Chicken Pulao

• yogurt
• 2 c. uncooked rice
• oil for frying
• peppercorns
• cinnamon stick
• 2 garlic cloves
• turmeric powder
• 1 frying chicken (2 to 3 lb.)
• whole cloves
• cardamon seed
• 2 medium onions
• 1-inch ginger root
• ground coriander

1. Place about 3 tablespoons of oil into a large frying pan with 5 or 6 whole cloves, 3 or 4 peppercorns, 4 or 5 whole cardamon seed that have been popped open or 1/8 teaspoon ground cardamon, 2 or 3 pieces of whole cinnamon sticks, 3 sliced medium onions, 2 garlic cloves and 1-inch fresh ginger root, cut up finely.
2. Fry for 2 to 3 minutes to bring out the flavor and add cut up chicken pieces, then fry for another 5 to 6 minutes.
3. Add 1 teaspoon turmeric powder, 1 teaspoon ground coriander, cleaned and washed rice and enough liquid to make 4 cups.
4. Put on a tight lid and cook until the rice is almost finished and then add 6 tablespoons yogurt.
5. Mix thoroughly and continue cooking until the liquid is absorbed and rice is tender.
6. (Add liquid if necessary.)
7. Serve on platter; garnish with fried onions (crisp), almonds, raisins and coconut slices.

yogurt, rice, oil, peppercorns, cinnamon stick, garlic, turmeric, chicken, cloves, cardamon seed, onions, ginger root, ground coriander

Taken from www.cookbooks.com/Recipe-Details.aspx?id=907386 (may not work)