Ingredients

• 1.5 cups - Basmati rice
• 1/2 kg - chicken cut into small pieces
• 1.5 inch piece of ginger
• 6-7 flakes - garlic
• 1 - onion, cut into slits
• 3-4 - elaichis/cardamom
• 3 cloves
• 2-3 - bay leaves
• 2-3 - star anise
• Cinnamon
• 3-4 - green chillies
• Garam masala powder
• Red chilli powder
• Turmeric powder
• 2 tsp - curd/yogurt
• Salt to taste.

How to Make Chicken Pulao (Hyderabadi Style)

• Crush ginger and garlic coarsely.
• Marinate the chicken pieces with red chilli powder, garam masala powder, turmeric powder, salt and half the paste of crushed ginger and garlic. Keep it aside.
• Take oil in a pan. When it is hot, add the bay leaf, cloves, cardamom, cinnamon and star anise.
• Then add the green chillies and onions and fry till the onions are transparent.
• Now add the marinated chicken pieces and fry them for some time. Add 2 tsp of curd and cook till the chicken is half cooked.
• Add rice and 2.5 cups of water and a pinch of turmeric powder, the rest of the crushed ginger and garlic paste and salt. Cook till the rice is cooked, stirring a little in between.