Original name: Murghi Ka Saalan

Origin: Pakistan

1 kg chicken in pieces
1 big onion finely chopped
4 big spoons of yogurt
2 small spoons of coriander powder
½ small spoon of turmeric powder
½ small spoon of peperoncino
5 garlic cloves minced
1 big spoon of ginger minced
¾ glass of olive oil
6 medium size tomatoes peeled off and cut in small cubes
2 fresh green peperoncino chopped finely
1 small spoon of garam mashala
4 green cardamom seeds,
1 small stick cinnamon
20 black pepper seeds
12 cloves
½ small spoon of cumin seeds
¼ bunch of parsley chopped, to put on top (garnish)
salt (adjust to taste)

Take chick peas, drain and put aside. In a pan, heat the oil and add the onions. Sauté till it starts to turn brown. Add the ginger, garlic, cumin seeds, black pepper seeds, cloves, cardamom, cinnamon and salt along with 1 glass of water. Mix well and allow the water to dry. Add the chick peas and presoaked rice. Add water so that it reaches about a 1½ cm above the level of the rice. Cover and once the water starts boiling, lower down the heat and cook till water dries and the rice and chick peas are tender (the pot should be always covered). Reduce heat to the minimum, cook in their own steam for another 5 minutes and remove.