Chicken Pulao

 

Ingredients

▢ 1500 g Chicken (Curry Cut)

▢ 2 cup Yogurt

▢ 4 tbsp Ginger Garlic Paste

▢ 6 tsp Kashmiri Red Chilli Powder

▢ 4 tsp Turmeric Powder

▢ 2 tsp Garam Masala Powder

▢ 2 tsp Salt

▢ 4 tbsp Mint (Chopped)

▢ 4 tbsp Coriander (Chopped)

▢ 6 tbsp Ghee

▢ 6-8 Cloves

▢ 4 inch Cinnamon Stick

▢ 4 Black Cardamom

▢ 2 cup Onion (Sliced)

▢ 2 tsp Ginger Paste

▢ 6-8 Green Chilli (Slit into half)

▢ 2 cup Tomato (Chopped)

▢ 4 tbsp Lemon Juice

▢ 4 cups Basmati Rice

▢ Salt to taste

Instructions

1. Add chicken, yogurt, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, salt, mint and coriander in a bowl.
2. Leave aside for 30 minutes.
3. Heat ghee in a heavy bottom pan.
4. Once the ghee is hot, add cloves, cinnamon, black cardamom and black peppercorn and fry for a few seconds.
5. Add onion and fry until slightly browned.
6. Add ginger paste and fry for 3-4 minutes.
7. Now add green chilli and tomato and fry for 2-3 minutes.
8. Add the chicken with marinade and cook for 3-4 minutes on hight heat.
9. Simmer the heat and cover the pan. Cook until chicken is 80% done.
10. Remove the lid and cook on high heat until all the water is reduced.
11. Add lemon juice and rice along with 3 cups of water and salt to taste.
12. Cover the pan with a tight lid.
13. Cook the pulao on very low heat for 20-25 minutes.
14. Remove the lid and fluff the pulao with a fork.
15. Drizzle some ghee on top.
16. Garnish with fried onion, fresh coriander and mint and serve hot with raita

Source: Whiskaffair