Murgh pulao

This pulao is delicious and tasty as biryani!
Ingredients:( four servings)
Chicken-1/2 kg,
Long rice-400 gms or 2 cups plus 2 tbsp,
Onions-2-sliced,
Ginger paste or shredded -1tsp,

Garlic paste-1tsp,
Tomato-1-chopped,
Red chilli pwd-3/4 tsp,
Garam masala pwd-1/2 tsp,
Whole spices-cloves-4,cinnamon-2 sticks,pepper corn-10,big cardamom-2,small cardamom-5,mace-1,star anise-1 and bayleaf-2.
Shah jeera or black cumin seeds-1 tsp,
Ghee-2 tbsp,
Canola oil-2 tbsp,
Water-3 cups,
Salt to taste,
Mint leaves-2 tbsp,
Green coriander leaves-2 tbsp,
Green chilli-4 slit,
Lemon juice-2 tsp or half lemon juice,
Kewra water-1 tsp(optional)

Note:You can have your own ratio of chicken to rice.
I like rice so the ratio is high.
For one kg chicken you can use 1/2 kg rice(6 people)

You can use the same amount of onions, tomato and  whole spices for making with one kg of chicken.
Increase red chilli pwd to 1tsp,ginger garlic paste to 2 tsp each and garam masala to 1 tsp.
Measurment of water will be according to rice.
For making plain rice,the ratio is 1:2
One cup of rice to 2 cups of water.
For pulao or biryani use less as the juice of the other ingredients are included too.
It can be 1/4 cup less to 1 cup less then the whole required amount.
If making in a cooker it will be 1/4 cup of water less and if making in a pot it can be 1/2 cup to 1 cup of water less.

Method:(you can make this pulao in a cooker too to save time)
Wash and soak rice for 1/2 hour.
Wash chicken and keep in a strainer to drain out the excess  water.
Take a cooker and add 3 cups of water( I have used the same measuring cup to measure rice and water ( use the same cup for measuring rice and water). 
Add the whole spices-cloves,cinnamon,small cardamom,big cardamom,cinnamon,mace,star anise,
bay leaf,peppercorns and black cumin seeds.
Add 3/4 tsp of salt.

Add the chicken pieces and close the lid.

Put on high heat and let the chicken cook on high heat.
After one whistle,lower the heat and let it cook for four minutes.
Remove the cooker from gas and let it cool down itsel.( to open the lid).
The chicken should be 90 % cooked.

Put a heavy bottom pan on heat.
Pour 2 tbsp of ghee and 2 tbsp of oil.

As oil and ghee heats up add the sliced onions.

Fry the onion on medium to high heat till they are light brown.

Lower the heat and add ginger garlic paste.

Add 2 to 3 tbsp of water and bhunno the paste for few minutes.

Add the boiled chicken using a slotted spatula to the pan, leaving the stock in the cooker.

Raise the heat and stir fry the chicken for a minute ,then add the stock water.

Stir and as it starts to boil,add the chopped tomato,red chilli pwd,garam masala pwd.

Stir and taste salt.(we have added some salt when the chicken was boiled)
Taste the stock and then add salt.
The stock should have the right amount of salt to make the pulao.

Stir and when the stock starts to boil,then add the soaked rice.

Stir gently.
Sprinkle mint leaves,chopped green leaves, slit green chillies and lemon juice.
Sprinkle kewra water for essence(optional)

Cover  with a lid.

Let it cook on high heat for 2 minutes.

Lower the heat and let it cook for 5 minutes.
(Open the lid and check if rice is done or leave for a minute or two)

Close gas and leave it for 10 minutes with the lid on top.

Open the lid and with a flat spatula mix and toss the pulao.
Serve and enjoy the pulao.
This pulao can be eaten just with salad and raita, no korma required.
If using a cooker,then just one whistle is required on high heat.