In a bowl add egg, garlic paste, red chili flakes, red chili powder, turmeric powder, salt, garam masala powder, tamarind pulp, oil and mix it well. Add chicken and mix it again. Marinate for 2-3 hours.

In a wok heat oil and add marinated chicken pieces, fry them for 3-4 mins or until golden brown in color.

Now place them in a steamer and steam them over low flame for 20-25 mins. Remove from the steamer and set aside. Your Chicken Steam Roast is ready.

In a pot heat water and bring it to a boil. Add chicken, split chickpeas, red chili powder, red chili flakes, coriander powder, garam masala powder, salt, turmeric powder, garlic, bay leaves, black peppercorns, black cardamom, coriander seeds, cumin seeds and cover and cook until chicken and daal are done and water has been evaporated.

Transfer the mixture to a chopper and add egg. Chop it well. Now make small kabab shapes from the prepared mixture. Note: Can be frozen for up to 1 month

Now dip the prepared kabab in beaten egg and fry each side until golden in color. Your Shami Kabab are ready. Set aside.

In a pot heat water and bring it to a boil. Add chicken, onion, garlic, fennel seeds, coriander seeds, star anise, cumin seeds, black peppercorns, bay leaf, salt and mix it well.

Cover and cook for 10-15 mins. Remove the chicken from the stock and reserve the stock for later use. Set aside. Your Chicken Stock is ready.

In a pot heat oil and add onion. Cook until translucent, now add cumin seeds and cook for a min. add garlic paste and cook for a few seconds. Add green chilies, yogurt, and cook for a min. Now add red chili powder, garam masala powder, salt and cook until onion turns brown.

Now add prepared chicken stock and bring it to a boil. Add soaked rice and cook until 80% water has been absorbed over medium-high flame. Now cover and steam over low flame for 10-15 mins.

Your Pulao is ready. Serve it with Chicken steam roast and Shami Kabab.