Chicken Pulao

1. Prepare bouquet garni (muslin cloth to tie the spices to flavour the biryani stock) by tying all the spices together in a muslin cloth.

2. In a pressure cooker, add the chicken pieces, 5 cups of water, garlic, salt and bouquet garni.

3. Close the lid and give one whistle. Lower the heat and simmer for 1 minute.

4. Remove from heat. Drop pressure by putting cold water on the lid. Open the lid.

5. Strain. Keep the stock and chicken pieces separately.

6. Open the bouquet garni. Add little water and blend the spices to a paste.

7. Add the paste to the stock and then strain to get a flavoured stock.

8. Heat oil in a heavy bottomed pan. Reduce heat. Add shah jeera, bay leaf and cardamoms.

9. Wait for a minute for the aroma to emit. Add the onion slices. Fry till golden brown.

10. Add the chicken pieces along with chopped garlic. Stir fry.

11. Add the mint. Roast for ½ minute.

12. Add 4 cups of stock. Give it a boil (check and adjust the salt).

13. It should be strong as rice is going to absorb salt.

14. Drain and add the soaked rice. Give it a boil and cover the lid.

15. Keep a tawa on fire and put the rice pan over it.

16. Keep something heavy on the lid. Reduce heat.

17. When all the water in the pulao is absorbed and the rice is nearly done, shut off the fire.

18. Leave on the hot tawa till serving time.

19. Serve hot with tomato-onion raita.

Ingredients