Chef Ashish Bhasin's

Murgh ka Safed Pulao

Ingredients
For the kadhi
75 g ghee
500 g chicken
5 g whole red chillies
7 g whole garam masala
150 g onions, chopped
10 g ginger-garlic paste
5 g turmeric
10 g coriander powder
5 g chilli powder

For the kadhi tempering
cumin
ajwain
mustard seeds
methi seeds
curry leaves
asafoetida
dry red chillies
coriander seeds
oil

For the pulao
1 kg basmati rice
1 kg chicken
10 g ginger paste
10 g garlic paste
15 g green chilli paste
150 g onions, finely sliced
350 g yogurt
90 g fresh cream
120 ml milk
110 g ghee
salt to taste

Method
For the kadhi
Mix yogurt and gram flour with water evenly, add turmeric and salt and cook on a slow fire.
Once it is thick, add tempering of cumin, ajwain and chopped onion.
Then add second tempering of mustard seeds, methi seeds, curry leaves, asafoetida, dry red chillies and crushed coriander seeds.
Cool and keep separate.
Heat ghee in a pan, add whole garam masala, red chillies, onions and sautÈ until brown, add the chicken and all the dry masalas and cook for some time, add a little water and cook the meat further for 15 minutes. Add the kadhi and cook further. Add fresh coriander leaves.

For the pulao
Wash chicken. Add salt, ginger, garlic, green chillies, yogurt and fresh cream. Leave to marinate for one hour. Boil water. When water comes to a boil, add soaked rice and cook till almost done. Drain the excess water out and spread the rice into a flat dish. Heat ghee in a heavy- base pan. Fry onions till golden brown. Add the marinated meat and fry a little. Add just enough water for the meat to get cooked. When the meat is cooked, gently mix the rice and dot it with ghee. Cover lightly and cook over low heat till the rice is fully cooked.
Serve hot with murgh ki kadhi.