Chicken Pulao with Rosewater

Ingredients:

1. Basmati rice 1 kg
2. Chicken 1.5 kg
3. Ghee 300gms
4. Cream 250gms
5. Pista or badam 10gm
6. Saffron 2 pinches ground in milk
7. Curd 250 gms
8. Ginger-Garlic paste 3 tsp
9. Onion 4
10. Green Elaichi 4 pods
11. Dalchini
12. Salt
13. Raisins
14. Rosewater
15. Kewda water

Preparation:

1. Wash the chicken pieces and marinate them in curd and a part of the ginger paste and salt for 4-5 hours.
2. Boil the marinated chicken and all the spices. Make sure it is dry enough.
3. Heat ghee in a deep wok and fry the chicken pieces in ghee till they get brown and remove from heat.
4. Now heat ghee in another deep bottomed pan and fry sliced onion. Add 2 tsp ginger-garlic paste and salt.
5. When it gets fried, add some water.
6. Add badam and pista paste as well as rest of elaichi, dalchini and chicken. Cover ht epan till it starts to boil.
7. Now remove lid and add rice.
8. When rice starts to boil add cream and raisins and keep stirring continuously.
9. When water is reduced, the deep bottomed pan in the oven for 10-15 minutes in the oven with temperature at 180 degrees.
10. When done, remove the lid add sliced badam, pista and saffron which is ground in milk. Also add rosewater and kewda water.
11. Cover the lid for another 5-7 mins for the flavor to set in.
12. Serve hot with raita.