Step-by-Step Recipe:

1. Preparing the Chicken:

• Marinate the chicken pieces with 1/2 teaspoon salt, 1 teaspoon red chili powder, and 1/2 teaspoon turmeric powder.
• Set aside for 15 minutes while you prepare the rest of the ingredients.

2. Cooking the Rice:

• Wash the white parboiled rice under running water until the water runs clear.
• Soak for 30 minutes, then drain the water and keep aside.

3. Sautéing the Onions and Spices:

• Heat 4 tablespoons of ghee or oil in a heavy-bottomed pan.
• Add the bay leaves, cinnamon stick, green cardamoms, cloves, and cumin seeds.
• Sauté until the spices crackle and release their aroma.
• Add the sliced onions and cook until they turn golden brown. This step is crucial as it adds depth to the flavor.

4. Cooking the Chicken:

• Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
• Add the marinated chicken and cook on medium heat until the chicken is lightly browned.
• Add chopped tomatoes and slit green chilies, and sauté until the tomatoes turn soft and mushy.

5. Mixing in Yogurt and Spices:

• Add 1/2 cup yogurt and stir well to coat the chicken pieces evenly.
• Season with salt and 1 teaspoon garam masala powder.
• Cover the pan and let the chicken cook for 10 minutes on medium-low heat until it is almost cooked through.

6. Adding the Rice:

• Add the drained parboiled rice to the pan and gently mix with the chicken and spices.
• Pour in 4 cups of water and give it a gentle stir.
• Bring it to a boil, then reduce the heat to low, cover the pan with a tight lid, and let it simmer for 15-20 minutes until the rice is fully cooked and water is absorbed.

7. Finishing and Garnishing:

• Once the rice is cooked, sprinkle chopped fresh coriander and mint leaves on top.
• Add some crispy fried onions for extra flavor and texture.

8. Serving:

• Serve the Chicken Pulao hot with a side of raita, salad, or a simple curry.