Chicken pulao, Erachi choru with chicken

Initial Preparation:

1. Clean and wash the chicken pieces. Drain the water completely.
2. Wash and soak rice in water for 30 mins. Then transfer the soaked rice to a colander and drain the water completely. Set aside.
3. Marinate the chicken pieces with the items mentioned under 'For marination' and set aside for 30 minutes.

Pulao Preparation:

1. Heat oil in a heavy bottomed biriyani pot. Add in the whole spices and fry for a minute.
2. Add in the finely sliced onion and saute until the onion turns slightly brown in color.
3. Add in the marinated chicken pieces and mix well.
4. Stir frequently for about 7-10 minutes or until the masala starts to brown on high heat. Do not add water.
5. Add in the yogurt and combine well. Cover and cook until the gravy is nicely thickened on low-medium heat. Stir occasionally.
6. Once the curry almost dries up, add in the drained rice into the curry, gently mix and combine well.
7. Now pour in the hot water and bring to a boil on high heat. Once it starts boiling, reduce the heat to the lowest setting. Adjust salt.
8. Cover the biriyani pot with a tight lid and cook for about 20-25 minutes on very low heat. Don't open the lid in between.
9. Then open the pot; You can see all the liquid is absorbed well and the rice is cooked through.
10. Now gently mix the pulao using a long spoon from the bottom of the pot. Keep it uncovered for 7-10 minutes.
11. Garnish with chopped coriander, mint leaves, fried onion and cashews.
12. Serve warm with raita, pappad, pickle on side.