Chicken Pulao

Ingredients
Chicken cut into 8 pieces.
Basmati rice 450gm
5 cloves
1 teaspoon black pepper
1 cinnamon stick 1″
Coriander seeds 1 teaspoon.
large cardamom 4-5
Caraway seeds 1 teaspoon.
Salt 2 teaspoon.
small onion cut into pieces
water 4 cups.
ginger 2 inch cut into pieces


Masala
1/2 cup ghee or cooking oil
1 large onion skinned and finely chopped.
1 inch piece fresh ginger, peeled and finely chopped.
Garlic clove, skinned and chopped


Method
This is an easy way to make rice more exciting. Typically, Pakistani Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is available.
Wash chicken thoroughly under cold water tap. Place the meat, spice, salt, water, onion and ginger in a large heavy based sauce pan.
Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 10 minutes until the meat is tender.
Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.


MASALA
Heat the ghee or oil in the heavy base pan and add the onion, stir frequently.
Fry to a pale golden color. Add the drained meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 to ten minutes until the meat turns a rich golden color.
While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to required. Boil the stock and place the drain rice in it and parboil for 4 minutes.
Carefully add the browned meat mixture into the rice and stir gently to mix all the ingredients. Cover with a tight fitting lid, reduce the heat and allow to cook for another 7 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.