Chicken Pulao
Chicken pulao is a hearty combination of chicken, stock and rice cooked to perfection. A savory dish served with raita and salad that will make a welcome addition to any dinner table.
Ingredients
-
- Chicken½ kg
- Water½ liter
- Onion, cubed2-3
- Pepper corn½ teaspoon
- Coriander seeds½ teaspoon
- Cloves½ teaspoon
- Whole red chili6-7
-
- Clarified butter½ cup
- Onion, sliced1
- Star Anise2-3
- Cumin seeds1 tablespoon
- Cinnamon stick1
- Cardamom2-3
- Black cardamom1-2
- Ginger garlic paste1 tablespoon
- Green chilies5-6
- Saltto taste
- Green chilies, medium4-5
- Rice, pre-soaked½ kilo
- Food coloring, pinch1-2
- Fresh coriander, choppedfor garnish
- Green chiliesfor garnish
Preparation
- For chicken stock: Add water, chicken, onion, pepper corn, cloves, coriander seeds, and a whole red chili into a pot. Give it a stir and cook on medium flame until the chicken is tender.
- While the stock is boiling, remove the scum with a spoon.
- Heat clarified butter in a medium pot and sauté the onions.
- Add anise seeds, cumin seeds, cinnamon stick, cardamom, black cardamom, cooked chicken and mix well. Save the stock for later.
- Add ginger garlic paste, mix well.
- Add green chilies and stock along with salt to taste. Give it a boil.
- Once boiled on a high flame, add rice to the stock along with medium-sized green chilies. Once ¾ of the water has evaporated, add yellow food coloring, garnish with coriander leaves, cover the lid and steam for about 10-15 minutes.
- Enjoy! Please give us your feedback in the comments below.
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