How to make palatable recipe "Chicken Pulao"

In this recipe, I give you an overview of the ingredients used, time of preparation, method of preparation of finger smacking, sumptuous Chicken Pulao that everybody at home will love to gorge on. This recipe is easy to make and can be served hot with raita or curd.

Preparation Time: 10-15 minutes.
Cooking Time:30-40 mins
Servings:4-6

INGREDIENTS

Boneless Chicken (1- 1.5 inches size): 600 gms.
Soaked Basmati Rice: 2 cups.
Salt: According to your taste.
Red Chilli Powder: 1 teaspoon.
Oil: 4-5 tablespoons.
Onions: 2 medium sized (sliced).
Tomatoes: 2-3 medium sized (chopped).
Ginger Paste: 2 tablespoons.
Garlic Paste: 2 tablespoons.
Cloves: 5-8.
Cinnamon: 2 medium-sized sticks.
Cumin Seeds: 1 teaspoon.
Cardamoms: 6-8.
Bay Leaves: 2-3.
Yogurt: ½ cup.
Chicken Stock: 3-4 cups.
Coriander Leaves: To garnish.

METHOD OF PREPARATION:

1. Marinate the chicken pieces in a bowl by adding red chilli powder, salt, half of the ginger paste, half of the garlic paste to it and then mix it thoroughly.
2. Keep it in refrigerator for about 30 minutes.
3. Heat the oil in a pan. Then add cumin seeds, cloves, bay leaves, cardamoms, and cinnamon sticks. Sauté the same till it leaves out a good fragrance of the spices.
4. Then add the onions and again sauté it till the onions become light brown in color and tender.
5. Add the rest ginger paste, garlic paste, and a pinch of red chilli powder to the sautéed onions. Stir the mixture and sauté it for 2-3 minutes.
6. Then add the chopped tomatoes, salt and yogurt to the pan and sauté it for more 2-3 minutes.
7. Add the marinated chicken pieces, basmati rice, and coriander leaves and mix the ingredients well.
8. Add the chicken stock and bring the entire mixture to boil.
9. Cover the pan, Lower the flame and cook the same till the chicken and rice are cooked.
10. Garnish with coriander leaves and serve hot with raita (curd).