Kashmiri Chicken Pulao by Zubaida Tariq

Ingredients:

• Rice 2-1/2 cup
• Boiled eggs 6
• Ginger garlic paste 1 tbsp
• Cottage cheese cubes 2 packets
• Boiled almonds 20
• Onion 4
• Green chilies 8
• Small cardamom 6
• Yogurt 1/2 cup
• Black pepper corn 3-4
• Black cumin 1 tsp
• Salt to taste

For Stock:

• Boneless chicken 1/2 kg
• Water 3-4 cups
• Coriander seeds 1 tbsp
• Fennel seeds 1 tsp
• Garlic 1
• Onion 1
• Ginger small piece
• All spice few
  

Method:

1. For stock: Put all ingredients in pot and boil it. Then strain it and keep it.
2. Now fry onion until golden brown in pot and take out half.
3. Put ginger garlic paste, yogurt, small cardamom, black cumin and green chilies in half onion and roast it nicely.
4. Then add boiled eggs, boiled almonds and cottage cheese cubes. Now roast it lightly, take out all ingredients and keep in one plate.
5. Then put stock in this pot. When it boils, add rice and salt and cover it.
6. When water dries, keep on simmer.
7. When steam comes, rice is ready.
8. In end, take out rice in dish and put all ingredients of plate.
9. Put eggs into 2 portions.
10. Put remaining half onion and serve.