Royal Kabuli Pulao (Chickpea Pilaff)

Heat up oil in a pan and fry onions till golden brown.

Separate the fried onions and grind them.

Fry chicken pieces in the same oil till light golden and than add grinded onions.

Add 3 cups of water and cook for 10 minutes.

Add cloves, black cardamom, cinnamon sticks, green cardamom and white cumin seeds.

Cook till chicken tenders.

Separate chicken and add chicken stock cubes in the remaining mixture.

Add rice and mix well. Also place chicken pieces at the top.

Cover with lid and let the rice cook. Garnish with dried fruits when ready to serve.

For topping: Heat up 2 tbsp of oil in a pan and fry carrot, almond, pistachios, raisins, green cardamom powder and sugar. Cook for 5 minutes.

Sprinkle this mixture over rice and serve.