Yummy Chicken Pulao
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Rice and chicken cooked in a flavorful stock made with a blend of spices.
Total servings: 6
Preperation time: 1 hour
Best for: All
How to serve: Hot
Skinless chicken pieces 6-8
Rice 2 1/2 cups (presoaked for 1 hour)
Cooking oil 1/4 cup
1 medium sized thinly sliced onion
Garlic paste 2 tsp
Kewra essence 2 drops
Salt to taste
Ground garam masala 1 tsp
Whole garam masala 1 tsp
Orange food colouring (mixed in water) 1tsp
Ginger paste 2 tsp
Put the cooking oil in a medium sized wok.
Fry the onion slices till light golden brown.
Put in the chicken pieces and stir fry till they turn white.
Put in the the ginger paste and garlic paste and all the rest of the spices.
Fry for 5 more minutes, adding very little water so that the chicken doesn't burn.
Put in the kewra essence and after putting 1/4 cup water, leave to cook covered, for about 20 minutes or till chicken is tender.
Put in the rice and add enough water to cover the rice completely.
Cook on high flame till all the water has evaporated and leave to cook on very low flame for about 15 minutes or till rice is done completely.
Pour the food colouring mixture on top of the rice and mix slightly.
Serve with yogurt raita, salad and shami kabab for a truely magnificient dinner.