Meanwhile in another wok add oil and onion slices, sauté the onion till colour changes. We don’t want onions to become brown. Keeping a balance in colour is important for the Pulao.

Next, add the chopped ginger garlic and chicken pieces from the stock that was being cooked for atleast 15 minutes.

Add the chooped tomatoes, carrots and spices, mix well.

Now add stock and green chillies and then add the soaked and washed rice into it. Cook on medium flame.

When the water evaporates and bubbles start to appear, turn the flame to the lowest and cover the wok. Cook for 7-8 minutes.

Turn off the flame, mix well and served hot with salad and raita.