KASHMIRI CHICKEN PULAO

An aromatic chicken pulao bursting with rich flavors of whole spices, Kashmiri chilies and desi ghee.




 INGREDIENTS:-

Basmati Rice-2 cups
Yogurt-1 cup
Sliced onion-2
Grated ginger-1 tbsp
Grated garlic-5-6 cloves
Chopped green chilies-5
Coriander powder-1 tsp
Turmeric powder-1 tsp
Kashmiri red chili powder-1 tsp
Black pepper powder-1 tsp
Cumin Seeds-2 tsp
Green cardamom-5-6 pods
Star anise-1
Cinnamon-1"
Cloves-5
Raisins-1 tbsp
Ghee-4 tbsp
Water-2 & 1/2 cups
Sugar-2 pinch
Salt to taste

FOR MARINADE:

Chicken-1 lb
Coriander powder-1 tsp
Turmeric powder-1 tsp
Red chili powder-1 tsp
Garam masala powder-1 tsp
Chicken masala powder-1 tsp
Lemon juice-1 tsp
Salt-1 tsp


METHOD:-

1-Wash and soak basmati rice in water for about 30 minutes.
2-Add red chili powder,turmeric powder,coriander powder,black pepper powder and salt to the yogurt and whisk well,keep it aside.
3-Marinate chicken with ingredients of marinate and refrigerate it for about 1 hour.
4-In a wide pan heat ghee,add cumin seeds,cinnamon,cardamom,cloves and star anise.
5-let them crackle,add rest onions and saute till light golden brown.
6-Then add grated ginger and garlic and saute for a minute.Add chopped green chilies and raisins and mix well.
7-Add the whisked yogurt mixture and cook for 2 minutes or until you saw fat floating up.
8-Then add marinade chicken,sugar and salt to taste,cook for 6-7 minutes on high flame.
9-Add 2.5 cups of water,cover the pan and leave it to boil for 12-15 minutes.Use enough of water because the rice will be cooked in this.
10-When the chicken is cooked,add the rice to the chicken,give it a gentle stir so the rice does not break.
11-Cook on very low heat in a covered wide pan.Adjust the salt and add some water if required.cook on low heat for about 30-35 minutes.
12-After 35 minutes remove from the heat and serve hot with chicken curry or raita.



Comments

Popular posts from this blog

NADIA RASA DIYA CHINGUDI TARKARI(SHRIMP CURRY WITH COCONUT MILK)

MAHAPRASAD(CHHAPAN BHOG)

ALOO-MATAR CHAAT