Chicken Pilaf (Murgh Palao)

Soak saffron in kewara water.

Soak almonds and pistachios in water and slice thinly.

Remove skin from the chicken. Make four pieces of the chicken.

Heat ghee and saute the onion in ghee.

Then add chicken in onion and fry until light brown.

Beat the yogurt, mix in all the ground spices, ginger, garlic, salt and add it to the chicken.

Cook over normal heat, stir it time to time until gravy thickens and oil separates from the gravy.

Add the lemon juice and sugar in to it.

Take out oil as much as possible from the gravy.

Take out chicken pieces from the gravy.

Rinse rice and drain water.

Heat oil in a pan.

Then in a pan add rice, salt, gravy, milk and 2 ½ - 3 cups of water.

Bring it to boil. Stir and cover, simmer it for 20 – 25 minutes, then Remove it from heat.

Take out half of rice. Arrange the pieces of chickens on the rice in the pan, sprinkle some kewara , raisins, almonds and pistachios. Then cover it with remaining rice.

Then sprinkle over it remaining kewara, almonds, raisins and pistachios.

Keep the pan cover on a very low heat or put in the oven at 150◦ C (300◦ F) for 20 – 25 minutes.

Serve hot with salad and shami kabab.