One-Pot Chicken Pulao Recipe



Serving Size: 4

Ingredients:


Marinate

1 Kg Chicken

1 Tsp Salt

½ Tsp Red Chili

5 Tbsp Plain Yogurt



Cooking

¼ Cup Cooking Oil

2 Tbsp Clarified Butter

4 Pcs Bay Leaves

6 Pcs Cardamom

3 Pcs Cinnamon Sticks

½ Tsp Peppercorn

8 Pcs Cloves

1 Tsp Caraway Seeds

4 Pcs Small Onions

4 Pcs Garlic Cloves

1 ½ Tsp Ginger Paste

1 Tsp Red Chili

1 Tsp Ground Coriander

1 Tsp Garam Masala

½ Tsp Nutmeg

¼ Tsp Mace

10-12 Pcs Raisin

3 Pcs Prunes

½ Cup Fried Onion

5 Cup Hot Water

1 Cup Milk

3 Cup Basmati Rice

3-4 Pcs Green Chili

1 Tsp Salt


Garnish

10 Pcs Cashews

1 Tsp Ghee

1 Tsp Kewra Water

2 Tbsp Fried Onion

1 Tbsp Fresh Coriander

1 Pc Lime or Lemon






Instructions:

. Marinate the chicken with salt, red chili, and plain yogurt then set aside

. Wash and rinse rice and soak for 15 to 20 minutes

. In a large pot, add oil, clarified butter and begin tempering the bay leaves, cardamom, cinnamon sticks, peppercorn, cloves, and caraway seeds while stirring gently

. Toss in the sliced onions and sauté until light brown then quickly add a small splash of water to stop further browning of spices and the onion

. Add the garlic paste, ginger paste, red chili, ground coriander and give it a quick stir

. Add the marinated chicken and stir fry for 10 minutes

. Sprinkle garam masala, mace and grate fresh nutmeg and stir fry for another 10 minutes

. Add raisin, prunes, fried onions and give it a gentle mix before adding the hot water, milk and rice

. Evenly distribute the rice, add whole green chilis, salt and cook for 5 minutes on medium to high heat until majority of the water has evaporated

. Cook for another 15 minutes with a lid on in low heat

. Remove lid, garnish with cashews, liquid clarified butter, kewra water, and fried onion

. Serve hot with a slice of lime or lemon on the side

. Enjoy!

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