Kashmiri chicken pulao

Ingredients

• 500 gm Chicken legs
• 400 gm basmati rice(2.5 cups)
• 3 chopped onions
• 2 onions beresta
• 4 cups water
• 1 cup chopped Pudina leaves
• 1 cup chopped coriander leaves
• 1/2 cup green chutney
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 4 green chillies
• 1 tbsp oil
• 2 tbsp ghee
• To taste salt
• 1/4 tsp saffron
• 3 tbsp hung curd
• 5 cardamom
• 1 cinnamon sticks (break into pieces)
• 4 cloves
• 1 javitri (cut into pieces)
• 1/2 tsp garam masala powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 chopped tomato

Steps

1. Marinate chicken adding salt,curd,1/2 of whole garam masala,1/2 cup of Pudina leaves,1/2 cup of coriander leaves,1/2 tbsp ginger paste and 1/2 of garlic paste. Keep into refrigerator for 1 hour. Soak rice into water for 20 minutes.
2. Add oil and ghee in a pan. Add rest of the whole garam masala, saute for 30 seconds. Add onion. Add salt and saute till translucent. Add rest of ginger garlic paste, Saute for 2 minutes. Add marinated chicken. Cook till oil reduce.
3. Add tomato. Cook for 2 minutes. Add green chutney. Cook for 3 minutes. Soak saffron in 1 tbsp water.
4. Add rice. Add coriander powder,salt, garam masala powder. Cook for 2 minutes
5. Add turmeric powder. Cook for 30 seconds. Add rest of coriander leaves and Pudina leaves. Saute for 15 seconds. Add water.
6. Cook in medium flame until dry. Add saffron water. After cooking in low flame for 2 minutes put off the flame. Sprinkle beresta. Serve Kashmiri chicken pulao with raita