CHICKEN PULAO RECIPE | QUICK CHICKEN PULAO | SIMPLE CHICKEN PULAO
793.6 هزار بار بازدید -
5 سال پیش
-
Chicken Pulao | Quick Chicken
Chicken Pulao | Quick Chicken Pulao | Simple Chicken Pulao | Chicken Pulao Recipe | Chicken Pulao Made Easy | Chicken Pulao Easy Recipe | Chicken Pulav
Ingredients for Chicken Pulao:
- Chicken with bones- 750 gms (large pieces)
- Basmati Rice - 500 gms
To marinate Chicken:
- Salt- 1 tsp
- Turmeric powder- 1/2 tsp
- Juice of 1/2 small lemon or 1 tsp
Whole Garam Masala :
- Green cardamom - 6
- Cloves - 8
- Cinnamon, 1” pieces- 2
- Black Cardamom - 2
- Shahjeera- 1 tsp
- Bay leaf - 2
- Onions, finely sliced - 5
- Mint leaves, whole- 1/2 cup
- & Mint leaves chopped- 1 cup
- Coriander leaves, chopped - 1 cup
- Green chilies, slit- 2
- Whisked Curd/Yogurt- 5 tbsp
- Coriander powder- 4 tsp
- Fennel powder- 1 tsp
- Garam Masala powder- 1 tsp
Grind to make Paste :
- Ginger- 1” piece
- Garlic- 10 cloves
- Green chillies - 4
- Oil - 4 tbsp
- & Oil for frying the onions
- Ghee- 2 tsp
- Salt to taste
- Fried cashew nuts - a handful
Preparation :
- Wash and clean the chicken pieces and add the items for marination. Mix well and set aside for 30 mins.
- Wash & soak the basmati rice in a bowl for around 30 mins
- Make a green paste of the Ginger, Garlic & Green chillies indicated above in a grinder.
- Fry the sliced onions in 1 cup oil till golden brown in colour
- Take out half of the birista and crush it with your hands or rough grind it. Set aside the balance fried onions for use later.
- Take out the Mint leaves & chop both the mint & coriander leaves. Slit the green chillies.
Process:
- Take a flat, heavy bottom cooking pot & heat 4 tbsps oil. Once hot, add the whole Garam Masala/spices.
- Allow it to splutter and then add the ginger-chilli paste made earlier.
- Fry for 2 mins on low heat & then add the chicken .
- Fry the chicken on medium heat for around 5 mins till the chicken is lightly browned .
- Add the Coriander & Fennel powder, mix well & fry for 3 mins on medium heat.
- Make sure the chicken pieces are coated well with the masala/spices.
- Add 1/2 cup mint leaves, roughly torn, mix & fry for a minute.
- Lower the flame to minimum , add the beaten curd/ yogurt and the crushed fried onions. Mix well.
- Cook on low flame for around 10 mins, mixing often till the masalas have combined well & it leaves oil.
- Now add hot water. For 500 gms basmati rice you will need to add 900 ml water to the pan.
- Give a mix and add salt, garam masala powder, fine chopped coriander leaves and mint leaves & slit green chilies.
- Mix well. Let the water come to a boil.
- Add the rice, mix well, cover & cook on medium flame for around 5 mins
- By this time, most of the water should have dried, so turn it once gently, add most of the fried onions & turn again.
- Cover & cook for another 5 mins on low flame
- Add 1 tsp ghee .
- Garnish with fried cashew nuts and serve.
#chickenpulao #chickenpulaorecipe #easychickenpulao #murghpulao #quickchickenpulao #chickenpulav #spiceeatsrecipes #spiceeatschicken #spiceeats
Ingredients for Chicken Pulao:
- Chicken with bones- 750 gms (large pieces)
- Basmati Rice - 500 gms
To marinate Chicken:
- Salt- 1 tsp
- Turmeric powder- 1/2 tsp
- Juice of 1/2 small lemon or 1 tsp
Whole Garam Masala :
- Green cardamom - 6
- Cloves - 8
- Cinnamon, 1” pieces- 2
- Black Cardamom - 2
- Shahjeera- 1 tsp
- Bay leaf - 2
- Onions, finely sliced - 5
- Mint leaves, whole- 1/2 cup
- & Mint leaves chopped- 1 cup
- Coriander leaves, chopped - 1 cup
- Green chilies, slit- 2
- Whisked Curd/Yogurt- 5 tbsp
- Coriander powder- 4 tsp
- Fennel powder- 1 tsp
- Garam Masala powder- 1 tsp
Grind to make Paste :
- Ginger- 1” piece
- Garlic- 10 cloves
- Green chillies - 4
- Oil - 4 tbsp
- & Oil for frying the onions
- Ghee- 2 tsp
- Salt to taste
- Fried cashew nuts - a handful
Preparation :
- Wash and clean the chicken pieces and add the items for marination. Mix well and set aside for 30 mins.
- Wash & soak the basmati rice in a bowl for around 30 mins
- Make a green paste of the Ginger, Garlic & Green chillies indicated above in a grinder.
- Fry the sliced onions in 1 cup oil till golden brown in colour
- Take out half of the birista and crush it with your hands or rough grind it. Set aside the balance fried onions for use later.
- Take out the Mint leaves & chop both the mint & coriander leaves. Slit the green chillies.
Process:
- Take a flat, heavy bottom cooking pot & heat 4 tbsps oil. Once hot, add the whole Garam Masala/spices.
- Allow it to splutter and then add the ginger-chilli paste made earlier.
- Fry for 2 mins on low heat & then add the chicken .
- Fry the chicken on medium heat for around 5 mins till the chicken is lightly browned .
- Add the Coriander & Fennel powder, mix well & fry for 3 mins on medium heat.
- Make sure the chicken pieces are coated well with the masala/spices.
- Add 1/2 cup mint leaves, roughly torn, mix & fry for a minute.
- Lower the flame to minimum , add the beaten curd/ yogurt and the crushed fried onions. Mix well.
- Cook on low flame for around 10 mins, mixing often till the masalas have combined well & it leaves oil.
- Now add hot water. For 500 gms basmati rice you will need to add 900 ml water to the pan.
- Give a mix and add salt, garam masala powder, fine chopped coriander leaves and mint leaves & slit green chilies.
- Mix well. Let the water come to a boil.
- Add the rice, mix well, cover & cook on medium flame for around 5 mins
- By this time, most of the water should have dried, so turn it once gently, add most of the fried onions & turn again.
- Cover & cook for another 5 mins on low flame
- Add 1 tsp ghee .
- Garnish with fried cashew nuts and serve.
#chickenpulao #chickenpulaorecipe #easychickenpulao #murghpulao #quickchickenpulao #chickenpulav #spiceeatsrecipes #spiceeatschicken #spiceeats
5 سال پیش
در تاریخ 1398/06/13 منتشر شده
است.
793,680
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