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Chicken Pulao


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Ingredients:

1 kg Chicken
2 cups Rice
1 Onion
1 tsp Cloves
2 Tomatoes
2 cups Curd
2 tbsp Ghee
Salt to taste
8 Cardamom
3 green Chilli
2 cups hot Water
1 cup Mint leaves
1 tsp Cumin seeds
3" Cinnamon stick
1 tsp Chilli powder
½ tsp Turmeric powder
½ cup Coriander leaves
1 tsp Ginger-Garlic paste


Method:
Heat oil in a heavy-bottomed pan and fry the onions and whole spices until a sweet aroma appears or the onions are golden brown in color.
To this, add ginger garlic paste, chopped tomatoes and fry for few minutes.
Add curd and stir well. Also add chicken pieces, mint leaves and mix well so that the curd mixture coats the chicken pieces well. Cook for 30 to 40 minutes on medium heat or until the chicken is well cooked.
Heat oil in another pan, add rice and fry the rice for 5-7 minutes, stirring continuously, so that the oil is coated all over the rice.
Add half the chopped coriander leaves, one cup of gravy from the chicken mixture and two cups of hot water to the rice. Cook on slow heat with the lid on until the rice is cooked. Add a little hot water if the rice is not yet cooked.
When the rice gets cooked, place the rice on a serving plate. On the top of the rice, arrange the chicken mixture.
Arrange the remaining coriander leaves, mint leaves and lemon wedges on the top and serve.


Tip: Freeze chicken bones to use in soups or stocks.