Gongura Chicken Pulao | Andhra Gongura Chicken Biryani | Cookd
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Spreading the love for Gongura Chicken Pulao, one bite at a time 💖
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Gongura Chicken Pulao Recipe:
Gongura Leaves - 1 Cup (packed)
Oil - 1 tsp + 4 tbsp
Ghee - 2 tbsp
Coriander Leaves (finely chopped) - 1 tbsp
Onion (sliced) - 1 large
Ginger Garlic Paste - 1 ½ tbsp
Cinnamon - 1 inch
Cardamom - 4 nos
Cloves - 4 nos
Star Anise - 1 no
Cumin Seeds - ½ tsp
Kalpasi - 1 tsp
Water - 2 Cups
Basmati Rice(Soaked) - 1 ½ Cups
Salt - 1 ¾ tsp
For the Chicken Marination:
Chicken (biryani cut) - 500 g
Kashmiri Red Chilli Powder - 2 tsp
Turmeric Powder - 1 tsp
Garam Masala - 1 ½ tsp
Coriander Powder - 1 tsp
Salt - ½ tsp
Curd - ½ Cup
Instructions:
1. In a mixing bowl add the chicken, add all the ingredients for the marination and marinate the chicken for 1 hour.
2. In a pan pour oil and saute the gongura leaves until they wilt and blend them into a smooth paste and set aside.
3. In a pan, pour oil and add all the whole garam masalas and onion, saute until they are almost golden brown and add ginger garlic paste.
4. Cook until the raw flavour disappears and add the marinated chicken to the pot, saute for 2-3 minutes on high flame and add the gongura paste.
5. Mix everything and cook for another minute. Pour water and bring it to a boil
6. Add the soaked and drained basmati rice, bring it to a boil add salt, give it a good mix and reduce the flame to a simmer. Cover and cook for 12 minutes.
7. Let the rice rest for 10 minutes then garnish with coriander leaves and ghee. Fluff up the rice and serve hot.
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Spreading the love for Gongura Chicken Pulao, one bite at a time 💖
Also, did you check out our shop yet? Buy your favourite Cookd Recipes in a box! 👉 https://shop.cookdtv.com
Gongura Chicken Pulao Recipe:
Gongura Leaves - 1 Cup (packed)
Oil - 1 tsp + 4 tbsp
Ghee - 2 tbsp
Coriander Leaves (finely chopped) - 1 tbsp
Onion (sliced) - 1 large
Ginger Garlic Paste - 1 ½ tbsp
Cinnamon - 1 inch
Cardamom - 4 nos
Cloves - 4 nos
Star Anise - 1 no
Cumin Seeds - ½ tsp
Kalpasi - 1 tsp
Water - 2 Cups
Basmati Rice(Soaked) - 1 ½ Cups
Salt - 1 ¾ tsp
For the Chicken Marination:
Chicken (biryani cut) - 500 g
Kashmiri Red Chilli Powder - 2 tsp
Turmeric Powder - 1 tsp
Garam Masala - 1 ½ tsp
Coriander Powder - 1 tsp
Salt - ½ tsp
Curd - ½ Cup
Instructions:
1. In a mixing bowl add the chicken, add all the ingredients for the marination and marinate the chicken for 1 hour.
2. In a pan pour oil and saute the gongura leaves until they wilt and blend them into a smooth paste and set aside.
3. In a pan, pour oil and add all the whole garam masalas and onion, saute until they are almost golden brown and add ginger garlic paste.
4. Cook until the raw flavour disappears and add the marinated chicken to the pot, saute for 2-3 minutes on high flame and add the gongura paste.
5. Mix everything and cook for another minute. Pour water and bring it to a boil
6. Add the soaked and drained basmati rice, bring it to a boil add salt, give it a good mix and reduce the flame to a simmer. Cover and cook for 12 minutes.
7. Let the rice rest for 10 minutes then garnish with coriander leaves and ghee. Fluff up the rice and serve hot.
Drop your Feedbacks/Suggestions on our Facebook Page -
Facebook: CookdTV
Let's chat directly on Instagram - Instagram: cookdtv
Download the Cookd App for free now from https://app.cookdtv.com/yv. From Step-by-step cooking videos to smart shopping lists, everything you need at one place.
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در تاریخ 1402/03/22 منتشر شده
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