In 6 cups of boiling water, add 1 kg chicken, 1 tablespoon of salt, and whole spices. Bring to boil, cover, and cook on low heat for 25 minutes or until the meat is tender (goat 45 minutes/ beef 60 minutes).
In 1 cup hot ghee, add Jakhu’s Punjabi Pulao Gravy, stir on high flame for 2 to 3 minutes, then pour into the boiling chicken and stock.
Add 800g rice (washed and soaked for 40 minutes) into the chicken and stock (if stock is less, add some water).
Cover and cook on medium heat for 7 to 8 minutes. When the water starts to dry, simmer on high heat for 3 minutes, then leave on low heat for 7 to 10 minutes, until the rice is tender. Jakhu's tasty Punjabi Pulao is ready.
