CHICKEN PULAO

INGREDIENTS Boneless chicken, 1 1/2 inch pieces 600 grams Basmati rice, soaked 1 1/2 cups Red chilli powder 1 teaspoon Salt to taste Ginger paste 2 tablespoons Garlic paste 2 tablespoons Oil 4 tablespoons Cumin seeds 1 teaspoon Cloves 6-8 Green cardamoms 6-8 Bay leaves 2 Cinnamon 2 inch stick Onions, sliced 2 medium Tomatoes, chopped 3 medium Yogurt 1/2 cup Chicken stock 3 cups

METHODTake chicken pieces in a bowl. Add half red chilli powder, salt, half the ginger paste, half the garlic paste and mix. Keep it in the refrigerator for fifteen to twenty minutes to marinate.Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant. Add onions and sauté till lightly browned. Add the remaining ginger paste, garlic paste and red chilli powder. Stir and sauté for two minutes. Add tomatoes, salt, yogurt and continue to sauté for two minutes. Add rice, marinated chicken pieces and coriander leaves and mix well. Add chicken stock (or vegetable stock) and bring it to a boil. Cover, reduce heat and let it cook till both the chicken and rice are done. Serve hot.