Chicken Pulao
Elements for Chicken Pulao:
- Chicken, large parts with bones - 500 GMS
For marination:
- Salt-1 tsp
- Turmeric powder-1/4 tsp
- Lime juice-1 tsp
- Rice-2 cups (-0.47 l) (around 400 GMS)
- Onion, cut 2 medium
- Seared onions (barista)- 1 medium
- Tomato, cut 1 medium
- Mint leaves-15-20 leaves
- For the green glue:
- Ginger, hacked 1 inch (2.54 cm)
- Garlic-5 cloves
- Coriander leaves-1/2 cup (0.47 l)
- Green chilies, cut into pieces-5
Entire flavors:
- Shahjeera-1/2 tsp
- Inlet leaves-2
- Different fixings:
- Coriander powder-1 tsp
- Garam Masala powder-1.25 tsp
- Refined oil-3 tbsp
- Salt-1.5 tsp
Arrangement:
- Clean and wash the chicken pieces. Marinate it with the things demonstrated. Put in a safe spot for around 30 minutes.
- Set up a coarse glue with the things demonstrated for the green glue. Put in a safe spot.
- Wash and splash the rice for 30 minutes.
Procedure:
- Warmth oil in an overwhelming base skillet and include the Shahjeera and Bay leaves.
- When it splutters, include the cut onions, and fry on medium warmth for 7-8 minutes till the onion begins getting earthy colored.
- Include the cut tomato and a spot of salt and fry on medium to low warmth for 3-4 minutes till delicate.
- Presently include the marinated chicken and fry on high warmth for 4-5 minutes.
- Include the green masala glue, coriander powder and Garam masala powder
- Fry on medium warmth for 4-5 minutes by including a sprinkle of water.
- Include the mint leaves, and keep on fricasseeing it for another 3 minutes on low warmth.
- Include the drenched and depleted rice and blend and fry for around 2 minutes.
- Presently include 3 cups (0.71 l) water (or 4 cups (0.95 l)/twofold the water dependent on the kind of rice utilized).
- Give a blend and include 1.25 tsp salt. Carry it to bubble, spread and cook on low warmth for 15-20 minutes giving a blend once after 5 minutes.
- Sprinkle the singed onions on top and permit resting for 30 minutes before serving.
0 Comments