Indian Cuisine India Kitchen Food Recipe

Chicken Pulao

Chicken Pulao

Preparation time: 1 hour
Serves: 6

Butter — 1/2 cup
Salt to Taste


Set 1
Chicken — 2lbs (medium sized pieces)
Mint Leaves — 8
Yoghurt — 1 cup
Onion — 1 small, crushed or grated.
Ginger Paste — 1 tbsp
Garlic Paste — 1 tbsp
Tumeric — 1/4 tsp
Rose petals — 10

Set 2
Cinnamom — 1 inch stick
Cardamom — 3
Cloves — 4

Set 3
Black Pepper — 5
Aniseed — 1/4 tsp
Saffron — pinch
Nutmeg — small piece
Khus-khus (poppy seeds) — 1 tbsp

Set 4
Basmati Rice — 3 cups
Cinnamon — 1 inch stick
Cardamom — 2
Cream or Milk of 1 Medium Sized Coconut — 2 cups
Water — 3 cups
Cashew Nuts — 10
Bay Leaves — 2
Onion — 1/2 cup finely chopped
Green Chilies — 1 tbsp chopped

Powder Set 2. Mix it with the ingredients of Set 1 and keep aside for 10 minutes. Then cook on high heat for 10 minutes or until the liquid evaporates. Remove from heat and keep aside.

Powder Set 3 and keep aside.

Wash Basmati Rice, drain water and keep aside.

In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns brown. Now add rice and fry for two minutes on medium heat. Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover and cook on high heat until the rice begins bubbling up for the first time. Reduce heat and let cook. Stir periodically and use a good lid to cover skillet so that aroma does not escape.

Tastes good with Perugu Pacchadi.

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