Chicken Pulao recipe
Long grain basmati rice- 3 cups (soak in cold water for
20 minutes)
Chicken- 2 1/2 lbs (1 1/4 kg)
Chicken broth- 1 cup
Cardamom pods- 5
Cinnamon- 2 pieces
Plain yoghurt- 1/4 cup
Saffron- 1 tsp
Hot milk- 1/4 cup
Large onions- 2 (finely chopped)
Bay leaves- 3
Black peppercorns- 1/2 tsp
Cloves- 3
Ground nutmeg- 1/4 tsp
Cumin seeds- 1 tablespoon
Fennel seeds- 1 tsp
Unsalted pistachios- 4 tablespoons
Sliced almonds- 5 tablespoons
Raisins- 3 tablespoons
Red chili powder - 1 1/2 tsp
Garam masala powder- 1 tablespoon
Fresh mint leaves- 15 (finely chopped)
Garlic- 6 (crushed)
Oil
Salt to taste
Soak the saffron threads in hot milk for 15 minutes.
Grind the fennel, cumin seeds, paprika, garam masala & pistachios into a paste
and add it to the yoghurt.
Whip the yoghurt.
Heat 1/4 cup of oil in a large pan.
Add 1/2 of the onions
and fry until browned.
Remove & drain the excess oil on paper towels.
Put the
almonds and raisins in the same pan and fry until almonds are golden brown.
Add
cinnamon, cloves, bay leaves, nutmeg, cardamoms & peppercorns and fry for few
minutes.
Add garlc & the rest of the onions and fry until browned.
Mix in
the yoghurt mixture and stir for 2 minutes.
Add the chicken, chicken broth & salt
and mix well.
Cover and cook for about 15 minutes until the gravy becomes thick and
the chicken is half cooked.
Add the mint leaves.
Boil the rice with 5 cups of water and 1 tablespoon of
oil over medium heat until half cooked.
Drain in a colander.
Transfer the chicken
gravy in a large casserole.
Spread the rice on top of it.
Pour the saffron milk over
the rice.
Garnish with fried onions, almonds & raisins.
Cover with aluminum foil and
close the lid.
Bake for 15 minutes at 400°F.
then reduce the heat to 300°F and cook
for 15 more minutes.
Turn off the heat and let it be in the oven for 5 minutes.
Serve hot with any raita, mint or coriander chutney.
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