Chicken Pulao

Ingredients
500 grams boneless chicken,
2 tablespoons curd(yoghurt),
1 tablespoon finely chopped ginger garlic,
1 big onion, 1 tomato,
2 cups chicken stock,
1 cup basmati rice(long grain),
½ teaspoon garam masala(hot spice mix),
½ teaspoon red chilly powder,
½ teaspoon cumin seeds,
1 bay leaf, 2 cloves,
2 cardamoms,
½ tablespoon cashew nuts and raisins,
½ inch cinnamon,
1 tablespoon ghee(clarified butter),
salt to taste.

Preparation time
30 minutes

Serves
2

HOW TO PREPARE
Wash the rice and soak it in water for an hour. Later on drain it and keep it aside. Now take the chicken and cut it into 10 pieces. Put the chicken in a bowl and make slits on all sides of each piece. Add the curd, half of the ginger garlic and salt. Mix it up well and let it marinate for two hours. Now take a pan and heat the ghee. When the ghee begins bubbling add the cumin and let it crackle. Sauté till its golden brown and add the cloves, cardamom, cinnamon, bay leaf, cashew nuts, raisins and fry briefly. Then put the remaining ginger, garlic, red chilly powder, garam masala and sauté till the raw smell of the masala leaves. Add the chopped onions and fry till they are dark brown. Put in the chopped tomatoes and sauté on a high flame for two minutes. Add the chicken with the marinade and fry till the colour of the chicken changes. Simmer and sauté the chicken for ten minutes. Pour in the chicken stock or water, rice and bring to boil. When the water is boiling add salt to taste. Mix well, cover and cook on a low flame for 18 minutes or till the rice is fully cooked and the water has evaporated. Now remove from flame and spread it on a big platter. With the help of a fork separate the rice grains. Garnish with a little coriander leaves and boiled egg slices and serve.