Step-by-Step Instructions

1. 1.Heat Oil and Fry Chicken

   Pour 1/2 cup of cooking oil into a large pot and heat it. Add the chicken pieces along with the ginger-garlic paste. Fry the chicken until it turns light brown, ensuring all sides are seared.

2. 2.Remove Chicken and Fry Onions

   Once the chicken is lightly browned, remove it from the pot and set aside. In the same oil, add the sliced onions and fry them until they turn golden brown.

3. 3.Add Chicken, Spices, and Water

   Return the fried chicken to the pot with the golden-brown onions. Add the yogurt, bay leaves, black peppercorns, whole cumin seeds, star anise, cloves, green cardamom, black cardamom, fennel seeds, crushed red chili, and green chilies. Stir well. Pour in 4 cups of water and bring the mixture to a rolling boil.

4. 4.Add Rice and Cook

   Once the water is boiling, add the soaked Basmati rice to the pot. Stir gently to combine the rice with the chicken and spices. Ensure the rice is evenly distributed.

5. 5.Sprinkle Garam Masala and Dum Cook

   Sprinkle Garam Masala powder over the rice. Cover the pot with a lid, preferably sealed with a cloth or foil to trap the steam (dum). Cook on very low heat for 15-20 minutes until the rice is fully cooked and fluffy.

6. 6.Serve Chicken Pulao

   After 15-20 minutes, carefully remove the lid. Gently fluff the chicken pulao with a spatula. Serve hot in a serving dish.