Chicken Capsicum Rice ( Chicken Pulao)

• 2 cups basmati rice- washed and soaked for 30 minutes
• 250 -300 grams chicken – cut into small pieces
• 1 ½ tsp cumin seeds
• 10-12 garlic flakes – finely chopped
• 2-3 green chillies chopped
• 2 medium onions – roughly chopped
• 2 medium capsicums – cut into small pieces
• ¾ cup green peas
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp pepper powder
• ½ garam masala powder
• ½ cup coriander leaves – finely chopped
• Salt as per taste
• 5 tbsp oil

For marinating the chicken

• 1 tbsp ginger garlic paste
• ½ cup beaten curd
• 1 tsp chicken masala powder
• 1 tsp pepper powder
• Juice of 1 lemon
• Salt as per taste
• 1 ½ tbsp corn flour

For rice

• 2 cardamoms
• 1 inch piece cinnamon
• 4-5 pepper corns
• 3 cloves
• Salt as per taste
• 1 tbsp oil

• Mix all ingredients for marinate and marinate chicken for 3-4 hours.
• In a deep bottomed pan heat oil, fry chicken pieces till almost done. Remove and keep aside. In the same oil, add cumin seeds and garlic, fry it a little. Add onions, sauté till it turn translucent, add chopped chillies, capsicum and peas. Add all spices and stir it well.
• Now mix fried chicken and coriander leaves, cook it covered for 2-3 minutes.
• Boil water in a large pan and add cardamoms, cinnamon, cloves, pepper corns, lemon juice, salt and oil. Boil rice in it till its 3/4^th done. Strain.
• Now carefully mix rice with prepared chicken. Take care not to break the grains. Cook it covered on the slowest flame for 10 minutes.
• Serve hot.