Chicken Pullao
admin on October 29th, 2008
Chiken Pulao
Recepie:
Ingredients:
2 lbs meat/chicken/beef
Rice 4 cups (washed and soaked for 30 minutes)
Ginger paste 1 tbs
Garlic paste 1 tbs
Yogurt(plain) 1 cup (whipped)
Oil 1 cup
Salt per taste
Cumind seeds 1ts
Cinamon 3 sticks
Bay leaf 4
Brown cardamom 3
Green cardamom 4 to 5
black cumin 1/2 ts
Coriander powder 1 ts level
Pepper corns 10
Cloves 7
Mace powder 1/2 tsp
Few drops kewra for aroma.
Method :
1 : Warm up oil and add peppercorns…cloves…cinamon…bay leaves…green cardamom…cumin seeds…fry for few minutes then add ginger garlic paste…stir for few minutes then add mutton/chicken/beef…fry for few minutes when meat turns white add 1 to 2 glasses of water…cover and boil on low heat until meat is tender…If you are making chicken pulao then you do not need to 1 to 2 glasses of water…just add half cup of water… cover the pot and keep it on low heat but for mutton and beef you will need to add water….When the meat is tender (about one cup of stock should remain in the pot…if more add water if less increase heat and reduce it.
2: Then pour the yogurt over the cooked meat.
3: SEPERATELY in 12 glasses of boiling water stir in 5 tsps of salt and then add soaked rice…Boil the rice until more than half cooked….remove from heat and thoroughly drain….Spread the rice over the meat…then sprinkle some dry yellow food color(optional)….cover and cook on low heat on stove until the rice is tender or in the oven on 350F for 30 minutes…Mix the rice gently and serve with raita….If you want you can sprikle some fried onion for garnishing
