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Friday, 14 October 2011



Ingredients
Chicken pieces- 500gms
Basmati rice( uncooked)- 2 cups
Onion large( chopped)- 2
Tomato large( chopped)- 2
Ginger and Garlic paste- 1 tbsp
Turmeric powder- 1/2 tsp
Red chilli powder- 1 1/2 tsp
Garam masala powder- 1 tsp
Salt to taste
Oil- 3 tbsp
Coriander leaves- 1/2 cup
Mint/ Pudina leaves- 1/2 cup
Water- 2 1/2 cups

Marinade ingredients
Ginger and Garlic paste- 1 tbsp
Red chilli powder- 1 tsp
Turmeric powder- 1 tsp
Salt to taste
Lemon juice- 1 tbsp

Tempering Ingredients
Cinnamon- 1"
Green cardamom- 3
Cloves- 4
Bay leaf- 1


Method 
In a large bowl add the marinade ingredients, mix well till a smooth paste is formed, add the chicken pieces to marinade paste and once again mix well until all chicken pieces are coated with marinade. Allow the chicken pieces to marinade in the masala for at least 1 hour. Next heat oil in a pressure pan or pressure cooker, when oil is hot add the tempering ingredients and fry until the aroma of whole spices rises. Now add the chopped onions and saute until onion turns brown. Add the ginger and garlic paste and fry until the raw smell of ginger and garlic paste leaves, now add the marinaded chicken pieces to the onions and saute until chicken pieces turn pale white color. Now add the chopped tomatoes and saute for few mins until tomatoes are cooked and mashed. Next add the red chilli powder, turmeric powder and Garam masala powder, saute for few mins. Add 2 1/2 cups of water to the chicken for the rice. Add required salt to the gravy and bring the mixture to boil. Add rice, coriander and mint leaves to the boiling gravy. Cover the pan with lid and pressure cook until the Chicken and rice is well cooked and tender. Serve hot Chicken Pulao with Raita or Curry of your choice.


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