Ingredients
1. 300 gms chicken
2. 2 cups rice
3. 3 cups coconut milk
4. 2 tablespoon ghee
5. 2 large onions
6. 2 cardamom
7. 4-5 cloves
8. 2-3 cinnamon stick
9. 1 teaspoon cumin
10. 1/2 teaspoon fennel
11. 8-9 pepper corns
12. 1 bay leaf
13. 2 teaspoon coriander powder
14. 1 teaspoon pepper powder
15. 1/2 teaspoon chicken masala
16. 1 teaspoon ginger garlic paste
17. 5-6 green chili chopped
18. 1 teaspoon mint leaves chopped
19. 1 teaspoon lemon juice
20. salt
Method
1. In a large pot add ghee, cumin, fennel, cloves, cardamom. cinnamon, pepper corns and bay leaf and saute for 1 minute on low flame
2. Add the onions along with ginger garlic paste, mix well until onions turn translucent
3. Add coriander powder, salt, chicken masala, lemon juice and pepper.
4. After 5 minutes add the chicken and cook for 25-30 minutes (until the oil starts to separate from the chicken)
5. Once the chicken is cooked add the rice along with green chilies, mint leaves and salt as per taste
6. Add the coconut milk and use a lid to cover the pulao (on low flame)
7. mix the rice occasionally (if the rice is cooked then increase the flame and let the liquid evaporate )
8. Serve hot with raita (curd) and boiled egg
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