Recipe / Desi Thursdays

Sofiyani Pulao


• 1 chicken, cut in 12 pieces
• 1 1/4 lt. milk
• 1 tbsp ginger-garlic paste
1 bunch coriander leaves, chopped
2-3 green chillies, sliced lengthwise
• 3 cloves, 3 cardamoms and 1 inch stick cinnamon coarsely powdered together
• Salt, to taste
• 200 gm butter
• 500 gm rice
• 6 cups water
Juice of 2 limes


Boil chicken with milk, ginger, garlic, coriander leaves, chillies, powdered garam masala and salt till the milk is reduced to half and the chicken almost cooked. Melt butter and add to the chicken.

Cook the rice separately in 6 cups of boiling water, till two-thirds done.
Drain excess water. Put chicken and milk mixture between two layers of rice in a heavy based pan.
Pour lime juice over it. Cover and put in a slow oven at 275°F/140°C/Gas mark 1 for about half an hour or till cooked.

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