Ingredients:

  • Chicken cut into 8 pcs.
  • 5 cloves
  • 1 tsp black pepper
  • 1 cinnamon stick 1″
  • Coriander seeds 1 tsp.
  • Large cardamom 4-5
  • Caraway seeds 1 tsp.
  • Salt 2 tsp.
  • Small onion cut into pieces
  • Water 4 cups.
  • Ginger 2 inch cut into pieces
  • Pakistani basmati rice 450gm
  • 1/2 cup ghee or cooking oil
  • 1 large onion skinned and finely chopped.
  • 1 inch piece fresh ginger, peeled and finely chopped.
  • Garlic clove, skinned and chopped

Preparation:

  1. Heat the ghee or oil in the heavy base pan and add the onion, stir frequently.
  2. Fry to a pale golden color. Add the drained meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 to ten minutes until the meat turns a rich golden color.
  3. While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to required. Boil the stock and place the drain rice in it and parboil for 4 minutes.
  4. Carefully add the browned meat mixture into the rice and stir gently to mix all the ingredients. Cover with a tight fitting lid, reduce the heat and allow to cook for another 7 - 10 minutes until rice is tender.
  5. Fluff up the rice with a fork, then transfer it into to a heated serving dish.