt to the stock as per taste.
Now comes the layering part, arrange the chicken at the bottom followed by rice and finally the saffron on top
Cover and let it be on the gas on a low heat until ready to serve. Serve this amazing dish with raita and onion rings.
An amazingly delish combo dish that has both pulao and biryani mixed thus giving rise to a beautiful looking pulao biryani. The taste is also exotic. Both chicken and mutton can be used for this yummy preparation. Makes for a delightful main course meal at any party or get togethers at home. And ofcourse to liven up any festive environment too. When two recipes are combined, one can imagine how tasty it can be. Happy Feasting !!!!!!!!
