Chicken pulao is yet another rice dish made with differnet recipes in differnet nations. All the recipes have a different taste and flavor to it. Try this one out and check the change.
Ginger garlic paste
1⁄4 (For Final Bhaghar)
2 Cup (32 tbs)
1⁄4 , sliced
Soak rice 15 minutes before cooking.
Add chicken to a pot along with ginger-garlic, onion, water, garam masala, coriander seeds, sauf and salt.
Add enough water to cover chicken. Cover the pot until the soup is prepared.
It will take 30-40 minutes for the chicken to cook.
Drain the chicken in a bowl. The soup should be double the amount of rice.
For final baghar, add zeera and garam masala and let it crackle.
Then add onion, saute it until golden brown.
Add soup to the onions. Add water if needed.
Add chicken, discard the leftover.
When water is boiling, add rice.
Cover until the rice is cooked and water has disappeared.
Open the lid and stir lightly.
Serve with kachumber and chutney.
How about preparing Chicken pulao with a few simple spices? Well, this recipe would come in handy when you don’t have all special ingredients for preparing a special dish. There is hardly any chopping or unique spices, a few assorted whole spices would be sufficient and when cooked together as instructed, a delicious meal is guaranteed. Only a few local words from the chef may be confusing, otherwise the recipe is well instructed and the video is good enough to show the cooking process clearly.