Zeera Rice, Chicken & Yogurt Salad

Ingredients for Chicken:
1 whole chicken or cut in four pieces.
1 tbsp Garlic paste.
1 tbsp Ginger paste.
1 tbsp Worcestershire Sauce.
1 tbsp Vinegar White.
2 tbsp Lemon Juice, fresh squeezed.
2-3 tbsp Yogurt.
2 tsp Salt (or as required).
2 tsp Red Chili powder.
1-2 tsp Red Chili flakes.
1 tsp Garam masala.
1 tsp Black pepper.
1 tsp Coriander powder.
1 tsp Cumin powder.
1 tsp Chaat masala.
1/2 tsp Turmeric powder.

Method:
1: Put all the paste and salt on the chicken first, rub on it for sometime.
2: Mix all the rest of the ingredients together, it would make a paste and apply on the chicken and finally fork it for a while.
3: Let it sit in the fridge overnight, 6-8 hours are really good.
4: Steam the chicken in a big sieve placed inside a bigger Wok in which there is water.
5: Usually takes 30 mins, do not let it over cook or it will break while frying.
6: Now take it out and do not throw the water that is left inside the wok, you can use it for the pulao.
7: Deep fry for a minute or two each side or till it is brown.
8: Squeeze fresh lemon and pinch of chaat masala on the fried pieces and serve immediately.

Ingredients for Zeera Pulao:
2 cups Rice. (soaked for 30 mins)
1 medium Onion sliced.
1 tbsp Cumin whole.
1 tsp Black peppercorns.
4-5 pieces of whole Round Red Chilies.
4 cups of yakhni (water left behind, after steaming the chicken)
1/2 - 1 tsp salt or according to your taste.

Method:
1: Fry the onion with all the whole spices to a light golden immediately add the water and let it come to a boil.
2: Add the soaked rice in the boiling water and turn the stove to medium heat.
3: When almost all the water evaporates, put it on very low heat for few minutes before serving.

Yogurt Salad: 1 small sliced Onion, 1 small sliced Tomato, some sliced Cabbage, 1 small Green chili, few Mint leaves and add 4-5 tbsp whipped Yogurt with Salt and Chaat masala