Directions
- 1Marinate chicken legs with yogurt, green chili paste, ginger garlic paste, crushed black pepper, salt, crushed cumin seeds, lemon juice, and dairy cream. Coat well and let it marinate for 25-30 minutes.
- 2In a pot, add oil and cook the marinated chicken for 3-4 minutes.
- 3Add half a cup of water to the chicken and cook until the chicken is fully done.
- 4Add oil and smoke the chicken for 1-2 minutes using coal.
- 5For the pulao, add oil to a pan and sauté sliced onions until lightly browned.
- 6Add ginger garlic paste, zeera, black peppercorns, black cardamom, darchini, and salt and cook for 1-2 minutes.
- 7Add 5 cups of chicken stock to the pan.
- 8Add 3 cups of soaked rice and cook until 80% of the water dries out.
- 9Add the prepared chicken to the pulao, cover, and steam over low flame for 10-12 minutes.
Ingredients
- 3 Chicken legs
- 1 cup Nestlé Milkpak Yogurt
- 0.25 cup Sabz Mirch Paste (Green Chili Paste)
- 1 tbsp Adrak Lehsan Paste (Ginger Garlic Paste)
- 1 tbsp Kuti Kali Mirch (Crushed Black Pepper)
- 1 tsp Salt
- 1 tbsp Kuta Zeera (Crushed Cumin Seeds)
- 2 tbsp Lemon Juice
- 1 cup Nestlé Milkpak Dairy Cream
- 3 tbsp Oil
- 0.5 cup Water
- 0.5 tsp Oil
- 1 cup Onion (sliced)
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Zeera
- 1 tbsp Sabut Kali Mirch (Black Peppercorns)
- 2 Badi Elaichi (Black Cardamom)
- 1 tbsp Darchini
- 1 tbsp Salt
- 5 cups Chicken Stock
- 3 cups Soaked Rice
Equipment
potbowlwooden spoon
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