Durgh Ghati Murgh Pulao

Ingredients

Main Components

• 500 grams basmati rice
• 500 grams chicken
• Mixed vegetables – potato, carrot, beans, and green peas
• 50 grams yogurt
• 1-2 onions, sliced
• 1 tomato, chopped
• Ginger-garlic paste as required
• Fresh green chilies
• Fresh coriander leaves
• Fresh mint leaves
• Oil and ghee as needed
• Lemon slices
• Hot water (double the quantity of rice)
• Cashew nuts, makhana, and raisins

Roasted Spice Blend

• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds

Whole Spices

• 1 bay leaf
• 1 star anise
• 1 stone flower (dagad phool)
• 1 small cinnamon stick
• 2-3 green cardamoms
• 4 cloves
• 1 teaspoon cumin seeds

Chicken Marinade

• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon Kashmiri chili powder
• 1/2 teaspoon garam masala
• Salt to taste

Instructions

Step 1: Soak the Rice

• Wash & Soak: Rinse the basmati rice thoroughly and soak for 20-25 minutes.
• Drain: Drain the rice completely and keep aside.

Step 2: Prepare the Spice Paste

• Dry Roast: Roast cumin, fennel, coriander seeds, and black peppercorns until aromatic.
• Blend: Grind with a little water into a smooth spice paste.

Step 3: Marinate the Chicken

• Mix Well: Combine chicken with yogurt, turmeric, coriander powder, chili powder, garam masala, and salt. Let it marinate for 20 minutes.

Step 4: Prepare the Base

• Tempering: Heat oil and ghee together. Add bay leaf, star anise, stone flower, cinnamon, cardamom, cloves, and cumin.
• Cook Onions: Add sliced onions and sauté until golden brown.
• Add Vegetables: Stir in ginger-garlic paste, spice paste, tomatoes, and mixed vegetables.

Step 5: Cook the Chicken

• Cook Together: Add the marinated chicken and cook until partially tender and aromatic.

Step 6: Assemble the Pulao

• Add Rice: Add soaked rice, coriander leaves, and mint leaves.
• Pour Water: Add hot water in a 1:2 rice-to-water ratio.
• Season: Add green chilies, lemon slices, and salt as needed.

Step 7: Dum Cooking

• Add Toppings: Garnish with cashew nuts, makhana, raisins, and fresh mint leaves.
• Cook on Dum: Cover tightly and cook on low flame until the rice is fluffy and fragrant.