Chicken Pulao (Murgh Pulao) - cooking recipe

Ingredients

10 ounces boneless chicken breasts, cut into chunks
2 teaspoons ginger-garlic paste
1 teaspoon garam masala
2 bay leaves
onion salt, to taste
2 tablespoons sunflower oil
1 1/4 cups basmati rice, washed and drained
3 tablespoons mixed nuts, and
raisins

Preparation

Place chicken, garlic-ginger paste, garam masala, bay leaves and onion salt in a pan with 2 1/2 cups water. Bring to a boil.
Heat the oil and add rice, stir until it changes color.
Pour the chicken and stock mix into the rice.
Cover and cook until the chicken and rice are done, 15 to 20 minutes.
Serve sprinkled with the nuts and raisins.