Recipe for Chicken Pulao

For Chicken Pulao you will need around 300 to 400 grams of chicken
A solid Gara Masala pieces
1 teaspoon of ginger garlic paste
1 onion of which 3 quarters we will use for the chutney or the soup and
1 quarter for the final bagar
1 teaspoon of coriander seeds and less around 1 teaspoon of it less of salt and salt to taste

You will also need 2 cups of rice and we are using a rice cooker cup. We will soak this for at least 15 minutes before cooking the Pulao.

We will start of by adding the chicken to a pot along with the ginger garlic paste and a little bit of water and then just cut the onion in large chunks. You do not have to be precise about that and lastly the Gara masala pieces. We will also add the coriander seeds and the salt. Next add some salt to taste. Add enough water to cover the chicken. We will keep it on a high flame until it starts boiling and then put it on a low flame until the chutney or soup is prepared. This will take approximately 30 to 45 minutes to cook the chicken and —we can make mutton or lamb Pulao with same recipe by just replacing the chicken with the lamb or mutton and then keeping it on for longer in order to cook the meat.

The Yafni has been cooking for 45 minutes and it is now done so we will drain it out in a bowl. You should make sure that the liquid is double the mat of the rice. So we have 2 cups of rice so the liquid should be around 4 cups.

So the final bugar you will need a quarter of an onion finely sliced, ½ teaspoon of zera, solid Gara masala pieces and baileys. You will also need some oil.
Heat up some oil in the pan when the oil is hot, add the baileys and the assorted Gara Masala and zera and let it crackle in the oil and now add the onions. We will fry the onion until golden brown and now we will add the Chatni to the onion, if the Chatni has become little less then just add a little bit o water on top so it is problem to double the amount of rice. Adjust the salt if necessary. And now add the chicken and discard the left overs. When the water stops boiling we will add the rice. Cover it up until the water had disappeared and the rice has cooked. Open the lid and stir but stir very lightly so the rice does not break. It is nearly done, you can see the water has now disappeared however the rice has not cooked to a hundred percent so we will keep it on the lowest flame for 10 minutes to simmer.

The Chicken Pulao is now ready and we will serve it. Your Chicken Pulao is ready to be served and you can serve it with green Chatni or Kotchuma or Salad.