Murgh Kabuli Pulao by Zarnak Sidhwa

Ingredients:

• Boneless chicken cubes 1/2 kg
• Boiled chickpeas 100 gm
• Onion 1
• Salt to taste
• Rice 300 gm
• Butter 3 tbsp
• Bay leaves 2
• Black peppercorns 6
• Saffron a pinch
• Chicken stock 1 tbsp
• Carrot 1 small
• Dark raisins few
• Pistachios few
• Almonds few
• Fried onion 1/2 cup
• Black cumin seeds 1 tsp
• Coriander leaves to garnish

Method:

1. Place carrots, almonds, pistachios, raisins, chicken, onions and hot water in a large pot.
2. Boil it for 10-15 minutes. Add salt to taste.
3. Remove chicken, reserving stock and discard cooked onions.
4. Soak saffron in chicken stock.
5. In another pan, add butter, black cumin seeds, black peppercorns and bay leaf, stir for 30 seconds and then add chicken and fried onion
6. Stir for a minute. Add the dry fruit, carrot, and stock water.
7. Cook them till boiling point and then add soaked rice with Kabuli chickpeas, cover lid and let it cook.
8. Check consistency, add saffron water, and cover the lid.
9. Cook for 15 to 20 minutes.
10. Garnish with coriander leaves. Serve hot.