No marination required for this quick pulao that has chicken leg and eggs cooked together in a spicy preparation. A fabulous, quick treat.

CHICKEN EGG PULAO

Ingredients

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

Method

1. Heat ghee in a non-stick wide pan. Add bay leaf, cinnamon stick, cloves, green cardamoms and cumin seeds and sauté till fragrant.
2. Add green chillies and onions, mix and cook till translucent.
3. Add ginger-garlic paste and sauté for 1-2 minutes.
4. Add the chicken and sauté on high heat for 2-3 minutes. Add salt and continue to sauté for 3-4 minutes.
5. Add the eggs and mix well. Add the chicken masala and mix. Cook for 1 minute.
6. Add the rice and gently mix. Add 3½ cups hot water, mix, cover and cook on medium heat for 12-15 minutes. Switch the heat off, allow the chicken egg pulao to rest for 10-15 minutes.
7. Transfer the pulao in a serving bowl, garnish with coriander leaves and serve hot with raita.

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