Chicken Pulao recipe,video recipe,how to make Chicken Pulao recipe

Chicken Pulao


Author Vahchef Servings 0 persons
Published September 21, 2007 Cooking Time (mins)
Main Ingredient Chicken Preparation Time mins

Description
How to makeChicken Pulao ?How to cookChicken Pulao ?Learn the recipeChicken Pulao by vahchef.For all recipes visit vahrehvah.com

Ingredients of Chicken Pulao

Ingredient Name Quantity Unit
Tomatoes  2 Cup
Turmeric Powder (Pisi Haldi)  1/2 Teaspoons
Red Chilli Powder (Pisi Lal Mirch)  1 Teaspoons
Green Chillies (Hari Mirch)  3 Numbers
Cinnamon Sticks (Dal Cheeni)  3 Numbers
Longs)  1 Teaspoons
Whole Cumin Seeds (Saabut Sufaid Zeera)  1 Teaspoons
Small Cardamoms (Choti Ilaichi)  8 Numbers
Onion (chopped)  1 Large
Ginger Paste (Pisi Adrak)  1 Teaspoons
Garlic Paste (Pisa Lehsan)  1 Teaspoons
Plain Yogurt  2 Cup
Chicken  2000 Grams
Fresh Mint Leaves (Podina)  1 Cup
Fresh Coriander/Cilantro Leaves (Hara Dhania)  1/2 Teaspoons
Long Grain Rice or Basmati Rice  2 Cup
Clarified Butter (Ghee) or Cooking Oil  2 Cup
Hot Water  2 Cup


Directions

1) Heat oil in a heavy and large pot. when the oil is hot add onions and whole spices. Stir fry for a few minutes, add ginger and garlic paste. Reduce heat and add powdered spices, taking care not to burn.

2) Add chopped tomatoes or tomato puree. When well mixed add yogurt and stir well.

3) Add chicken pieces and the mint leaves and stir well so the yogurt masala coats the chicken well. Cook for 30 to 40 minutes on medium heat till the chicken is cooked. (test by piercing a skewer on the chicken meat, if juices run clear, then the chicken is cooked.)

4) Now spoon about 2 tablespoons of fat/oil from the cooked chicken mixture into another pot.

5) Add 2 cups of the rice and salt to taste. Stir until the oil is coated around the grains of rice.

6) Add half the chopped coriander leaves and one cup of gravy from the chicken mixture and two cups of hot water. Cook on slow heat with the lid on until the rice is cooked. Add a little hot water if the rice is not yet cooked.

7) To serve, place the rice in a large tray or platter. Spoon the chicken mixture on top. Sprinkle with the remaining coriander leaves, Fried nuts (cashew or almonds) and sultanas may be added.

About Recipe
How to make Chicken Pulao
(89 ratings)
0 reviews so far
prep time
mins
Cook time
mins
Total time
0 mins
Chicken Pulao
Restaurant Style Chicken Pulao
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : September 21, 2007
Ingredients used in Chicken Pulao
→ Tomatoes 2 Cup.
→ Turmeric Powder (Pisi Haldi) 1/2 Teaspoons.
→ Red Chilli Powder (Pisi Lal Mirch) 1 Teaspoons.
→ Green Chillies (Hari Mirch) 3 Numbers.
→ Cinnamon Sticks (Dal Cheeni) 3 Numbers.
→ Longs) 1 Teaspoons.
→ Whole Cumin Seeds (Saabut Sufaid Zeera) 1 Teaspoons.
→ Small Cardamoms (Choti Ilaichi) 8 Numbers.
→ Onion (chopped) 1 Large.
→ Ginger Paste (Pisi Adrak) 1 Teaspoons.
→ Garlic Paste (Pisa Lehsan) 1 Teaspoons.
→ Plain Yogurt 2 Cup.
→ Chicken 2000 Grams.
→ Fresh Mint Leaves (Podina) 1 Cup.
→ Fresh Coriander/Cilantro Leaves (Hara Dhania) 1/2 Teaspoons.
→ Long Grain Rice or Basmati Rice 2 Cup.
→ Clarified Butter (Ghee) or Cooking Oil 2 Cup.
→ Hot Water 2 Cup.
How to make the recipe:

1) Heat oil in a heavy and large pot. when the oil is hot add onions and whole spices. Stir fry for a few minutes, add ginger and garlic paste. Reduce heat and add powdered spices, taking care not to burn.

2) Add chopped tomatoes or tomato puree. When well mixed add yogurt and stir well.

3) Add chicken pieces and the mint leaves and stir well so the yogurt masala coats the chicken well. Cook for 30 to 40 minutes on medium heat till the chicken is cooked. (test by piercing a skewer on the chicken meat, if juices run clear, then the chicken is cooked.)

4) Now spoon about 2 tablespoons of fat/oil from the cooked chicken mixture into another pot.

5) Add 2 cups of the rice and salt to taste. Stir until the oil is coated around the grains of rice.

6) Add half the chopped coriander leaves and one cup of gravy from the chicken mixture and two cups of hot water. Cook on slow heat with the lid on until the rice is cooked. Add a little hot water if the rice is not yet cooked.

7) To serve, place the rice in a large tray or platter. Spoon the chicken mixture on top. Sprinkle with the remaining coriander leaves, Fried nuts (cashew or almonds) and sultanas may be added.

Recipe Tips by vahchef for Chicken Pulao


Comments on “Chicken Pulao

Leave a Comment

You need to login to continue, click here