Andhra Chicken Pulao Recipe | Grandma's Chicken pulao recipe | Authentic Chicken pulao
5.5 هزار بار بازدید -
7 سال پیش
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Andhra Chicken Pulao Recipe:Ingredients:1 lbs
Andhra Chicken Pulao Recipe:
Ingredients:
1 lbs Chicken
1½ cups Basmati rice, washed and soaked for 30 mins
4 tbsp Oil + 1 tbsp
2 tsp ginger garlic paste
1½ tsp Red chilli powder
½ tsp Turmeric powder
2 tsp Dhania jeera powder
Salt to taste
2 tbsp Mint, chopped
¼ cup Cilantro + extra for garnish
1¼ cup hot Water
1 tbsp Ghee for garnish
Tempering:
4 Green chillies
1 Onion
Curry leaves few
2 Red chillies
1 tsp Cumin seeds
½ tsp Black Cumin/kala jeera
2 Bay leaves
Pulao masala paste:
8 cloves
½ inch Cinnamon stick
1 Mace
1 Elachi
½ tsp Fennel seeds/ saunf
½ Star anise
Nutmeg - small piece
1 tsp poppy seeds
Method:
Heat a pan, Add 1 tbsp oil. Add chicken, ginger garlic paste, red chilli powder, turmeric powder, dhania jeera powder, Salt to taste and fry till all the water evaporates about 10 mins.
Remove to a bowl and keep aside.
To the same pan add remaining oil, add “tempering” ingredients, saute till onions turns translucent.
Add mint and cilantro, saute for few mins.
Take all the ingredients under “Pulao Masala”, add little water and grind into smooth paste.
Add the masala paste, saute for few mins.
Add cooked chicken, mix well.
Add basmati rice, Mix gently. Then add hot water. Mix again.(NOTES)
Check salt and add if required. (Water has to be little saltier, when rice cooks it absorbs salt from water)
Cover with a lid and cook for 20 - 25 mins.
Remove lid, gently mix, garnish with cilantro and ghee.
Serve hot with raita or fish pulusu goes well.
Note: If you don’t want to use hot water add water first boil for few mins, then add rice. Also the measurement of cold water and hot water to basmati rice may vary.
Ingredients:
1 lbs Chicken
1½ cups Basmati rice, washed and soaked for 30 mins
4 tbsp Oil + 1 tbsp
2 tsp ginger garlic paste
1½ tsp Red chilli powder
½ tsp Turmeric powder
2 tsp Dhania jeera powder
Salt to taste
2 tbsp Mint, chopped
¼ cup Cilantro + extra for garnish
1¼ cup hot Water
1 tbsp Ghee for garnish
Tempering:
4 Green chillies
1 Onion
Curry leaves few
2 Red chillies
1 tsp Cumin seeds
½ tsp Black Cumin/kala jeera
2 Bay leaves
Pulao masala paste:
8 cloves
½ inch Cinnamon stick
1 Mace
1 Elachi
½ tsp Fennel seeds/ saunf
½ Star anise
Nutmeg - small piece
1 tsp poppy seeds
Method:
Heat a pan, Add 1 tbsp oil. Add chicken, ginger garlic paste, red chilli powder, turmeric powder, dhania jeera powder, Salt to taste and fry till all the water evaporates about 10 mins.
Remove to a bowl and keep aside.
To the same pan add remaining oil, add “tempering” ingredients, saute till onions turns translucent.
Add mint and cilantro, saute for few mins.
Take all the ingredients under “Pulao Masala”, add little water and grind into smooth paste.
Add the masala paste, saute for few mins.
Add cooked chicken, mix well.
Add basmati rice, Mix gently. Then add hot water. Mix again.(NOTES)
Check salt and add if required. (Water has to be little saltier, when rice cooks it absorbs salt from water)
Cover with a lid and cook for 20 - 25 mins.
Remove lid, gently mix, garnish with cilantro and ghee.
Serve hot with raita or fish pulusu goes well.
Note: If you don’t want to use hot water add water first boil for few mins, then add rice. Also the measurement of cold water and hot water to basmati rice may vary.
7 سال پیش
در تاریخ 1396/10/19 منتشر شده
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