One-Pot Chicken Pulao

Good

% Daily Values based on a 2,000 calorie diet

Step 1

. Marinate the chicken with salt, red chili, and plain yogurt then set aside . Wash and rinse rice and soak for 15 to 20 minutes . In a large pot, add oil, clarified butter and begin tempering the bay leaves, cardamom, cinnamon sticks, peppercorn, cloves, and caraway seeds while stirring gently . Toss in the sliced onions and sauté until light brown then quickly add a small splash of water to stop further browning of spices and the onion . Add the garlic paste, ginger paste, red chili, ground coriander and give it a quick stir . Add the marinated chicken and stir fry for 10 minutes . Sprinkle garam masala, mace, and grate fresh nutmeg and stir fry for another 10 minutes . Add raisin, prunes, fried onions and give it a gentle mix before adding the hot water, milk, and rice . Evenly distribute the rice, add whole green chilis, salt and cook for 5 minutes on medium to high heat until the majority of the water has evaporated . Cook for another 15 minutes with a lid on in low heat . Remove lid, garnish with cashews, liquid clarified butter, kewra water, and fried onion . Serve hot with a slice of lime or lemon on the side . Enjoy!