Ingredients

For the Chicken Stock:

• 500g chicken (bone-in, cut into pieces)
• 5 cups water
• 1 onion (sliced)
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1 cinnamon stick
• 2 green cardamoms
• 3 cloves
• 1-inch ginger (sliced)
• 4 garlic cloves

For the Pulao:

• 2 cups basmati rice (soaked for 30 minutes)
• 2 tablespoons ghee or oil
• 1 large onion (thinly sliced)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 1 teaspoon salt (adjust to taste)
• 1 green chili (optional)
• 1 bay leaf
• 2 green cardamoms
• 1 black cardamom
• 1 cinnamon stick
• 3 cloves
• ½ teaspoon black pepper (crushed)
• 1 tablespoon yogurt
• 1 teaspoon ginger-garlic paste

Instructions

Step 1: Prepare the Chicken Stock

1. In a deep pot, add chicken, water, sliced onion, salt, black peppercorns, bay leaf, cinnamon stick, cloves, cardamoms, ginger, and garlic.
2. Let it simmer for about 30-40 minutes until the chicken is tender.
3. Strain the stock and keep it aside. Separate the chicken pieces.

Step 2: Prepare the Pulao Base

1. Heat ghee or oil in a large pot. Add cumin seeds, bay leaf, cinnamon, cloves, cardamoms, and black pepper. Sauté for a few seconds.
2. Add sliced onions and fry until golden brown.
3. Add ginger-garlic paste and cook for 1 minute.
4. Stir in yogurt, coriander powder, garam masala, and salt. Mix well.
5. Add the cooked chicken pieces and fry for 2–3 minutes.

Step 3: Cook the Rice

1. Add the soaked rice to the pot and mix gently.
2. Pour in 4 cups of the reserved chicken stock (adjust if needed).
3. Add a green chili for extra spice (optional).
4. Cover and cook on medium heat until most of the water is absorbed.
5. Reduce heat to low, cover with a tight lid, and let it steam (dum) for 10 minutes.

Step 4: Serve

• Fluff the rice gently with a fork and serve hot with raita or salad.