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Chicken Pulao

carpediem43's picture
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.
Ingredients
  Chicken 400 Gallon
  Garam masala 1 Tablespoon
  Ginger garlic paste 1 Teaspoon
  Onion soup 3⁄4
  Onion 1⁄4 (For Final Bhaghar)
  Coriander seeds 1 Teaspoon
  Sauf/Aniseed 1 Teaspoon
  Basmati rice 2 Cup (32 tbs)
  Oil 2 Tablespoon
  Garam masala 1 Teaspoon
  Onion 1⁄4 , sliced
  Jeera 1 Teaspoon
  Bay leaves 1
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Rice, Chicken
Cook Time: 
40 Minutes
Servings: 
4
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.

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