Chiria Matar Pulao

Wash rice thoroughly, drain water, and keep

Beat yoghurt into a smooth homogenous paste.

Heat oil in a kadhai. Fry the sliced onions for 4-5 minutes until they turn deep brown. Remove and set aside.

To the same oil, and add whole garam masala ( black cardamom

+ finely sliced ginger + cilantro shoots. Fry for a Add chicken and fry on medium heat for 5 mins.

Add yoghurt, mix well, and fry for 2 mins on medium heat. When oil begins to separate, add 1/2 cup water, cover and cook chicken for 10 mins on medium low heat.

Remove chicken from heat, cool, and using a strainer separate the chicken pieces while collecting the chicken stock.

Before moving to the next step make the pulao broth. Measure the amount of chicken stock collected. To it add 1/4 cup milk + water to make a total volume of 3 cups.

Heat ghee in a deep bottom vessel or handi and add black cardamom. Fry for a minute and add grated ginger + garlic.

Make sure ghee is not overheated or else the masala will be charred.

Fry on medium heat for 1-2 mins while stirring continuosly.

Add rice and fry for 3 mins on medium low heat. Then add the peas and chicken and fry for another minute.

Add 3 cups of pulao broth (Step 5) + salt.

Once the broth starts boiling, turn heat to low, cover, and cook for 17 minutes. Then turn off heat and leave the cooking vessel covered for another 5 mins on the cooking stove.

Remove from heat and mix in the fried onions