Chicken Pullao

Quantity & Ingredient

• 2 large Onions cut lengthwise
• 2 large Chilies cut lengthwise
• 2 c Basmathi rice (about 1/2 kg. (1 kilogram=2.2lbs)
• 1 large Tomato (cut into small pieces)
• 10-15 Coriander leaves
• 5 Mint leaves
• 1 clove Garlic
• 1" piece Ginger
• 1/2 cup Coconut powder
• 3 teaspoons Salt
• 3-4 Cloves
• 2 Cardamom
• 1 Bay leaf
• 1" Cinnamon stick
• 1 c Yogurt
• 2 tablespoons Butter
• 1 lb. Boneless chicken

Method

1. Heat vessel with butter.
2. Fry bay leaves, cloves, cardamom and cinnamon.
3. Put onions and chilies in vessel and fry on low heat until onions turn brown.
4. Add ginger + garlic paste and fry until oil separates.
5. Add tomato and fry for 1 minute.
6. Add chicken + salt + yogurt and fry for one minute.
7. Add mint + coriander leaves.
8. Cover and cook until the gravy becomes semi-solid.
9. Cook rice in a separate vessel.
10. Put rice into chicken and mix (Advisable to cook rice about 3/4ths and then let it cook with the chicken).
11. Remove and serve