¤ Chicken Pulao Recipe - Indian Food Recipes ¤

:: Ingredients for Chicken Pulao
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

:: How to make Chicken Pulao
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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