Ingredients

• 3 kg - chukandar (beetroot)
• 1.5 kg - chicken
• 4 cups - rice
• 1 - big onion
• 8 - cloves
• 6 - cinnamon sticks (of 4 cm length each)
• 8 blades - javitri (mace)
• 3 tbsp - oil
• 2.5 tsp - salt

How to Make Chukandar Chicken Pulao

• Peel and wash the beetroots. Slice them and quarter each slice.
• Transfer the beetroots to a pot. Pour just enough water to cover the beets. Cook under cover for 20 minutes.
• Remove the beets from the dark pink water (stock).
• Remove the bones from the chicken. Cut the chicken into small pieces.
• Put the chicken pieces into the dark pink water and boil under cover for 15 minutes.
• In another pot, fry the sliced onion in oil.
• Before making the pulao, wash the rice, soak for 2 hours in cold water and drain.
• Remove the chicken from the pink water and add to the onion. Add the masalas and salt.
• Add 3.5 cups of the pink water and bring to boil.
• Add the rice. Wait till it boils. Cover, lower the heat and simmer for 20 minutes.```