Dum Pukht Pallao BY SHIREEN

                                    Dum Pukht Pallao

Chicken + stock

1 kg chicken - cut into 8 or 12 pieces

2-1/2 cups of water

1 small onion - chopped

8-10 whole red button chillies

1 tsp Ginger/garlic paste

1 tsp salt

1 tsp garam masala powder

In a pan ad chicken, water, onion, chilli, Ginger/garlic paste, salt and garam masala powder and cook on medium high heat until chicken is just cooked.

Strain stock and set aside (we'll use this as stick for rice) remove chicken pieces and discard chillies and onion.

Rinse pan, and prepare to use pan for

pallao.

Pallao

1/2 kg basmati rice (soaked for a 1/2hr)

1/2 cup oil

1 tsp white cumin seeds

1 onion chopped

1 tsp Ginger/garlic paste

1 tsp salt

1 tsp garam masala powder mix

Heat oil in pan. Add cumin seeds, then inion and cook till onion is light golden brown. Add Ginger/garlic paste, stir well then add chicken pieces. Stir well again.

Pour reserved stock into pan, and once it has come to the boil add salt and garam masala powder. Stir again, and let it cook for 10 mins.

Drain rice, and add to chicken mix. Stir well and check to see if there is enough water. Water level should be 1 inch higher than the rice, if there is not enough liquid add some boiling water.

Cook for 5 minutes on a high heat, then 20 minutes on a low heat.

Serve Hot with yogurt.

Enjoy