Chicken Pulao

Ingredients

Basmati Rice (basmati  Chawal) 2 cups
Chicken small pieces 250 gm
Caraway seeds (shahi jeera) 1 tea spoon
Cloves (laung) 2-3 Pieces
Green cardamom (chhoti elaichi) 2
Cinnamon (dalchini) 1”
Mace (javitri) ½ tea spoon
Black pepper corns (kali mirch) 5-6 pieced
Red chilli powder  (lal mirch) 1 tea spoon
Black pepper (kali mirch) ½ tea spoon
Coriander powder (dhaniya) 1 tea spoon
Garlic (lahsan) crushed 2 table spoons
Ginger ( adrakh) chopped 1 table spoon
Onion (payaj) chopped 1 cup
Coriander leaves (hara dhaniya) chopped 3-4 table spoon
Curd (dahi) ½ cup
Raisins (Kismish) 5-6 Pieces
Cashew nuts ( Kaju) 8-10 Pieces
Salt  (namak) as per taste
Clarified butter (ghee) 3-4 table spoon
Cooking oil 1 table spoon

Method

  • 1. Clean and wash rice properly and soak it in some water for 20 minutes.
  • 2. Deep fry raisins and cashew nuts in oil and keep aside.
  • 3. Take ½ cup of yogurt and add salt, red chilly powder, turmeric powder, coriander powder and black pepper powder. Whisk the yogurt nicely and keep it aside.
  • 4. Heat ghee in a pan, add caraway seeds, cardamom, cinnamon, pepper corns, cloves and mace and cook it for 30 seconds.
  • 5. Then add onion, garlic, ginger and green chilies and cook it till onion becomes brown in colour.
  • 6. Once it is done, add the whisked yogurt mixture and cook it for sometimes or till oil gets separated.
  • 7. Now add the chicken pieces and add some salt at this stage. Cook it for sometimes.
  • 8. Once chicken is cooked add rice and 2 cups of water and let it cook for some times. Rice should be cooked properly at this stage only.
  • 9. Stir it gently to avoid breakage of rice.
  • 10. Once the rice is cooked, mix the fried dry fruits and coriander leaves and serve hot

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