New Update
/sanjeev-kapoor/media/post_banners/ac669bead994478ed12380ac2233d634ebbb73b2e9a02847a6e57fd6f138f1ce.jpg)
Main Ingredients | Boneless chicken, Basmati rice |
Cuisine | Indian |
Course | Rice |
Prep Time | 1.30-2 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Difficult |
Others | Non Veg |
Ingredients list for Chicken Pulao
- 600 grams Boneless chicken cut into 1½-inch pieces
- 1½ cups Basmati rice washed & soaked
- ½ cup Yogurt
- 2 tablespoons Ginger paste
- 2 tablespoons Garlic paste
- to taste Salt
- 4 tablespoons Oil
- 1 teaspoon Cumin seeds
- 6-8 Cloves
- 2 inches Cinnamon
- 6-8 Green cardamoms
- 2 Bay leaves
- 2 medium Onions sliced
- 3 medium Tomato chopped
- 1 teaspoon Red chilli powder
- 3 cups Chicken stock
Method
- Marinate the chicken in a mixture of the yogurt, ginger paste, garlic paste and salt for one hour, preferably in a refrigerator.
- Heat the oil in a pressure cooker; add the cumin seeds and sauté for ten seconds. Add the cloves, cinnamon, cardamoms and bay leaves. Sauté again for about ten seconds.
- Add the onions and sauté till golden brown. Add the tomatoes and cook over high heat for three minutes, stirring continuously. Add the chilli powder and stir to mix.
- Add the chicken with the marinade and sauté for two or three minutes. Pour in the chicken stock and bring to a boil. Stir in the rice and bring to a boil. Seal the cooker with the lid and cook over medium heat till the pressure releases twice (two whistles).
- Remove the lid when the pressure has reduced completely and stir lightly to separate the rice grains.
Serve with raita and kachumber.
- Serve with raita and kachumber.
Nutrition Info
Calories | 2437 |
Carbohydrates | 269.9 |
Protein | 175.1 |
Fat | 72.9 |
Advertisment