Parsi Chicken Pulao

Ingredients:

• 200 grams boneless chicken (cut into small cubes)
• 200 grams Basmati Rice or any other long grain rice
• 1 large onion (peel & finely slices)
• 1 medium tomato (finely chopped)
• 40 grams sour curd
• 1-2 bay leaves
• ¼ tsp. cumin seeds
• ½” cinnamon stick
• 2-3 cloves
• 2-3 green cardamom
• ½ tsp. red chili powder
• 2 tsp. ginger paste
• 2 tsp. garlic paste
• 1 ½ tsp. cilantro (fresh & chopped)
• 550 ml chicken stock (or as needed)
• 3-4 tbsp. oil
• Salt to taste

For marinate:

• 1 tsp. ginger paste
• 1 tsp. garlic paste
• ¼ tsp. red chili powder
• A little bit of salt

Making Procedure:

In a mixing bowl mix chicken cubes, ginger-garlic paste, salt and place it 20 -30 minutes in refrigerator.

Wash the rice twice or thrice and soak in water for 30 minutes. Then drain the water and spread the soaked rice over a paper for 10-15 minutes or until the rice almost dry.

Heat oil in a pan. Add bay leaves, cumin seeds, cinnamon stick, cloves and cardamom.

When the spices splutter add onion slices and fry it till the onion edges turn light golden color. Add ginger-garlic paste, red chili powder and fry for 2 minutes on low heat.

Then add chopped tomato and fry it till the tomatoes are mushy. Add sour curd, salt and stir it for 2-3 minutes.

Add marinated chicken and fry for 5 minutes on low medium heat. Add rice, mix them well and fry for another 5 minutes on low heat.

Now add chopped cilantro and chicken stock, stir well and bring it to boil.

When start boiling low the heat and cook it covered until the rice and the chicken are completely done.

Remove from heat and serve hot.