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Prep Time: 45 mins
Cook Time: 60 mins
Yields: Serves : 4
Boneless Chicken - 400 gm (cut into 3" cubes) Salt - 1 1/2 tsp Basmati Rice - 250 gm (1 1/4 cup) Oil - 3 tbsp Cinnamon - 3 to 4 pieces (1" each) Green Cardamoms - 3 to 4 Cloves - 3 to 4 Onions - 2 (grated) Garlic Paste - 1 tsp Ginger Paste - 1 tsp Tomatoes - 3 (chopped) For The Garnish : Smoked Ham - 100 gm (cubed)
1. Place chicken, salt and 4 cups of water in a pan and cook on low heat for 15 mins. 2. Wash Rice and soak in water for half an hour. Drain. 3. Heat oil in a pan and add cinnamon, green cardamoms, cloves, onions, garlic paste & ginger paste. Fry till onions are brown. 4. Add rice and continue frying for 8-9 minutes. 5. Stir in tomatoes and cook for 7-8 minutes. 6. Add chicken with 3 cups stock. Cover the pan and cook on low heat till rice is tender and dry. 7. Place the pulao in a platter and garnish with smoked ham. 7.