Friday, 24 May 2013
It’s the Indian rice and chicken dish. It’s very popular and easy to make than biryani. The only thing different between biryani and pulao is that in biryani the vegetables and rice are cooked separate and added together, while in pulao everything is cooked together.
Recipe for Chicken Pulao
Ingredients
(1) Basmati rice - 2 cups
(2) Chicken (with bones) - 600 grams
(3) Onions - 2 medium sized
(4) Tomatoes - 3 medium sized
(5) Ginger paste - 2 big spoons
(6) Garlic paste - 2 big spoons
(7) Salt to taste
(8) Ghee - 4 big spoon
(9) Jeera (cumin) - 1 table spoon
(10) Lavang (cloves) - 6-7
(11) Dal chini (cinnamon) - 2 pieces of 1 inch each
(12) Green elaichi - 6-8
(13) Tej patta (Indian bay leaf) - 2
(14) Red chilli powder - 1 tablespoon
(15) Chicken Stock - 3 & 1/2 cup
(16) Dahi (curd) - 1/2 cup
Method
(1) Peel and cut the onions into fine pieces. Wash and cut tomatoes into fine pieces. Cut chicken pieces (with bones) in the length of 1 & 1/2 inches.
(2) Add dahi, ginger garlic paste and salt in chicken and keep it for 1 hour to marinate.
(3) Clean and wash the basmati rice. Dip it for 1 hour in water. Remove water and keep rice aside.
(4) Heat ghee in a big vessel, add jeera (cumin). Mix it fast for 10 seconds. Add long (cloves), dal chini (cinnamon) , green elaichi and tej patta (bay leaf). Again mix it fast for 10 seconds.
(5) Add onions and cook it until it gets golden brown. Add chopped tomatoes and cook it in high flame for 3 minutes while keep mixing it. Add red chilli powder.
(6) Add marinated chicken and cook it until it gets half cooked. Add chickenstock and let it boil.
(7) Add rice. Let it boil. Simmer the flame and cook till when the level of water is same to the level of rice.
(8) Put a lid on the vessel and cook it until the rice and chicken look perfectly cooked and soft. After this, open the lid and separate rice to avoid knots of cooked rice. Your Chicken Pulao is ready to serve. Happy cooking!
CGS Tips
You can make chicken pulao even with boneless chicken pieces. Tastes best with raita and kachumbur or moreover it’s uncomplete without them!
(1) Basmati rice - 2 cups
(2) Chicken (with bones) - 600 grams
(3) Onions - 2 medium sized
(4) Tomatoes - 3 medium sized
(5) Ginger paste - 2 big spoons
(6) Garlic paste - 2 big spoons
(7) Salt to taste
(8) Ghee - 4 big spoon
(9) Jeera (cumin) - 1 table spoon
(10) Lavang (cloves) - 6-7
(11) Dal chini (cinnamon) - 2 pieces of 1 inch each
(12) Green elaichi - 6-8
(13) Tej patta (Indian bay leaf) - 2
(14) Red chilli powder - 1 tablespoon
(15) Chicken Stock - 3 & 1/2 cup
(16) Dahi (curd) - 1/2 cup
Method
(1) Peel and cut the onions into fine pieces. Wash and cut tomatoes into fine pieces. Cut chicken pieces (with bones) in the length of 1 & 1/2 inches.
(2) Add dahi, ginger garlic paste and salt in chicken and keep it for 1 hour to marinate.
(3) Clean and wash the basmati rice. Dip it for 1 hour in water. Remove water and keep rice aside.
(4) Heat ghee in a big vessel, add jeera (cumin). Mix it fast for 10 seconds. Add long (cloves), dal chini (cinnamon) , green elaichi and tej patta (bay leaf). Again mix it fast for 10 seconds.
(5) Add onions and cook it until it gets golden brown. Add chopped tomatoes and cook it in high flame for 3 minutes while keep mixing it. Add red chilli powder.
(6) Add marinated chicken and cook it until it gets half cooked. Add chickenstock and let it boil.
(7) Add rice. Let it boil. Simmer the flame and cook till when the level of water is same to the level of rice.
(8) Put a lid on the vessel and cook it until the rice and chicken look perfectly cooked and soft. After this, open the lid and separate rice to avoid knots of cooked rice. Your Chicken Pulao is ready to serve. Happy cooking!
CGS Tips
You can make chicken pulao even with boneless chicken pieces. Tastes best with raita and kachumbur or moreover it’s uncomplete without them!
