Ingredients

• 2 cups - basmati rice or any long grained rice
• 4 cups - water
• 3 tbsp - oil
• 2 Maggie chicken cubes
• a few cloves
• 1 - cinnamon
• 2 or 3 small - cardamoms
• 2 - bay leaves
• 1 small - onion, sliced
• 1 - tomato sliced
• chillies, as required
• 1 tsp - each garlic and ginger paste
• a pinch of turmeric

How to Make Pulao in a Jiffy

• Wash the rice and leave to dry for about 10 minutes.
• Meanwhile, put some oil in a vessel and when heated add the cloves, cinnamon, cardamom and bay leaf.
• Add the sliced onions and when they turn pink, add the tomatoes, ginger-garlic paste and chillies.
• When everything is fried well, add the rice and fry for at least 3 minutes.
• Add four cups of water, add crumbled chicken cubes and turmeric powder and cook on a low flame.