Ingredients
For the Pulao
- 4 cups, soak for 30 min Sela chawal
- 2 finely sliced Onions
- 2 sliced or fine chopped Tomatoes
- 1 inch, finely grated Ginger
- 5 Garlic cloves, paste
- 0.5 cup Dahi
- 1 tsp Chilli powder
- 1 tbsp Garam masala, plus 5 or 6 Star Anise
- 4 tsp Salt
- Oil, not too much, to fry onions
- 8 cups water with 2 or 3 Chicken stock cubes
Method
- Salt and deep fry chicken till brown on outside In half cup oil, brown onions.
- Add fried chicken, and fry for a minute.
- Add ginger garlic, and fry till brown.
- Add dahi, tomatoes, garam masala, salt, and chilli powder. Fry until oil separates, then cover and cook on low heat for 5 mins.
- Add stock and rice. Adjust salt.
- Cover and cook on medium heat, until no liquid is left.
- Leave on dum (untouched, lid tightly on, on simmer for 15 mins).
- Serve with raita and shami kebabs!
For the Raita
- Cumin 1tsp, dry roasted, then lightly crushed
- Dahi 2 cup
- Salt 1 tsp
- Rice flour 2 tbsp
Method
- Boil 2 cups water, and add the rice flour. Cook until it thickens. Leave to cool.
- Add cumim and salt to the dahi, and then add the rice flour mixture to the dahi bit by bit, until you’re happy with the consistency.
- Mix.