The chicken pulao is a chicken and rice preparation that is as delectable as the chicken biryani.

CHICKEN PULAO

Components

750 grams chicken, cut into 2 inch pieces on the bone
1 1/2 cups Basmati rice, soaked for 20 minutes and drained pipes
1/2 cup yogurt
2 tablespoons ginger-garlic paste
Salt to taste
3 tablespoons ghee
1 teaspoon cumin seeds
6-8 cloves
6-8 green cardamoms
2 one-inch cinnamon sticks
2 bay leaves
2 medium onions, sliced
2 medium tomatoes, finely chopped
1 teaspoon red chilli powder
3 1/2 cups chicken stock
Fresh coriander sprigs for garnish
Raita to serve

Technique

1. Marinate the chicken in yogurt, ginger-garlic paste and salt for an hour.
2. Heat ghee in a thick-bottomed pan. Include cumin seeds and cook till the colour changes. Add cloves, green cardamoms, cinnamon and bay leaves. Stir fry once again for about 10 seconds.
3. Add onions and sauté till golden brown. Add tomatoes and cook on high heat for 3 minutes, stirring constantly. Mix in red chilli powder and cook for 1 minute.
4. Include chicken along with the marinade and sauté for 5-6 minutes or till the chicken is half cooked. Add stock and salt, mix and bring to a boil.
5. Stir in rice and bring it to a boil and after that lower the heat. Prepare till the water level reaches the rice level.
6. Cover the rice with a cover and cook on low heat for 12-15 minutes or till rice and chicken are totally prepared. Get rid of the lid and transfer in a serving plate. Garnish with coriander sprigs and serve hot with raita.

Chef's suggestion: You can likewise prepare chicken pulao by using chicken pieces with bones.

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