CHICKEN PULAO

Ingredients:

• 2 medium potatoes peeled, diced, washed, deep fried and kept aside
• 1 small onion sliced finely
• 2 medium tomatoes sliced finely
• 2 cups basmati rice washed and kept aside
• 250gms diced chicken
• half cup frozen peas
• half tsp turmeric powder
• 2 tsp minced garlic
• 2 tsp minced ginger
• chili (minced or powder) to taste
• 3 cloves
• 3 green cardamons
• half inch cinnamon stick
• 4 whole black pepper.
• 1 bay leaf
• salt to taste
• Sprig of fresh coriander chopped finely.
• 3 tbsp clarified butter(ghee).
• 4 cups water

Method:

Heat oil in a deep bottomed pan. Add sliced onion, bay leaf, cloves,
cardamom, cinnamon stick and pepper.  Fry till onion is soft and
brown.  Add turmeric, salt, garlic, ginger and chilly and and two
tablespoons of water.  Stir well and fry till spice is golden and
separates from oil. Add sliced tomatoes and cook till tomatoes are
mashed and water has dried up. Add diced chicken and fry well.  Cover
and let cook in own juices for ten minutes.  Add peas, mix well and
cook for further five minutes.  Now add rice and mix well with
chicken, peas and spices.  Add water.  Let simmer on a low flame
stirring occasionally so that rice does not stick to bottom of pan.
Cook rice till water dries up but do not add any additional water.
When water in rice has evaporated and rice is cooked garnish with
fried potatoes and coriander.  Remove pan from fire and keep covered
for 15 minutes so that rice cooks in its own steam.  Serve with a
salad.