1 large chicken, skinned & cut into pieces
2 cups long grain rice
2 cups yogurt
1 tsp ginger garlic paste
1 onion, chopped
8 whole cardamoms
1 tsp cumin seeds
1 tsp cloves
3" cinnamon stick
3 green chilies, chopped
1 tsp chili powder
1/2 tsp turmeric powder
2 tomatoes, chopped
1 cup fresh mint leaves, finely chopped
1/2 cup fresh coriander leaves, finely chopped
2 tbsp ghee or butter
2 cups hot water
Salt to taste

Chicken Pulao

1. Heat oil in a heavy-bottomed pan and fry the onions and whole spices until a sweet aroma appears or the onions are golden brown in color.
2. To this, add ginger garlic paste, chopped tomatoes and fry for few minutes
3. Then add yogurt and stir well. Also add chicken pieces, mint leaves and mix well so that the yogurt mixture coats the chicken pieces well. Cook for 30 to 40 minutes on medium heat or until the chicken is well cooked.
4. Heat oil in another pan, add rice and fry the rice for 5-7 minutes, stirring continuously, so that the oil is coated all over the rice.
5. Add half the chopped coriander leaves, one cup of gravy from the chicken mixture and two cups of hot water to the rice. Cook on slow heat with the lid on until the rice is cooked. Add a little hot water if the rice is not yet cooked.
6. When the rice gets cooked, place the rice on a serving plate. On the top of the rice, arrange the chicken mixture.
7. Arrange the remaining coriander leaves, mint leaves and lemon wedges on the top. Serve hot.