Chicken Pulao - Suvir Saran

Puree
Onion - 1
Garlic - 4 cloves
Ginger - 2 1/2 inch
Green chili - 1

Heat oil in a large oven proof casserole. Add the pureed onion mixture and cook, stirring until it turns tan (15 min). As the onion starts to stick, add water and scrape the brown bits.

Add
Coriander powder - 1tbsp
Turmeric - 1 tsp
Black Pepper - 3/4 tsp
Cayenne Pepper - 1/2 tsp
Garam Masala - 1/2 tsp

and cook, stirring 1 min. Then add

yogurt - 3 tbsp and cook, stirring, until the liquid evaporates and oil begins to seperate out of the mixture. Repeat this process, untill all the

yogurt ( 1 cup) has been used up.

Add the
chicken - 3 lbs, skinless, chicken breasts, cut into thirds.

Stir, until chicken turns opaque. About 3 min. Add 1/2 cup water, turn the heat down and simmer 5 min.

Add
Rice - 2 cups
Salt
Remaining Water - 3 cups
Lime Juice - 1

and stir gently to combine all the ingredients without breaking the rice. Bring to a boil, turn the heat down to medium, then cover and simmer vigourously for 5 min.

Preheat oven to 350 F

Cover the casserole tightly with aluminium foil, and then the lid, if there is one. Bake 20 min. Remove from the oven, and let stand for 10 min.