How to make Mughlai Pulao
First of all marinate chicken with tikka masala and lemon juice for about 2 to 3 hours.
Then put a frying pan on medium flame and heat ghee in it. When the ghee is melted, fry cashew nuts, almonds, pistachios, and raisins in it. When done, set aside.
In the same pan, heat a little ghee and add the marinated chicken. Stir fry, until it changes colour and is half done; then set aside.
Now in the same oil, add sliced onions and fry until brown. After the onions are sauteed and are translucent, add ginger-garlic paste and saute them.
Next, add cumin seeds, fennel seeds, coriander seeds (crushed), salt, bay leaves, cinnamon stick, cloves, green cardamom, black peppercorns, and black cardamom. Saute them once and give it a proper mix and fry it for 3-4 minutes.
Add rice and mix it well. Then add water and stir. Now add fried chicken in it and cover and cook on high flame until most of the water dries.
Finally add fried nuts in the pan and cover with a lid. Let it steam cook for 10-15 minutes on low flame. Mughlai pulao is ready, serve immediately with raita or pickle.