Haray Masalay Ka Chicken Pulao by Zubaida Tariq

Ingredients:

• Chicken (14 pieces) 1
• Rice 2-1/2 cups
• Coriander leaves 2 bunches
• Green chilies 8
• Garlic 6 cloves
• Crushed black pepper 1 tsp
• Lemons 4
• Chopped onion 4
• Yogurt 1 cup
• Ginger garlic paste 1 tbsp
• Salt to taste
• Butter 1 tbsp
• Oil 1 cup

For Stock:

• Water 2-1/2 cup
• Onion 1
• Garlic 1
• Fennel seeds 1 tsp
• Coriander seeds 1 tbsp
• All spices as required
• Ginger as required
• Salt to taste
  

Method:

1. Cut chicken into 14 pieces.
2. Now wash it, put in pot with yogurt, ginger garlic paste and salt and boil it.
3. When water of chicken dries, remove it.
4. Now mix coriander leaves, green chilies and garlic in blender and grind chutney.
5. Put water in other pot, put fennel seeds, coriander seeds, onion, garlic, ginger, salt and all spices and make stock.
6. Now heat oil in big pot, fry onion until golden brown and take out half onion.
7. Put chutney in half onion and fry it.
8. Then put chicken and roast it.
9. Also put lemon juice and black pepper.
10. Then add stock and cook it.
11. When stock boils, drain water of rice and put rice and salt.
12. When water dries, simmer it.
13. Put butter on top.
14. Steam comes up, haray masalay ka chicken pulao is ready.
15. When serve, put fried onion on top.