Chicken Pulao

CHICKEN PULAO

Ingredients
¾ kg chicken
½ kg basmati rice
8 onions
16 garlic flakes
8 green chilies
16 black pepper
16 cloves
2 inch cinnamon
1 tablespoon khus-khus
2 tablespoon jeera
3 tablespoon dhania powder
1 tablespoon chilies powder
1 tablespoon turmeric powder
1 inch ginger
Tamarind - gooseberry size
1 coconut - grated
300 gm vanaspathi
1 bunch coriander leaves
Salt to taste

1. Cut the chicken into medium size pieces. Keep aside.
   Roast pepper, 8 cloves, 1 inch cinnamon, khus-khus, jeera
   and dhania powder on an iron pan without adding oil.
   Grind all these roast items with 4 onions, 8 garlic flakes
   and coconut into a fine paste and keep aside.
2. Heat ghee in a big vessel. Add sliced green chilies
   and 4 sliced onions. Stir for a minute. Then add smashed
   ginger, 8 smashed garlic flakes, 8 cloves and 1 inch
   cinnamon. Fry for a minute. Add chilies powder, turmeric
   powder, chicken pieces, salt to taste and 1/2 a cup of water.
3. Add the ground masala and cook the chicken partly. Then
   add rice and coconut paste. Keep stirring for 5 minutes.
   Now add water - 2 measures for 1 measure rice. Add salt
   to taste, stir and cook. When it is done, garnish with finely
   chopped coriander leaves.
4. Serve hot with onion raita.