Ingredients 

• 1 chicken raw or boiled mutton 3/4 kgs
• 3 medium size fresh tomatoes -chopped
• 1 big onion -chopped
• 2 tblsp cumin seeds - roasted slightly and grinded
• 1 tblsp cinamon -pwder 
• Salt
• Crushed garlic and ginger paste
• 7 tblsp oil
• 3 tblsp ghee
• 2 mugs basmati rice
• Few whole pepper-corns, 2 cardamom pods and 3 bay leaves
• 4 mugs water
• 6 small potatoes - cut into halves

• Heat oil/ghee. 
• Fry the onions slightly then add few whole pepper-corns, 2 cardamom pods and 3 bay leaves cover. 
• When the onions are slightly brown add the fresh tomatoes and the cumin/cinamon pwdr. Fry till oil comes up then add the raw chicken and potatoes when chicken is half done or till it's soup has dried out measure in 4 mugs of water. 
• When the water starts boiling add the rice and salt. 
• When the rice is done, or if still half done and the water has dried out, pour little bit of some more water in a sprinkling method and cover the pulao. When rice is done then place it into the oven for 30 minutes at 150 C.