Fragrant Cranberries Chicken Pulao With Cashewnuts#Improv

Sometimes there is a leftover of chicken and other stuff, which we need to use, so that, there is no wastage at all. Here is a simple recipe, which is nutritious and made a delicious meal.

Serves 2
Ingredients
1 Medium Carrot - thickly grated
1 Medium Onion - sliced
1 Teaspoon Ginger Garlic Paste
1 Cup Leftover Cooked Chicken
Salt to taste
1 Green Chilly - slit
1 Tablespoons Oil
1 Tablespoon Heaped Ghee
¼ Cup Cashewnuts
¼ Cup Dried Cranberries
1 Tablespoon Chopped Coriander Leaves
10 Mint Leaves
For the Rice
1 Cup Basmati Rice
Salt to taste
Whole Mixed Spices
1 Bay leaf
4 Black Peppercorns
1 Piece Cinnamon
2 Green Cardamoms

Method
For The Rice

Wash and soak rice for 15 20 minutes.
Parboil rice with the whole mixed spices and salt till done. Drain and keep aside to cool. Spread it in a plate so that the grains do not clump up.
To Assemble The Pulao

In a pot / kadai heat ghee and oil. Add sliced onions and fry till light golden brown. Add in the ginger garlic paste and sauté till raw smell goes. Add a cashew nuts and fry till golden. Add in the dried cranberries and fry till they plump up. Add in the slit green chilly, cooked leftover chicken, grated carrot and salt to taste stir well. Add chopped coriander and mint leaves. Add in the cooked rice and lightly give it a mix. Cover with a tight fitting lid and cook on low flame for 10 - 12 minute, till the rice is nicely heated.