Step-by-Step Instructions

1. 1.Soak Rice

   Pour water over 2 cups of Basmati rice and let it soak for 20-30 minutes.

2. 2.Prepare Yogurt Marinade

   In a bowl, combine 1 cup of yogurt with 1 tsp chilli flakes, salt to taste, 0.5 tsp red chilli powder, 0.5 tsp Kashmiri red chilli powder, 1 tbsp Karhai masala, and 0.5 tsp black pepper powder. Mix well until a smooth paste forms.

3. 3.Sauté Onions

   Heat 1 cup of oil in a large pot. Add 2 sliced onions and sauté until they turn light golden brown.

4. 4.Add Cumin and Ginger Garlic Paste

   Add 1 tsp cumin and 1 tbsp ginger garlic paste to the sautéed onions. Cook for about 1 minute until fragrant.

5. 5.Brown Chicken

   Add 1.5 kg of chicken pieces to the pot. Cook, stirring occasionally, until the chicken changes color and is lightly browned on all sides.

6. 6.Add Yogurt Marinade

   Pour the prepared yogurt marinade over the chicken. Mix thoroughly to coat all the chicken pieces.

7. 7.Add Chopped Green Chillies

   Stir in the chopped green chilies (approximately 2-3). Continue to cook until the oil separates from the masala.

8. 8.Add Tomatoes

   Add 2 chopped tomatoes to the chicken mixture. Mix well and cook until the tomatoes soften and blend into the gravy.

9. 9.Add Aloo Bukhara and Whole Green Chillies

   Incorporate 4-5 pieces of Aloo Bukhara (dried plums) and 4-5 whole green chilies into the pot. Stir gently.

10. 10.Add Soaked Rice

    Carefully add the 2 cups of soaked Basmati rice to the pot, spreading it evenly over the chicken and gravy.

11. 11.Add Water

    Pour 2.5 cups of water over the rice. Ensure the rice is submerged.

12. 12.Cook Pulao

    Cover the pot tightly with a lid and cook on medium-low heat until all the water is absorbed and the rice is fully cooked and fluffy. This usually takes about 15-20 minutes. Once cooked, let it rest for 5-10 minutes before serving.