Nauratan Chicken Pulao Recipe

1 chicken (12 pieces)

2 ½ cups rice

½ cup yogurt

1 tsp black cumin

4 small cardamoms

4 green chilies

1 tbsp ginger garlic paste

Salt as required

20 boiled almonds

3 chopped onions

Oil 1 cup

Red color little bit

Green color little bit

Yellow color little bit

Stock ingredients:

4-5 cups of water

1 onion

1 garlic clove

1 tsp fennel seeds

All spices

1 tbsp whole coriander

1 small piece of ginger

Salt as required

• Wash the chicken and place it in a skillet with water and to it, add in fennel seeds, whole coriander, onions, garlic, ginger, all spice (whole) and salt and bring it to a boil.

• Now take the chicken out and sieve the broth and free it of all the spices.

• Now in a separate vessel, heat oil and sauté onions until they turn golden brown and take half of it out on a tissue paper.

• To the onions in the vessel, add in yoghurt, ginger garlic paste, cardamoms, black cumin seeds and green chilies and sauté lightly then add chicken.

• Now sauté it again with the chicken and add in the stock.

• After the stock comes to a boil, add in the rice to it with required salt. Let the water dry out and then, cover it and let sit for a few minutes. Finally, garnish with almonds and fried onions and serve.

Recipe By Zubaida Tariq (hamariweb.com)