Murgh Muntanjan

Ingredients:-

* Chicken —- 1 and 1/2 kg

* Rice —- 1 kg (Half boiled)

* Ghee —- 3 cups

* Sugar —- 4-5 cups ( 1 kg)

Chicken Fry

Ginger garlic paste-1 tsp

Small Cardomom-1-2

Salt-3/4tsp

Chicken Broth

Some chicken pieces(Like legs and all which are hard)

Fennel seeds-1 tbsp

Coriander seeds-3/4 tbsp

Garlic-1 whole

Onion-1 whole(peeled)

Salt- a pinch

Water-1-2 cups

Oil-1 cooking spoon

Chicken Curry

Onions -2

Poppy seeds(khaskas)- grinded (optional)

Small Cardomom-1-2

Big Cardomom-1-2

Cloves-2-3

Ginger garlic paste- 1 tsp

Indian bay leaf-1

Cinnamon-1-2

Red chilly powder-1 tsp

Salt to taste

Oil

For Rice

Food colour —1/4 tsp

For sweet syrup

* Zafran —- ½ tsp

* Kewra —- 2 tbsp

* Almond —- 1 cup

* Raisins —- 1 cup

*Pistas, cocunut pieces, etc

*Ghee-1-2 tbsp

Recipe

1.Wash and cut chicken into pieces and add 1 cooking spoon oil and chicken fry ingredients and fry in a cooker. Cook for about 5-10 minutes till it leaves out oil and then remove.

2.In a muslin cloth add coriander and fennel tie these tighter in the muslin cloth like in yakhni.

Now add chicken pieces and some water(3 cups used for sugar syrup) and prepare chicken stock till 2 cup chicken stock left in the sauce pan. If one wants, can give 1-2 whistles.

3.Take oil in a cooker(2 cooking spoon) and add onion and fry them brown and then add all chicken curry masala and cook it nicely till leaves oil. Then add all chicken pieces and khaskas and fry it nicely and cook for 5 minutes till done.

4.In the sauce pan add ghee and raisins to swell and cardamoms seeds.After a while when they crackle add one layer of chicken pieces, one layer of rice and one layer of sugar to it and in end add chicken stock.Close lid and prepare sugar syrup.

5.When water evaporates add zafran and kewra essence. Also add almonds, cocunut , pista and all nuts during this time and serve.