Rooster polao is a very popular food in our country. If you want to eat biryani, first think of khasir kachchi, beef tehari king or rooster polao.

Ingredients
For cooking chicken
Chicken: 2
Sweet yogurt: 1 cup
Ginger paste: five and a half teaspoons
Garlic paste: one and a half teaspoon
Onion paste: five and a half tablespoons
Green pepper: 7-8 p.m.
Bay leaves: 2 p.m.
Cinnamon: 3 p.m.
Cardamom: 3 p.m.
Oil: 1/3 cup
Ghee: 1/3 cup (oil and ghee should be mixed, half of which should be given to the chicken)
Water: 1 cup
Salt: to taste
For Polaway
Rice: Two and a half cups or as needed
The remaining half of the oil and ghee mixture
Cumin: 1 teaspoon
Onion paste: 1 tbsp
Chicken powder: 1 tbsp
Green pepper: 25
Salt: to taste
Lemon juice: 1 teaspoon
Powdered milk: half a cup
Sugar: 1 tbsp

Steps
Step 1
The chicken should be cut into 4 pieces and the knees of the run should be cut.

Step 2
Mix 1 tablespoon ginger paste, garlic paste and onion paste, 2 tablespoons yogurt and 2 teaspoons salt and leave it for 20 minutes.

Step 3
Put the pot in the oven and stir in the oil-ghee mixture kept for the chicken with bay leaves, cardamom and cinnamon for a few seconds.

Step 4
Now you have to add the rest of the spices. When the spices are added, pour the chicken in it and keep on adding again. When the smell of cooking comes out, cover and cook for 10 minutes.

Step 5
Open the lid and put the lid back on with 1 cup of water. Cook for 20 minutes. Put the chicken down at the end of cooking.

Step 6
Now pour the rest of the oil in a large pot. When the oil is hot, fry it with cinnamon, cardamom and cumin.

Step 7
Now add 1 teaspoon of ginger, onion and garlic paste.

Step 8
After adding the spices, add 5 cups of water (double the rice) to the rice.

Step 9
Stir in the chicken powder, sugar, salt, milk and green chilli rice.

Step 10
When the rice is half cooked, pour the pre-cooked chicken in it with 1 cup of broth.

Step 11
Now you have to cook for 20 minutes on low heat with lid.

Step 12
At the end of cooking, add lemon juice and serve hot.