|Basmati rice||2 Cup (32 tbs)|
|Almonds||1 Tablespoon (For Garnish)|
|Raisins||1 Tablespoon (For Garnish)|
|Cardamom seeds||10 (Whole)|
|Cinnamon stick||1 Inch (1 Piece)|
|Cumin seeds||1⁄2 Teaspoon|
|Water||6 Cup (96 tbs)|
|Black pepper powder||To Taste|
|Cooking oil||4 Tablespoon (Adjust Quantity As Needed)|
Take the carrots and onions and saute in the cooking oil.
Add to this the chicken and mix well.
Next, add cardamom seeds, cloves, cinnamon stick, cumin seeds, salt and pepper powder.
The chicken should be half cooked.
Add the tomato puree to the half done chicken and mix.
Cover the pot and cook over a low flame until the chicken is well cooked.
Put the rice in a separate pot and boil it in water.
When cooked, drain the water.
As the final step, cover the rice with the chicken and the spices, cover the pot and coo it over a very low flame for the next 5 mins.
In order to add to the exquisite taste, garnish it with fried almonds and raisins.