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| Main ingredients | Chicken on the bone, Pulav basmati rice, Ghee, Green cardamoms, Cloves, Bay leaf, Cinnamon, Green chillies, Onions, Ginger-garlic paste, Chicken stock, Fresh mint leaves |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 35-40 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 500 grams chicken, cut into 1 inch pieces on the bone
- 1½ cups pulav basmati rice
- 2 tablespoons ghee
- 2 green cardamoms
- 3 cloves
- 1 bay leaf
- 1 inch cinnamon
- 1 teaspoon cumin seeds
- 2-3 green chillies, slit
- 2 medium onions, sliced
- 1 tablespoon ginger-garlic paste
- Salt to taste
- 2¼ cups chicken stock
- Fresh mint leaves for garnish
- Raita for serving
Method
- Take pulav basmati rice in a bowl and wash thoroughly 2-3 times. Add sufficient water and soak for 30 minutes. Drain the water.
- Heat ghee in a non-stick pan, add green cardamoms, cloves, bay leaf, cinnamon, cumin seeds and green chillies, mix and sauté for 30 seconds.
- Add onions, mix and sauté till golden brown. Add ginger-garlic paste, mix and sauté for 30 seconds.
- Add chicken and salt, mix and sauté on high heat for 3-4 minutes.
- Add rice and mix well with light hands. Add chicken stock, mix and once the mixture comes to a boil, cover and cook on medium heat for 10 minutes. Set aside for 10 minutes.
- Transfer onto a serving plate, garnish with mint leaves and serve hot with raita.
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