Murgh Pulao (Indian Chicken With Basmati Rice)

• 1 1/2 lbs boneless chicken
• 1 1/2 cups uncooked basmati rice, soaked
• 1 teaspoon cayenne pepper (to taste)
• salt, to taste
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 4 tablespoons oil
• 1 teaspoon cumin seed
• 6 -8 cloves
• 6 -8 green cardamoms
• 2 bay leaves
• 2 inches cinnamon sticks
• 2 medium onions, sliced
• 3 medium tomatoes, chopped
• 1/2 cup yogurt
• 3 cups chicken stock
• fresh cilantro, a few sprigs

1. Cut chicken into 1 inch pieces and place in a bowl.
2. Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
3. Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Saute till fragrant.
4. Add onions and saute until lightly browned.
5. Add the remaining ginger paste, garlic paste and cayenne. Stir and saute for two minutes.
6. Add tomatoes, salt, yogurt and continue to saute for two minutes.
7. Add rice, marinated chicken pieces and cilantro and mix well.
8. Add chicken stock (or vegetable stock) and bring it to a boil.
9. Cover, reduce heat and let it cook till both the chicken and rice are done.
10. Serve hot.

chicken, basmati rice, cayenne pepper, salt, ginger paste, garlic, oil, cumin, cloves, cardamoms, bay leaves, cinnamon sticks, onions, tomatoes, yogurt, chicken stock, fresh cilantro

Taken from www.food.com/recipe/murgh-pulao-indian-chicken-with-basmati-rice-425239 (may not work)