Ingredients:
Chicken: 2 full leg pieces preferably (one per person)
Jeera Rice: 1 and a half cups
Onions: 3 large-sized, finely sliced
Ginger paste: 1 tablespoon
Ginger juice: 2 tablespoons (grind ginger in a mortar and extract 2 tablespoons of juice)
Coriander paste: 1 tablespoon
Black cardamom: 1
Cinnamon stick: 1 and a half inch
Cloves:4-5
Star anise: 1
Bay leaves: 2-3
Ghee: 3-4 tablespoons
Salt: As per taste
Milk cream (Malai): Half a cup of fresh malai (cream) separated after boiling milk.

A handful amount of each below dry fruits-
Cashew nuts, Almond, Pistachios  (soaked in water for few hours and finely sliced)
 

P.S.: Jeera Rice is a small rice basmati grain grown in Northeast, locally it is called ‘Joha Rice’.  It is usually available in all the grocery stores known as Jeera Rice. But if for some reason it is not available normal basmati rice can be used.

(For reference.: The cup I used contains 180 ml water.)

Preparation: One to one and a half hours. Serves 2 persons. Use the same ratio to make it for more than two persons. Cut the chicken pieces large if you take the whole chicken.

Step1: First prepare the chicken masala for the pulao. Heat a pan and add two tablespoons of ghee. Once the ghee is hot enough add half of the sliced onion, sprinkle a pinch of salt, and fry the onion until it is brown and translucent. Next, add the ginger and coriander paste, one tablespoon of each. Keep frying, let the oil get separated from the spices. Once done add the chicken pieces and salt as per taste. Mix all the spices with the chicken, fry for a few minutes, and add one cup of water. Cover it and cook the chicken in low flame for half an hour until it is tender and you get a nice thick gravy. Once done keep it aside and start preparing the pulao.

Step 2: Take a thick bottom pot/deep pan or a handi would be perfect. Add one and a half tablespoons of ghee, once hot add the remaining sliced onion. Sprinkle one pinch of sugar and fry the onion in medium heat until it is brown and translucent. Then add whole garam masalas (bay leaves, star anise, clove, cardamom and cinnamon) and the dry fruits (cashew nuts, almonds and pistachios), fry it for a minute. Lower the flame and add washed jeera rice, the ginger juice and salt. Be careful with the quantity of salt as the chicken gravy already has salt in it. Fry the rice for around 5 minutes and add 3 cups of hot water. Once the water starts boiling lower the flame as much as you can and cover it for a few minutes until the rice is semi-cooked.

Once the rice is half cooked add the chicken and gravy, give a gentle stir, and set the rice properly covering the chicken pieces. Pour the fresh cream (malai) over the rice and spread it gently. Cover the lid and make sure the steam is not passing through it. If necessary wrap a dough made of all purpose flour to seal the lid. Keep it in a very low flame for the next ten minutes. If the bottom of the pot is not thick enough, place a flat pan or tawa below it. Otherwise, the rice might get burnt at the bottom. After 10 minutes turn the gas off and keep it covered for another 10 minutes. The steam inside the pot will help each and every grain of rice to absorb the flavour of the chicken and cream. 

Once done garnish it with some more sliced dry fruits and relish this artisanal preparation that will leave you wanting more.

Now you can directly buy essential items for your kitchen and home simply by clicking on the below links. Check these out!