Chicken Pulav
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Time To Cook
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Serving
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Measures
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Preparation Time = 10 mins. |
4 Persons | 1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g. |
Ingredients
Chicken, with bones – 200g
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Kasuri Methi – 1 teaspoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Bay Leaves – 2 Nos.
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Red Chilli Powder – ½ teaspoon
Everest Biryani Pulav Masala – 1 tablespoon
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups
Method
• Soak Daawat Basmati Rice for 20mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it turns brown.
• Add all whole spices.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add chicken and sauté for 2-3 mins.
• Add red chilli powder, Everest biryani pulav masala and black pepper.
• Sprinkle little water and cover it for 5-10 mins till half done.
• Add 2 cups water.
• Add salt to taste.
• Add soaked rice when the mixture starts boiling.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.