• Wash the chicken and make 2-3 slits on each piece. Marinadethe chicken with salt and ginger garlic paste and keep it over night or for aminimum of 30 minutes if you’re running out of time.
  
• When your’re going to make the pulao, soak the rice in Roomtemperature water before starting all the chopping, arranging, etc. so likethat you get about 20 minutes or so for the rice to soak.

  Note: Soaking the rice for about 20minutes or so helps maximumamount of starch to be released from the rice and helps the rice to becomeflufflier after it’s cooked.
  
• In a Large vessel(I say large because for Pulao, larger thevessel, grainier will the rice be) heat the Ghee and Oil on  medium heat and once the oil turns hot, addthe cloves, pepper corns, cinnamon, bayleaves and cardamom

  Note: As soon as you throw in the dry spices, ensure tocover the vessel as the spices tend to dance to the music and they have somesuper high jump moves(it sputters in hot oil and may spring out of the vessel.To save yourself from the dancers, just place a lid on the vessel. SIMPLE)
  
• In about 2-3 minutes, when the super yum aromatic flavoursof the spices get infused into the oil, add the Chicken, Choris Masala paste, Onions,Tomatoes and Chillies and give it a nice stir and cover the vessel and let itcook for about 15-20 minutes on medium heat.

  Note: Stir it at regular intervals in between but try toavoid being Miss. Impatient Bobby or Mr. Peeking Tom
  
• Wash the rice at least thrice or until the water runs clear

  Note: Do not run the tap at full speed or else the rice maybreak with the pressure

  Do not wash the rice as if you’re trying to attack theenemy. Wash it gently just how you’d play with your lover’s hair maybe! If you’rethe kind who pulls each other’s hair, then avoid this example but get the drift!

   The water has to beclear before the rice goes into the vessel. If the water is still cloudy, itmeans the rice still has starch on and the pulao will be sticky. So, don’tworry! You won’t miss the train! Wash the rice patiently till the water runsclear, even if it takes more than 3 times
  
• Drain off all the water and add the rice into the vessel. Add4 cups of water into the vessel and give it a gentle stir and cover the vessel.Here you can increase the heat a little

  Note: I like to use a silicon spatula here as the ricegrains need to be treated with utmost love & care just like my Husband treatshis Car! Oh no! Not Me….. it’s the Car first.. ALWAYS!

  Also, before the rice goes in, ensure the water iscompletely drained off. Any excess water, even if little extra, might cause thePulao to turn soft and sticky. The ratio for Pulao is always 1:2 (Rice:Water)

  As soon as the water begins to boil, open the vessel gentlyand check for salt at this stage. The rice will still be raw here. The watershould taste a little extra salty from what we usually eat. This is becauseonce the Rice is fully cooked, the flavour and salt gets infused in each ricegrain and it balances the final taste. So ensure the water is salty at thisstage.
  
• Cover the vessel and allow the Pulao to cook until all thewater has fully evaporated

  Once the water is fully evaporated, Turn off the heat and placethe vessel on the kitchen table with the lid kept slightly open for about 10-15minutes(we do not require more heat or else the rice will further cook in it’sown heat and turn soft)
  
• After about 10-15 minutes, using the back of a fork or myfavourite Silicon Spatula(to save the long grains), very gently stir the riceand try to separate it each grain from clumping.

  Enjoy this Hot super delish One pot pulao with some chilledraita or a nice vinaigrette salad! Yummmm!
  

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