No marination required for this fast pulao that has chicken leg and eggs cooked together in a spicy preparation. An incredible, quick treat.

CHICKEN EGG PULAO

Ingredients

750 grams chicken leg boneless, cut into 1 inch pieces
4 hard-boiled eggs
1 1/2 cups Basmati rice, washed, soaked for 20 minutes and drained pipes
2-3 tablespoons ghee
1 bay leaf
2 inch cinnamon stick
5-6 cloves
3-4 green cardamoms
1 tsp cumin seeds
2-3 green chillies, slit
2 medium onions, sliced
1 1/2 tbsps ginger-garlic paste
Salt to taste
1 1/2 tbsps chicken masala
Chopped fresh coriander leaves for garnish
Raita to serve

Technique

1. Heat ghee in a non-stick wide pan. Add bay leaf, cinnamon stick, cloves, green cardamoms and cumin seeds and sauté till aromatic.
2. Include green chillies and onions, mix and cook till clear.
3. Include ginger-garlic paste and sauté for 1-2 minutes.
4. Include the chicken and sauté on high heat for 2-3 minutes. Add salt and continue to sauté for 3-4 minutes.
5. Add the eggs and mix well. Add the chicken masala and mix. Cook for 1 minute.
6. Add the rice and gently mix. Include 3 1/2 cups hot water, mix, cover and cook on medium heat for 12-15 minutes. Change the heat off, allow the chicken egg pulao to rest for 10-15 minutes.
7. Transfer the pulao in a serving bowl, garnish with coriander leaves and serve hot with raita.

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