| • | Grind garlic, ginger, chilli powder, coriander, turmeric and cumin powder to a fine paste.
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| • | Now heat up 4 tbsp butter and fry 2 onions until brown.
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| • | Add one-half of the whole spices and then add chicken and meat. Let it brown.
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| • | Add ground spices and fry for a few minutes.
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| • | Add 2 cups red-hot water cover and cook until chicken is tender.
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| • | Beat the curd with saffron and add to chicken.
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| • | Cook revealed for 10 minutes.
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| • | Remove from burn and keep aside.
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| • | Now heat up the left over butter and fry bay leaves and the left over whole spices.
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| • | Add left over onions and brownish them well.
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| • | Add rice and fry until brown.
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| • | Add enough water to cook rice and add salt.
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| • | Spread a layer of rice on a flat serving up dish and then a layer of meat.
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| • | Repeat with one more layer of each.
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| • | Garnish with almonds.
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| • | Mughlai Pulao is ready.
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