Chicken Pulao - cooking recipe

Ingredients

yogurt
2 c. uncooked rice
oil for frying
peppercorns
cinnamon stick
2 garlic cloves
turmeric powder
1 frying chicken (2 to 3 lb.)
whole cloves
cardamon seed
2 medium onions
1-inch ginger root
ground coriander

Preparation

Place about 3 tablespoons of oil into a large frying pan with 5 or 6 whole cloves, 3 or 4 peppercorns, 4 or 5 whole cardamon seed that have been popped open or 1/8 teaspoon ground cardamon, 2 or 3 pieces of whole cinnamon sticks, 3 sliced medium onions, 2 garlic cloves and 1-inch fresh ginger root, cut up finely.
Fry for 2 to 3 minutes to bring out the flavor and add cut up chicken pieces, then fry for another 5 to 6 minutes.
Add 1 teaspoon turmeric powder, 1 teaspoon ground coriander, cleaned and washed rice and enough liquid to make 4 cups.
Put on a tight lid and cook until the rice is almost finished and then add 6 tablespoons yogurt.
Mix thoroughly and continue cooking until the liquid is absorbed and rice is tender.
(Add liquid if necessary.)
Serve on platter; garnish with fried onions (crisp), almonds, raisins and coconut slices.