Published On: Sat, Sep 23rd, 2017

Chicken Pulao


Rice (basmati) – 2 cup

Chicken – ½ Kg

Onion – 2 nos (chopped)

Green Chilli – 4 nos

Coriander Leaves – 2 teaspoon (Chopped)

Mint leaves – 2 teaspoon (chopped)

Curd – 2 tablespoon

Ginger – 2 tablespoon (paste)

Garlic – 2 tablespoon (paste)

Black pepper – ½ tablespoon (powder)

Cinnamon – 1 inch

Cloves – 4 nos

Cardamom – 4 nos

Coriander powder – 2 teaspoon

Turmeric powder – ½ teaspoon

Garam masala powder – ½ teaspoon

Red chilly powder – 1 teaspoon

Cumin seeds – 1 teaspoon

Cooking oil – 3 tablespoon

Water – 3 ½ cup

Salt to taste


Marinate the chicken in a mixture of ginger – garlic paste, pepper powder, curd and salt. Keep it aside for minimum 30 minutes.

Wash the rice and keep it aside for draining.

Heat 3 tablespoon of oil in a pot. Add cinnamon, cloves, cumin seeds and cardamom into it. Stir it well. Put sliced onion, slit green chillies and salt. Saute it well. When the onion turns golden brown, add coriander powder, turmeric powder, red chilly powder and garam masala powder. Stir for a minute.

Then add marinated chicken pieces into it. Saute it on medium heat for 5 minutes.

Add rice, chopped coriander leaves and mint leaves, mix well. Pour 3 ½ cup of water and required amount of salt, sauté it well. Bring it to boil. Then squeeze in half a lemon into it. Covered the pot with lid. Then cook the rice in a medium flame for about 15 minutes. Turn off the heat and open after 15 minutes. Serve hot with onion curd salad.



















Photo Courtesy: Google/ images are subject to copyright




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Chicken Pulao