Chicken Polao

Method

1. Wash the chicken and cut it as you would for roast. In a bowl, mix sour yogurt with a little turmeric powder, chili powder, and Radhuni chicken polao masala. Coat the chicken pieces well and marinate for 1 hour.
2. Heat oil in a pot and add 1/2 cup chopped onion. When the onion turns golden brown, add ginger paste, garlic paste, and salt to taste. Add the chicken with all the masala and yogurt mixture. Cook well. Then add 1 cup milk and cover. When the milk has mostly reduced and the chicken is fully tender, transfer the chicken pieces to one bowl and the gravy-masala to another.
3. In a separate pot, heat oil with some chopped onion, cardamom, cinnamon, cloves, and bay leaves. When the onion softens, add the polao rice and fry well. When the rice is toasted, add water. For 2 cups of rice, I use 4 cups of water. Cover the pot. After a while the water will absorb and the rice will be nearly cooked. Transfer half the polao to another bowl. Mix the remaining half well with the prepared chicken gravy and masala. Spread it evenly in the pot, top with the chicken pieces, and cover with the reserved plain polao. Let the whole dish steam on dum for 10–15 minutes.
4. Serve hot with boiled eggs.