• First and foremost, in a bowl wash rice and drain. Repeat this a couple of times until the water starts to turn clearer.

  Then soak it in clean water for minimum 45 mins or more until it’s time to cook the rice.

Preparing Chicken and Vegetable Stock

• In a cooking pot, add all the ingredients mentioned in “Chicken and Vegetable Stock”
• Cover and cook it on medium heat for around 20 mins until the chicken and vegetables are tender. A little less than completely cooked as we will be cooking it again with rice.
• Using a sieve, drain the stock into a bowl thus separating the chicken and vegetables from the stock. Discard only the garlic bulb and whole onion.

  Set both aside.

Rice Pilaf

• In a bigger and wider cooking pot on medium heat, add the oil.
  ¼ cup Oil
• Once it’s hot add in the cloves, cinnamon and Whole black peppercorns
  3 Cloves, 2 inch Cinnamon stick, 8 Black peppercorn
• Once the whole spices splutter and release an aroma add in the thinly chopped onions.
  2 medium Onions
• Fry them until they are brown stirring occasionally.
• Then add the ginger garlic paste and fry it for around 2 mins until the raw smell goes away
  1 tbsp Ginger Garlic paste
• Now add in the finely chopped tomatoes and cook on medium flame for 5 mins until the tomato water dries out.
  2 medium Tomatoes
• Now on medium low heat, add in all the masala powders and green chilli and cook for around 5 mins.
  1 tsp Coriander powder, ¾ tsp Cumin powder, 1 tsp Red Chilli powder, 2 Green Chillies
• Add in the cooked chicken and vegetables that you had set aside. Stir it well for around 3 mins until well combined.
• Discard the water in which you had soaked the rice and then add the rice to the cooking pot. Sauté for 2 mins
• Turn the flame to medium high heat, add in the hot stock around 6 cups if it’s lesser then no problem add the remaining as normal water (make sure the stock it hot enough. If not re heat it in the microwave or on the gas stove before adding it to the cooking pot).

  To make long grain rice always consider the water to rice ratio as 2:1 (2 cups water for 1 cup rice)
• Add ½ tsp of freshly squeezed lemon juice.
• Conitnue to cook on medium high heat until just about little water remains. Then reduce the flame to low heat, cover and cook with lid for 5 mins or until the rice is done.
• If the rice is still a bit undercooked then you can sprinkle a little water and continue to cover and cook it for another 5 mins.
• Finally garnish with freshly chopped coriander leaves and serve

Arabic Tomato Chutney

• In a mixer grinder coarsely grind tomatoes, onion, green chili, garlic, coriander leaves. Do not make it a fine paste.
• Remove in a bowl and mix in lime juice and salt
• Serve it cold or at room temperature as a side for rice pilaf or pulao