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

How to Make Arabian Pulao

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