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From ARRSEpedia

Chicken Pulao

Ingredients

Rice 4 lb
Chicken 2.5 lb
Onions 1.5 lb
Milk ½ pt
Yoghurt ½ pt
Ginger ½ oz
Coriander Powder 2 tsp
Poppy Seeds 2 tsp
Cloves 8
Ghee (or butter) ½ lb
Cardamoms 8
Tumeric pinch
Salt to season

Method

1. Pick and wash the rice.
2. Shred the onions.
3. Grind ginger, poppy seeds, half the onions/cloves/cardamoms. Place in a bowl and add the yoghurt and coriander powder. Mix well.
4. Rub the yoghurt mixture inside and outside the chicken. Allow chicken to stand in yoghurt mixture for one hour.
5. Heat the ghee (or butter) to a blue haze and fry remaining onions until golden brown.
6. Add the chicken and yoghurt mixture. Fry the chicken on all sides, cover and simmer gently until chicken is tender. Adjust the seasoning.
7. Cook the rice as for recipe A under [[1]], adding the remaining cardamom and cloves to the water.
8. Place the chicken and sauce in a fire-proof dish and cover with the cooked rice. Sprinkle with milk and tumeric and back in a hot oven for 10 minutes. Serve Immediately.

See other Recipes from the Brigade of Gurkhas