Chicken Pulao Made Easy | Chicken Pulao Easy Recipe | Chicken Pulao Rice
Preparation time: 30 – 40 mins
Cooking time: 40 mins
Ingredients :
– Chicken with bones- 750 gms
– Basmati Rice – 500 gms
Whole Garam Masala:
– Green cardamom – 6
– Cloves – 8
– Cinnamon, 1” pieces- 2
– Black Cardamom – 2
– Shahjeera- 1 tsp
– Bay leaf – 2
Paste made with:
– Ginger- 1” piece
– Garlic- 8 cloves
– Green chillies – 4
– Onions, finely sliced – 5 medium
– Mint leaves, whole- 1/2 cup
– Mint leaves chopped- 1 cup
– Coriander leaves, chopped – 1 cup
– Green chilies, slit- 2
– Juice of half a lemon or 2 tsp
– Curd- 5 tbsp
– Coriander powder- 3 tsp
– Fennel powder- 1 tsp
– Garam Masala powder- 1 tsp
– Kewra water – 1/2 tsp
– Oil – 4 tbsp
– Ghee- 2 tsp
– Salt to taste
– Fried cashew nuts – a handful
Preparation :
– Fry the sliced onions in 1 cup oil till golden (Birista).
– Make a paste of the Ginger, Garlic & Green chillies indicated above in a grinder.
– Roast the fennel seeds & make a powder.
– Add salt & juice of half a lemon to the chicken pieces. Set aside for 30 mins.
– Wash & soak the basmati rice in a bowl for around 30 mins
– Chop both the mint & coriander leaves. Slit the green chillies.
Process:
– Take a flat bottom cooking pot & heat 4 tbsp oil with a teaspoon of ghee.
– Once hot, add the whole Garam Masala.
– Allow it to splutter and then add the ground paste made earlier.
– Fry for 2 mins & then add the chicken .
– Fry the chicken in medium to high heat for around 5 mins till the chicken is lightly browned.
– Add the Coriander & Fennel powder, mix well & fry for 2 mins. Make sure the masala is nicely coated on the chicken pieces.
– Add 1/2 cup whole mint leaves, mix & fry for one minute.
– Lower the flame to minimum & add the beaten curd. Mix well & fry till it leaves oil.
– Add 1/2 tsp Kewra water, mix & cook covered.
– Cook in low flame for around 5 mins till the masalas have combined well & it leaves oil.
– For 500 gms basmati rice add 900 ml water to the pan.
Now add the following
– Chopped coriander leaves
– Chopped mint leaves
– Slit green chilies- 2
– Garam Masala powder- 1 tsp
– Salt to taste – 2 tsp
– Mix well. Cover & cook in high flame till the water comes to a boil.
– Add the rice, mix well, cover & cook on medium flame for around 8 mins.
– When most of the water is dried, turn it once gently, add half of the fried onions & turn again.
– Cover & cook for another 5 mins on low flame
– Add the rest of the fried onions & fried cashew nuts.
– Add 1 tsp ghee.
– Cover & simmer for around 2 mins.
– Enjoy with raita .
Music: https://www.bensound.com/royalty-free-music
Credit: YouTube
