Preparation of Chicken Stock:
In a pan, add chicken with bones (4 Pieces)
Add, fennel seeds, coriander seeds, garlic cloves, and ginger.
Pour 2 cups of Water
Cook for about 45 minutes on low medium heat
Pulao Preparation:
In a pan, add oil and heat it up.
Once the oil is heated then add whole garam masala and let it pop for a few seconds.
Add onion slices and saute until the onion starts changing color.
Now add ginger garlic paste.
Add tomato cubes and mix well.
Now add yogurt and cook on high heat until forms gravy and oil floats on the surface.
Add salt according to the taste of vegetables.
Add green chilies, potatoes and stir on high heat.
Now add carrot and cabbage. Stir on high heat for few seconds.
After that, add capsicum and mix all the vegetables.
Now add chicken stock and mix all the ingredients.
Boil it for 5 minutes on high heat.
Now add soaked rice and mix the rice gently through the spoon.
Add salt for rice and also add ½ teaspoon of black salt.
Cover and initially cook on high heat for about 5 minutes.
After 5 minutes, turn the heat to low for 15 minutes.
After 15 minutes, sprinkle brown onion to make the pulao more aromatic and delicious.
Keep it on dum for about 5 minutes.
Now the pulao is ready to serve!