500-700 gm chicken drumsticks 3 tbsp plain yogurt 2 tbsp onion paste 1 tsp ginger paste 1 tsp garlic paste 1 tsp green chilli paste Salt to taste A dash of black pepper
For Pulao Masala – 3” stick of cinnamon 3 green cardamoms 6 cloves 1 black cardamom 1 blade of mace 1/2 nutmeg 1/2 tsp allspice (optional) 2 tsp dried rose petals (optional)
For the Rice – 300 gm short grained rice 1 tbsp butter 1 blade of mace 1” cinnamon 2 green cardamoms 4 cloves
4-5 tbsp mustard oil 200 gm chopped onions 1 bay leaf 1 star anise 3-4 slit green chillies
Marinate the chicken with the ingredients listed under marination for 2 hours minimum. Heat the spices listed under pulao masala on low heat for 3-4 minutes, cool and grind coarsely. Wash thoroughly and soak the rice in water Heat mustard oil in a wok and add chopped onions Fry over medium low heat till the onions turn brown. Remove half of it in a bowl. To the remaining onions in the pan, add the chicken. Stir the chicken over high flame till it is seared on all sides. Add a bay leaf and star anise for flavour. Stir fry the chicken for 8-10 minutes till it is lightly brown on all sides. Add 2 tbsp of the ground spices and mix that well. Add salt and sugar to taste and pour in 500 ml of hot water. Let the chicken boil in this water for 8-10 minutes, covered tightly.
In a separate pot, heat 1 tbsp of butter. Add all the ingredients listed under rice. Stir for 30 seconds and add the soaked and drained rice. Stir and cook until the rice changes colour and becomes translucent. Add the chicken to the rice. Stir well and let the grains soak up some of the chicken gravy. Add enough hot water so that the hot water comes up to 1/2” above the level of rice. Once the water comes to a boil, check for seasoning. Cover and cook on simmer for 15 minutes without opening the lid. After 15 minutes, open the lid, add the chillies and milk. Cover again and cook for 5 minutes on simmer before turning off the heat. Let it cook on its own steam for 10-15 minutes Top with the remaining fried onions and serve with salad and lime wedges