Pathani Pulao
Ingredients:
- 1 chicken, cut into small pieces
- 4 tsp Oil
- 8 oz. (225g) onions, minced
- 1 large piece ginger, grated
- 4 cloves garlic, crushed
- 4 cardamom pods
- 2 cinnamon sticks
- 8 cloves
- 1 small bunch spinach, chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp fenugreek (methi) leaves
- Ground masala (consisting of 4 green chillies, 1 clove garlic, ½ piece ginger, 1 tsp turmeric powder, 1 tsp cumin seed, 2 tsp coriander all ground together)
- 150 ml yoghurt
- 1 potato, boiled and diced
- Salt and pepper
- 225g basmati rice, washed and soaked
- 150 ml milk
- 2 hard boiled eggs, sliced
Method:
- Cut the chicken into small pieces and boil in salted water until cooked. Then set it aside.
- Heat the oil and fry the onions, ginger, garlic, cardamoms, cinnamon sticks and cloves until brown.
- Then add chopped spinach, dill, mint, and fenugreek and ground masala.
- Fry until the excess liquid evaporates and the mixture becomes dry.
- Stir in the yoghurt, chicken and potatoes and cook for a few minutes. Season with salt
- Cook the rice in 1 pint boiling water until almost cooked. Drain in a sieve and spread the rice over the chicken and masala.
- Pour the milk over the rice and cover with damp muslin cloth and a tight lid.
- Place in a low oven 170 C/325 F Gas 3 for about 30 minutes.
- Serve garnished with hard boiled eggs.
