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Ingredients Jump to Instructions ↓

  1. 400 gm chicken pieces

  2. 1/2tsp ginger paste

  3. 1/2tsp garlic paste

  4. 2 green chili (paste)

  5. 1tsp red chili powder

  6. 2tsp coriander powder

  7. 1/4tsp turmeric powder

  8. 1/2tsp garam masala

  9. 1tsp mint leaves (chopped)

  10. 1tsp coriander leaves (chopped)

  11. 2tbsp tomato paste

  12. 2 potatoes (cut into 4 pieces)

  13. 3 onions (coarsely grinded)

  14. 2 1/2 cup rice (soak in water)

  15. 1 bay leaf

  16. 1 cinnamon

  17. 1 cardamom

  18. 3 cloves

  19. 1tbsp ghee

  20. Pinch of Saffron (soak in water)

  21. 5 almonds

  22. 6 cashew nuts

  23. 10 raisins

  24. 1tbsp food color 2tbsp oil

  25. Salt as per taste

  26. 7 cups water

  27. 2tsp biryani masala

  28. 1tsp garam masala

Instructions Jump to Ingredients ↑

  1. Take the chicken pieces in bowl

  2. Add ginger-garlic-green chili paste, red chili powder, coriander powder, garam masala, turmeric powder, salt, few mint and coriander leaves, tomato paste and potatoes

  3. Mix altogether well and marinate for minimum 1 hour

  4. Hating up 2tbsp of oil in a deep bottom pan

  5. Put the onions when the oil is hot enough

  6. Add salt and mix well

  7. Fry the onions till it become golden brown in color

  8. Now add the marinated chicken

  9. Mix altogether well and cook for 10 minutes on a slow flame

  10. Pour 2 cups of water and mix it and cover the pan

  11. Again leave it to cook on low flame

  12. Now start to make the rice

  13. Heating up ghee in a deep bottom pan

  14. Put bay leaf, cinnamon, cardamom and cloves

  15. Fry for a minute

  16. Add 5 cup of water

  17. Put salt as per taste

  18. Leave it to boil for some time

  19. When the water starts boiling add the rice

  20. Mix it well and leave it to cook

  21. In the other hand the chicken curry is almost cooked

  22. Add biryani powder and mix well

  23. Again cover it and leave it to cook

  24. When the rice is half done remove the pan

  25. Put a tawa on the oven and now put the pan of the rice on the tawa

  26. Add food color and saffron with the rice

  27. Put dry fruits, coriander leaves and mint leaves

  28. Sprinkle garam masala

  29. Now cover the pan and leave it to cook for few more minutes

  30. Now both rice and chicken curry is ready

  31. Serve the shahi chicken pulao hot

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