Rani Pulao

Heat butter and oil then add garlic, black cardamoms, green cardamom, clove, black pepper, bay leaf and cinnamon and sauté for 2 minutes.

Add onion, raisins, cashew nuts, whole cumin and coriander and sauté for 2 more minutes.

Add in carrot, dried apricots and spinach and mix well for 2 minutes.

Add chicken stock and salt and green chilies in it and let it cook.

When the chicken stock starts cooking add rice in it.

When the onion comes on the top add tomatoes and mix well.

Add peas and put it on steam.

After 8 to 10 minutes add pomegranate seeds and mix well and serve it in a dish.