Ingredients:

• 3/4 kg – Chicken
• 3 – medium tomatoes, chopped
• 1 – onion, chopped
• 2 tbsp – cumin seeds, roasted slightly and ground
• 1 tbsp – Cinnamon powder
• Salt
• 1 tbsp – garlic-ginger paste
• 7 tbsp – oil
• 3 tbsp – Ghee
• 2 cups – basmati Rice
• A few whole peppercorns
• 2 – Cardamom pods
• 3 – Bay Leaves
• 4 cups – water
• 6 – small potatoes, halved

Method:

1. Heat oil and ghee, and fry the onions slightly. Then add the whole peppercorns, cardamom pods, and bay leaves. Cover and cook.
2. When the onions are slightly brown, add the tomatoes and the cumin and cinnamon powder. Fry till the oil separates.
3. Add the chicken and potatoes. When the chicken is half done, add the water.
4. When the water starts boiling, add the rice and salt.
5. Once the water has all been absorbed and the rice is almost cooked, sprinkle some more water and cover the pulau.
6. Once done, place it in an oven for 30 minutes at 150 degrees C.
7. Serve with salad and yoghurt.

Recipe courtesy of Neesha Shabir Hussein