Simple and Easy Recipe For Chicken Pulao

Chicken Pulao

Chicken pulao has made by mixing chicken, yakhni, and rice. Rice has made in the frying pan of many types of meat like goat, beef, and chicken. It tastes very good and in winter it is very tasty to eat and what a pleasure it is to have with fish. The food of Pakistan especially Karachi is very popular all over the world, especially the dishes in which chicken has used are considered to be very delicious.

Chicken Pulao

Recipe For Chicken Pulao 

Ingredients:

• Chicken = 1.5 kilograms
• White vinegar = Half a cup (If you use chicken meat)
• Basmati or sesame rice = 1 kg (soak for 1 to 2 hours)
• Cooking oil = 200 grams
• Onion = 1 medium (cut into slices)
• Tomatoes = 4 medium (cut into slices)
• Garlic paste = 1 tablespoon
• Ginger powder = 1 tbsp

Ingredients of chicken pulao

• Green chili crushed = 6 to 8
• Garam masala powder = 1 tablespoon
• Black pepper = 1 teaspoon
• Cumin seeds = 1 teaspoon
• Cloves = 6 to 8
• Star anise = 2 to 3
• Red chili flakes = 1 tbsp
• Black cardamoms crushed = 2 to 3
• Cinnamon stick = 3 to 4 inches pieces
• Small green cardamoms = 8 to 10
• Orange food color = 1 pinch
• Lemon juice = 2 tablespoons
• Yogurt = 150 grams
• Salt = to taste

Garam masala ingredients

• Chinese salt = 1 teaspoon                           (optional)
• Crushed coriander seeds = 1 tablespoon    (optional)
• Crushed fennel seeds = 1 tablespoon         (optional)
• Nutmeg powder = 1 pinch                            (optional)
• Mace powder = 1 pinch                                (optional)
• Fresh mint = 3 tablespoons                          (optional)
• Kewra essence = drops                                (optional)

Method of preparation:

If you use chicken meat. Leave the chicken meat in vinegar for 15 minutes, then wash roughly with tap water. If you want one and a half kilograms of chicken (small herbs), you can use mutton and beef meat.

Take a pan, add oil in the pan now add onion slices and fry the onion until it colors light golden brown. take out the half brown in the pan now add the well-washed chicken in the pan and fry the chicken until the chicken color change and the color is half white.

When the chicken color has changed add ginger and garlic paste and fry them together. after 2 minutes add tomatoes slices, green chili crushed, black pepper, cumin seeds, star anise, red chili flakes, black cardamoms crushed, cinnamon stick, small green cardamoms, and yogurt. fry all these spices for about 10 minutes.

When tomatoes have mashed and masala fries and when masala released oil its means your masala is ready. now add water to the pan. I add 1.5 liters of water to the pan but the quantity of water has depended on your rice quality. now turn the flame high and boil the water. when the water has boiled you are add soaked rice to the boiling water.

Now it's time to taste the rice water. check the salt of rice water if needed add salt otherwise no need. now stir the rice very and soft hand because the chances of broken rice have very high. after stirring the rice Finally, add remaining spices like garam masala powder, crushed coriander seeds, crushed fennel seeds, nutmeg powder, mace powder, fresh mint, and a few drops of kewra water.

Now cook the rice on medium flame until some water dries. when you see very little quantity of water are remaining in the pan and rice cooked well now keep a lid on the pan and keep the rice on dum for about 15 to 20 minutes. when you see the water has dry and steam starts coming out, turn off the flame and take it off.

Chicken pulao

After 20 minutes open the lid of the pan and check the rice. dissolve the food color in a few drops of water sprinkle this water on the rice and remaining light brown onion on the top of the rice and again keep the lid again on the pan for more than 5 minutes. after 5 minutes take out rice on the plates and serve with raita and salad. Chicken pulao is ready to eat.