Chicken Pulao

Ingredients:

Chicken pieces – 1 lb
Cinnamon stick – 1 + 1
Cloves – 4-5
Black Cardamom – 2-3
Bay leaf – 1
Coriander seeds – 1 tsp
Cumin – 1 tsp
Black peppercorns – 1 + ½ tsp
Onion – 1 small (quartered) + 1 large (thinly sliced)
Ginger – 1 inch piece (crushed) + 1 tsp paste
Garlic – 4-5 cloves (crushed) + 1 tsp paste
Green chili – 4-5 (slit)
Basmati rice – 1 cup (washed and soaked for 30 minutes)
Saffron – pinch (soaked in warm milk)
Salt – to taste
Nutmeg
Oil/butter/ghee

Procedure:
Fill a large pot with 4 cups of water. To the water add the following:
•1 cinnamon stick
•coriander seeds
•cloves
•cardamom
•bay leaf
•cumin
•1 tsp whole peppercorns
•crushed garlic
•crushed ginger
•quartered onion
Bring to a boil. When water starts boiling add the chicken pieces and cook until the chicken is tender.

With a slotted spoon remove the chicken pieces and set aside.

Strain the stock. Discard all the spices, retain the stock.

In a separate pot heat oil. You can use a combination of oil and ghee or oil and butter or use only ghee or butter. I used only oil.

To the hot oil add ½ tsp peppercorn and the green chilies.

Next add the sliced onions and fry until golden brown.

Now add the ginger and garlic paste and fry until the raw smell is gone.

Add the chicken pieces and fry until they start browning.

Now add the basmati rice and gently turn to coat the grains with the masala.

Put in the saffron strands.

Add 2 cups of the chicken stock and bring to a boil on medium high heat. (If there is less than 2 cups of stock, you can use water or use a boxed one.)

When most of the liquid has dried up switch off the heat, cover with a lid and let sit until all of the liquid has dried up and the rice has cooked perfectly. The rice will cook in the steam.

Add a dash of grated nutmeg and fluff up the rice with a fork before serving.

Garnish with freshly chopped cilantro or mint. (optional)

Serve hot with raita.