Chicken Egg Pulao

Ingredients

• 750 grams boneless chicken leg, cut into 1 inch pieces
• 4 hard-boiled eggs, peeled
• 1½ cups Basmati rice, washed, soaked for 20 minutes and drained
• 2-3 tablespoons ghee 
• 1 bay leaf
• 2 inch cinnamon 
• 5-6 cloves
• 3-4 green cardamoms
• 1 teaspoon cumin seeds
• 2-3 green chillies, slit
• 2 medium onions, sliced
• 1½ tablespoons ginger-garlic paste
• Salt to taste
• 1½ tablespoons chicken masala
• Chopped fresh coriander leaves for garnish
• Mixed vegetable raita of your choice to serve

Method

1. Heat ghee in a wide non-stick pan, add bay leaf, cinnamon, cloves, green cardamoms and cumin seeds, mix and sauté till fragrant.
2. Add green chillies and onions, mix and saute till translucent.
3. Add ginger-garlic paste, mix and sauté for 1-2 minutes. 
4. Add chicken, mix and sauté on high heat for 2-3 minutes. Add salt, mix well and continue to sauté for 3-4 minutes. 
5. Add eggs and mix well. Add chicken masala, mix and saute for 1 minute.
6. Add rice and mix gently. Add 3 cups hot water, mix, cover and cook on medium heat for 12-15 minutes.
7. Switch off the heat, allow chicken egg pulao rest for 10-15 minutes.  
8. Transfer the pulao into a serving bowl, garnish with coriander leaves and serve hot with mixed vegetable raita.