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Method
To prepare chicken pulao at first marinate chicken in yogurt, ginger paste, garlic paste and salt for an hour. Next take a thick pan and heat ghee in it. Add one teaspoon cumin seeds in ghee. Stir-fry for ten seconds. Add cloves, cinnamon sticks, green cardamoms and bay leaves. Stir-fry again for about ten seconds. Add sliced onions and fry till golden brown. Next add some chopped tomatoes and cook on high heat for three minutes, stirring continuously. Add red chili powder and stir. Add chicken along with the marinade and fry till the chicken is half cooked. Add chicken stock and bring to a boil. Stir in rice and bring to a boil. Reduce heat and cook till the water level reaches the rice level. Cover the rice with a lid and cook on low heat for twenty minutes or till rice and chicken are fully cooked. Remove the lid and stir lightly so as to separate the rice. Garnish with sliced ring tomato and colored chilies. Serve with raita and cucumber.