Special Chicken pulao zafrani

• Rice basmati kenel super 1/2 kg
• Chicken one kg cut into pulao pieces.
• 1 cup oil
• one onion finely sliced
• elaichi or cardamom pods 6
• saunf 1 tablespoon
• dhania one tablespoon
• garlic one pothe or full
• cinnamon stick 2
• black big elaichi 6
• cloves 8
• bay leaves 3
• ginger 1 inch piece cleaned
• salt to taste or 2 teaspoon
• jaifal and jalwatri a tablespoon and one pod.
• black pepper pods 12
• garam masala powder 3 tablespoon
• safron strands a few
• milk 1/4 cup. Soak safron in it overnight.
• Piece of muslin cloth the size of a hanky.
• Lemon juice 1/2 cup

METHOD:

1. Now take a pot and add the chicken stock, chicken and lemon juice, garam masala.Add the oil in which we fried onion and chicken only.
2. Add soaked rice and put yakhni only till an inch above the rice and chicken.
3. Mix well and let it cook on medium heat for five minute.
4. Then lower the heat till water is soaked.
5. Add milk soaked safron by sprinkling and put a newspaper on top of pot.
6. Place on very low heat on a tawa for 1/2 hour.
7. Before serving open the pot and serve a delcious pulao with dahi rata and shami kabab.