Murgh Mewah Pulao

Ingredients
Chicken 1 kg
Rice 1 kg
Salt to taste
Ginger Garlic Paste 2 tbsp
Onions (medium) 2 – 3
Cumin Seeds 1 tbsp
Mixed Hot Spices 2 tbsp
Black Pepper Powder 1 tbsp
Yogurt 2 cups
Almonds ½ cup
Pishtachios ½ cup
Raisins ½ cup
Dried Dates 4 – 5
Walnuts ½ cup
Kewra Essence 1 tsp
Dalda VTF Banaspati ½ cup
Directions
Wash the chicken. Finely slice the onions, clean the raisins and walnuts, wash and de-stone the dried dates. Soak the dates in ½ cup of milk for half an hour. Remove them from a milk and finely slice them, add kewra essence in the remaining milk.
Heat Dalda VTF Banaspati over medium flame for 1 – 2 minutes stir frying all the dry fruits for 3 – 4 minutes.
In another pan heat Dalda VTF Banaspati over medium flame for 2 – 3 minutes, add the hot spices and fry for one minute, add onions and fry till golden.
Add ginger garlic paste, chicken, salt and black pepper into the pan and cook for 10 – 15 minutes over medium heat.
Beat the yogurt in a bowl and mix in the roasted and crushed cumin seeds, pour over the chicken and stir over heat heat. Add rice and stir well.
Pour 4 – 5 cups of water and cool till water dries, add remaining yogurt, fried dry fruits to the pan.
Drizzle the milk and kewra mixture and cook for a further 10 – 12 minutes. Remove from heat and mix well.