Tandoori Chicken Pulao - SK Khazana

Ingredients list for Tandoori Chicken Pulao - SK Khazana

• 750 grams Tandoori chicken pieces
• 1 1/2 cups Basmati rice soaked for 30 minutes
• 4 tablespoons Ghee
• 2 Bay leaves
• 1 inch Cinnamon
• 4-5 Cloves
• 2-3 Green cardamoms
• 2 teaspoons Cumin seeds
• 2 tablespoons Ginger-garlic paste
• 2 Medium onions sliced
• 3 Medium tomatoes finely chopped
• to taste Salt
• 1/2 to cook Red chilli powder
• 1 tablespoon Garam masala powder
• 3 cups Chicken stock
• 1/4 cup Fresh coriander leaves chopped
• to garnish Fresh coriander sprig
• to serve Raita

Method

1. Heat ghee in a deep non-stick pan, add bay leaves, cinnamon stick, cloves, green cardamoms and cumin seeds and saute till fragrant. Add ginger-garlic paste, mix and sauté for 1 minute.
2. Add onions, mix and sauté till light golden. Add tomatoes and salt and mix well. Cover and cook till tomatoes are pulpy.
3. Add red chilli powder, garam masala powder and tandoori chicken pieces and mix well.
4. Drain and add the rice and chicken stock and mix well. Add coriander leaves and salt and mix well. Cover and cook on low heat till rice is cooked.
5. Transfer onto a serving platter, garnish with coriander sprig and serve hot with raita.