How To Make Charsadda Pulao Mota Chawal Recipe Pakistan Plov Rice Making Pk Street Food

I apologize for the confusion earlier. Charsadda Pulao Mota Chawal is a different variation of Charsadda Pulao that uses long-grain rice cooked in a meat broth. Here's a recipe to make Charsadda Pulao Mota Chawal:
Ingredients:
2 cups Basmati rice
500 grams chicken or mutton, cut into pieces
1 large onion, thinly sliced
2 tomatoes, chopped
4 cloves of garlic, minced
1-inch piece of ginger, grated
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
4-5 green cardamom pods
2-3 black cardamom pods
2 cinnamon sticks
4-5 cloves
1 bay leaf
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
4 tablespoons cooking oil or ghee
Fresh coriander leaves, chopped (for garnish)
Fried onions (for garnish)
Instructions:
Rinse the rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
In a large pot, heat the oil or ghee over medium heat. Add the sliced onions and cook until golden brown. Remove half of the fried onions and set them aside for garnish.
To the remaining onions in the pot, add the minced garlic and grated ginger. Cook for a minute until fragrant.
Add the cumin seeds, coriander seeds, black peppercorns, green cardamom pods, black cardamom pods, cinnamon sticks, cloves, and bay leaf to the pot. Stir and cook for a minute to release the flavors.
Add the chicken or mutton pieces to the pot and cook until they are browned on all sides.
Add the chopped tomatoes, turmeric powder, red chili powder, garam masala, and salt. Stir well to combine the spices with the meat. Cook for a few minutes until the tomatoes are softened.
Add 4 cups of water to the pot and bring it to a boil. Once the water is boiling, add the soaked and drained rice. Give it a gentle stir, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook until the rice is almost done. The grains should still have a slight bite to them.
Once the rice is almost done, carefully strain out the excess water from the pot, leaving just a little bit of the meat broth.
Cover the pot again and let it cook on low heat for another 5-10 minutes, allowing the rice to steam and absorb the flavors of the meat broth.
Once the rice is fully cooked, fluff it gently with a fork. Garnish with the reserved fried onions and chopped coriander leaves.
Cover the pot again and let it sit for a few minutes to allow the flavors to meld together.
Serve the Charsadda Pulao Mota Chawal hot with raita (yogurt sauce) or a side salad.
Enjoy your flavorful Charsadda Pulao Mota Chawal!