Ingredients
Polau Rice or Basmati Rice - 1 kg
Chicken, skinned - 16 large pieces
Ghee - 2 tbsp
Onion, sliced - 4
Onion, paste - 1 cup
Ginger, paste - 4 tbsp
Garlic, paste - 2 tsp
Joyfol (Nutmeg), powdered - 1/2
Joyotri (Mace), paste - 1/4 tsp
Cooking Oil
Cinnamon, powdered - 1 tsp
Cardamom, powdered - 1/2 tsp
Clove, powdered - 3
Salt
Sugar
Lemon Juice - 2 tbsp
Plain Yogurt - 1 cup
Milk - 2 cup
Keora Water - 2 tbsp
Method
Fry potatoes until brown, drain and reserve the potatoes. Take a small bowl and mix yogurt with all the spices. Heat oil in a large skillet, add ghee, and stir fry chicken pieces. When they get golden color, add the yogurt and spice mix, salt, sugar, 1/2 of Keora water, and lemon juice. Cook in low heat. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. When the chicken pieces are fully cooked and there is no extra water, the oil will be separated from the rest of the spices. Take the extra oil with a spoon and set aside.
Heat the oil/ghee in a separate sauce pan. Add 1 tsp of garlic paste, 1 tsp of ginger paste, and salt; stir for a while. Add rice and stir fry for couple of minutes and then add milk and boiled water, as needed (approx. 6 cups). Stir properly and cook rice in low heat.
Once the rice is cooked, place half of the rice in a separate skillet. Place the chicken mixture and the potatoes and then place the rest of the rice as the topmost layer. Sprinkle the rest of the Keora water. Turn heat to very low and steam for 15 minutes. You may mix all the ingredients thoroughly before serving.
