CHICKEN PULAO 
As tasty as a Biryani but far simpler and quicker to prepare. If you are craving pulao in a jiffy or unexpected guests drop by, or after a long day at work you want something quick-fix, this is for you.
Ingredients
Chicken cut in pieces
: 1
Yoghurt
: 1/2 cup
Salt
: To taste
FOR GRINDING
Red dry chillies
: 2
Garlic
: 4 cloves
Ginger
: 1 piece
Roasted cummin seeds
: 1/2 tsp
Garam masala powder
: 1 tsp
Small fried onion
: 1
Basmati rice washed and soaked
for 30 minutes and drained
for 30 minutes and drained
: 1 1/2 cups
Salt
: To taste
Whole garam masala
Cloves
: 3
Peppercorns
: 3
Cardamoms
: 3
Cinnamon
: 1/2 piece
Oil
: 1 tsp
Water
: 2 1/2 cups
Saffron
: 1/2 tsp
Milk
: 1/2 cup
Tomato
: 1 chopped
Hot water
: 1 cup
Chopped coriander leaves
: 1 tbsp
Melted ghee
: 2 tbsp
Browned onion and garlic
: 1 tbsp
TO GARNISH
slices of tomatoes
: A few
Onion rings
: A few
Finely chopped mint leaves
: A few
Shelled and quartered lengthways, hard boiled
: 3 eggs
Method
- Marinate chicken with yoghurt, salt, oil and ground paste and keep aside for 1 hour.
- Par boil rice with salt, whole garam masala, oil and 21/2 cups water in the microwave for 15 minutes.
- Remove immediately from the microwave and spread out on a thali or a dish, so that the rice does not cook any further.
- Soak saffron in milk and then grind it into a paste in a mortar and pestle.
- Keep aside Put the chicken in a large serving bowl and cook in the microwave for 5 minutes, stirring in between.
- Mix in the tomato and cook further for 5 minutes.
- Mix in hot water and further cook for 15 minutes until chicken is tender.
- Add coriander leaves.
- Spread the par boiled rice on the top of the chicken, pour the ghee all over.
- Sprinkle the ground saffron, fried onions and garlic on top.
- When ready to serve sprinkle 1/2 cup of water over and cook in the microwave for 5 minutes.
- Garnish with tomato slices, onion rings and boiled eggs.