Preparation Method

• Wash and take the chicken pieces in a bowl.
• Pound cinnamon, clove and cardamom.
• Chop the green chillies into fine circles.
• Cook the peas and keep aside.
• Hard boil eggs, shell them and chop into two.
• Combine chicken, milk, pound spices, green chillies, ginger- garlic paste, coriander leaves, salt and bring to boil.
• Cook until the milk reduces to half of the quantity and the chicken is done, melt the butter and add it.
• Cook for three minutes and remove from fire.
• Par boil rice in 6 cups of boiling water.
• Drain the water.
• Take a baking bowl, layer the cooked rice evenly, sprinkle milk, chicken pieces along with the
• Layer rest of the rice, sprinkle and the chicken pieces along with.
• Squeeze lemon juice.
• Close with a lid.
• Bake in a pre heated oven at 275° F/140°C for about 30 minutes.
• Remove from the oven.
• Garnish with cooked peas and egg.
• Serve hot with onion pachadi.

     Keyword : White Chicken Pulao