Tuesday, July 23, 2013

KASHMIRI CHICKEN PULAO

An aromatic chicken pulao bursting with rich flavors of whole spices, Kashmiri chilies and desi ghee.




 INGREDIENTS:-

Basmati Rice-2 cups
Yogurt-1 cup
Sliced onion-2
Grated ginger-1 tbsp
Grated garlic-5-6 cloves
Chopped green chilies-5
Coriander powder-1 tsp
Turmeric powder-1 tsp
Kashmiri red chili powder-1 tsp
Black pepper powder-1 tsp
Cumin Seeds-2 tsp
Green cardamom-5-6 pods
Star anise-1
Cinnamon-1"
Cloves-5
Raisins-1 tbsp
Ghee-4 tbsp
Water-2 & 1/2 cups
Sugar-2 pinch
Salt to taste

FOR MARINADE:

Chicken-1 lb
Coriander powder-1 tsp
Turmeric powder-1 tsp
Red chili powder-1 tsp
Garam masala powder-1 tsp
Chicken masala powder-1 tsp
Lemon juice-1 tsp
Salt-1 tsp


METHOD:-

1-Wash and soak basmati rice in water for about 30 minutes.
2-Add red chili powder,turmeric powder,coriander powder,black pepper powder and salt to the yogurt and whisk well,keep it aside.
3-Marinate chicken with ingredients of marinate and refrigerate it for about 1 hour.
4-In a wide pan heat ghee,add cumin seeds,cinnamon,cardamom,cloves and star anise.
5-let them crackle,add rest onions and saute till light golden brown.
6-Then add grated ginger and garlic and saute for a minute.Add chopped green chilies and raisins and mix well.
7-Add the whisked yogurt mixture and cook for 2 minutes or until you saw fat floating up.
8-Then add marinade chicken,sugar and salt to taste,cook for 6-7 minutes on high flame.
9-Add 2.5 cups of water,cover the pan and leave it to boil for 12-15 minutes.Use enough of water because the rice will be cooked in this.
10-When the chicken is cooked,add the rice to the chicken,give it a gentle stir so the rice does not break.
11-Cook on very low heat in a covered wide pan.Adjust the salt and add some water if required.cook on low heat for about 30-35 minutes.
12-After 35 minutes remove from the heat and serve hot with chicken curry or raita.



Post a Comment