Chicken / Mutton White Pulao

To make spice stock…. roughly grind together 1 tbsp saunf , half tbsp zeera and 2 tbsp whole dhanya . In a vessel heat 5 cups of water and add the ground spices . Let boil for 5 min till the water changes colour . Strain and keep aside.
In a vessel heat oil add whole garam masala , few curry leaves and 2 sliced onions . Fry till slight golden and add 1 roughly chopped tomato , saute and add 2 tbsp garlic paste , 1 tbsp ginger paste (use 1.5 each if making mutton ) and 1 tbsp green chilli paste , salt to taste and saute .Add 250 gm dahi and saute more . Add 750 gm chicken and potatoes and saute little then add the spice stock . Bring to a boil and add 2 cups of washed and soaked basmati rice . Cover and cook on medium heat till water is dry . Cook on very low heat for 10 min (put on dum) lastly add lots of chopped coriander and mint and give a nice mix. Serve hot with dahi kachumbar or imli kachumbar.