In a skillet melt butter, fry the chicken fillet pieces until it turns golden.
Add black pepper powder, salt, cumin, green chilies and two glasses of water, cook on low flame.
When the chicken fillet becomes tender turn the flame off.
In a separate skillet heat oil, add potatoes, carrots and peas.
Fry for 3 - 4 minutes then add ½ cup water.
When the vegetables are tender add the boiled rice along with salt and mix well.
Add the cooked chicken pieces along with raisins and chicken stock.
Cover and simmer for 20 minutes.
Classic vegetable pulao is ready to serve.
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