How to make Tandoori Chicken Pulao - SK Khazana -
This is a delicious one-dish meal – rice cooked with tandoori chicken
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tandoori chicken pieces, Basmati rice (बासमती चावल)
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Yellow Rice With Raisins Cashew Coconut Pulao Gulbadan Pulao Corn Palak Pulao - SK Khazana
Tandoori Chicken Pulao - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Tandoori Chicken Pulao - SK Khazana Recipe
Tandoori chicken pieces 750 grams
Basmati rice soaked for 30 minutes 1 1/2 cups
Ghee 4 tablespoons
Bay leaves 2
Cinnamon 1 inch
Cloves 4-5
Green cardamoms 2-3
Cumin seeds 2 teaspoons
Ginger-garlic paste 2 tablespoons
Medium onions sliced 2
Medium tomatoes finely chopped 3
Salt to taste
Red chilli powder 1/2 to cook
Garam masala powder 1 tablespoon
Chicken stock 3 cups
Fresh coriander leaves chopped 1/4 cup
Fresh coriander sprig to garnish
Raita to serve
Method
Step 1
Heat ghee in a deep non-stick pan, add bay leaves, cinnamon stick, cloves, green cardamoms and cumin seeds and saute till fragrant. Add ginger-garlic paste, mix and sauté for 1 minute.
Step 2
Add onions, mix and sauté till light golden. Add tomatoes and salt and mix well. Cover and cook till tomatoes are pulpy.
Step 3
Add red chilli powder, garam masala powder and tandoori chicken pieces and mix well.
Step 4
Drain and add the rice and chicken stock and mix well. Add coriander leaves and salt and mix well. Cover and cook on low heat till rice is cooked.
Step 5
Transfer onto a serving platter, garnish with coriander sprig and serve hot with raita.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
