Masaledar Chicken Pulao|Quick Easy Chicken Pulao|Chicken Pulao Recipe|Masaledar Chicken Pulao Recipe|Chicken Pulao|How To Make Chicken Pulao|चिकन पुलाव रेसिपी

CELA Brand Name of Cooking Area Products by Spice Consumes. Readily Available on Amazon India –
CELA Large Stainless Steel Cutting Board –
CELA 2 in 1 Glass Oil Sprayer and Dispenser Bottle –

Ingredients for Chicken Pulao:

– Chicken with bones- 750 gms (big pieces).
– Basmati Rice – 500 gms (3 United States cups.

To marinate Chicken:.
– Salt- 1.5 tsp.
– Juice of 1/2 small lemon or 1 tsp.

Tempering:.
– Green cardamom – 6.
– Cloves – 8.
– Cinnamon, 1" pieces- 2.
– Black Cardamom – 2-3.
– Shahjeera- 1 tsp.
– Bay leaf – 2 (cut into 2 pieces).

To be roughly crushed:.
– Ginger- 1" piece (10 gms).
– Garlic- 10 cloves (10 gms).
– Green chillies – 4-5 (cut into 2 pieces).

Spice Powders:.
– Coriander powder- 4 tsp.
– Fennel powder- 1 tsp.
– Red Chilli powder-1 tsp.
– Garam Masala powder- 1 tsp.

Other Ingredients:.
– Onions, carefully sliced – 5 medium onions (overall 300 gms) to be fried golden to a birista.
– Mint leaves, entire- 1/2 cup.
– & Mint leaves sliced- 1 cup.
– Coriander leaves, sliced – 1 cup.
– Green chilies, slit- 3.
– Blended Curd/Yogurt- 5 tablespoon.
– Oil – 4 tablespoon.
– & Oil for frying the onions.
– Ghee- 2 tsp.
– Salt -1.25 tsp.

Preparation:.

– Wash and tidy the chicken pieces and include the products for marination. Mix well and reserved for 30 minutes.
– Wash & soak the basmati rice in a bowl for around 30 mins.
– Include the Ginger, Garlic & Green chillies in a grinder and approximately squash it. Shouldn't be a paste. You can do this in a mortar and pestle too.
– Fry the sliced up onions in 1 cup oil till golden brown in colour.
– Get half of the birista and crush it with your hands or rough grind it. Set aside the balance fried onions for use later on.
– Take out the Mint leaves & slice both the mint & coriander leaves. Slit the green chillies.

Process:.

– Take a flat, heavy bottom cooking pot & heat 4 tbsps oil. Once hot, include the whole Garam Masala/spices.
– Permit it to splutter and then include the ginger-garlic-chilli paste made previously.
– Fry for 2 mins on low heat & then include the chicken.
– Fry the chicken on medium heat for around 5 mins till the chicken is lightly browned.
– Add the Coriander, Fennel and Red Chilli powder, mix well & fry for 3 mins on medium heat.
– Make sure the chicken pieces are covered well with the masala/spices.
– Lower the flame to minimum or turn off heat and include the beaten curd/ yogurt, the crushed fried onions and entire mint leaves. Mix well for a minute and after that turn on heat.
– Prepare on low flame for around 10 minutes, blending frequently till the masalas have combined well & it leaves oil.
– Now include 900 ml hot water for 500 gms basmati rice.
– Give a mix and include salt, garam masala powder, great sliced coriander leaves and mint leaves & slit green chilies.
– Mix well. Let the water pertain to a boil.
– Include the rice, mix well and prepare on medium heat for around 5 mins.
– By this time, most of the water needs to have dried, so offer a mix gently and cover & prepare on low heat for around 5 mins.
– Eliminate lid, add 2 tsp ghee and include the majority of the balance fried onions. Offer a mix, garnish the rice with the fried onions and close lid.
– Prepare on low heat for another 5 mins and after that turn off heat.
– Let it rest for around 30 mins and after that serve hot with raita.

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