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Chicken Pulao

  • 4servings
  • 40minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B12, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 gram basmati rice (approx 2 1/2 cup)

  2. 1 cup rice

  3. 1 kg chicken

  4. 2 (medium size) onion (finely sliced)

  5. Ginger-garlic paste: 1 tsp

  6. Green chili paste: 2tbsp

  7. 1 tsp red chilli powder

  8. 1 tsp cumin powder

  9. 2 tsp coriander powder

  10. 3 (to 4 pods of green) cardamom

  11. 2 sticks of cinnamon

  12. 2 bay leaves

  13. 1 mace

  14. (Few) black pepper (corns)

  15. 15(to 20) raisins

  16. cashew nuts

  17. (Few) almond (flakes)

  18. Sugar: 1/2 tsp

  19. 2 (medium size) potato, (cut into chunks)

  20. 1 cup yoghurt

  21. 2 Tbsp (desi) ghee

  22. 4 (to 5 silted) green chilies

  23. Cooking oil

  24. Salt

  25. water

Instructions Jump to Ingredients ↑

  1. Wash rice and soak in water for 20-30 minutes.

  2. Wash the chicken thoroughly and drain excess water. Marinate the chicken pieces with salt.

  3. In a wok, heat 1 tbsp oil and fry cashew nuts, almonds and raisins. Keep it aside.

  4. In the same wok, heat ghee/ clarified butter.

  5. Temper the oil with green cardamom, cinnamon, mace, pepper corns and bay leaves.

  6. Fry onions till soft and slightly golden brown. Also add salt.

  7. Add ginger-garlic and green chilli paste.

  8. When raw smell of ginger-garlic totally went-off, add cumin, coriander and red chilli powder.

  9. Whisk the yogurt and pour it in the wok. Cook for 2-3 minutes once fat is floating up.

  10. Add the chicken pieces and potato and cook for 10 minutes on high flame. Chicken should be cooked till 50% done.

  11. Add 6 cups of water. Check for salt if required.

  12. When water starts bubbling, add rice, sugar, slited green chilies and some of fried nuts and raisins. Give a gentle stir. Allow to cook on low flame for 20 minutes and Cover the lid.

  13. Serve with remaining nuts and raisins.

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