Introduction:

Chiken Pulao is a traditional ceremonial dish among different communities in India, Bangladesh, Pakistan etc. There are several different types of chiken pulao found in particular regions or communities.

Unlike standard white rice, pulao involves a specific combination of ingredients and is served only on festive occasions, likely because of the involved cooking process. It is considered a sophisticated dish.

The origin of pulao is said to be earlier than that of Biryani, and it is thought to have deep origins in India. It is regarded as a less complex version of biriyani. The absorption method is used to prepare pulao, in which rice, meat, or vegetables are all cooked at the same time with moderate spices.

Pulao is a one pot rice dish made by cooking fragrant basmati rice with aromatic whole spices, herbs and sometimes stock. There are many kinds of pulao made in India. Like Vegetable pulao, Matar pulao, Tawa pulao, Coconut milk pulao, Zarda pulao, Kashmiri pulao, yakhni pulao and Chiken pulao.

• Course Main Course
• Cuisine Indian

• Servings 8
• Author Gourob & Sudip

Ingredients:

• 1 kg Pulao rice or Basmati rice
• 4 Chicken, medium
• 2.5 cup Ghee
• 4 Onions, sliced ​​
• 1 cup Ginger paste
• 1 tbsp Garlic paste
• 1/ 2 Nutmeg paste
• 1/4 tsp Jaitri paste
• 1 tsp Cinnamon paste
• 1 /2 tsp Cardamom paste
• 3 Cloves paste
• 2 tbsp Salt
• 1 tbsp Sugar
• 2 tbsp Lemon juice
• 1 cup Curd
• 2 cups Milk
• 2 tbsp Kewra
• Saffron,Pistachios, Almonds
• Lemon Yellow Color

Instructions:

To Cook Chiken Pulao Follow The Given Steps:

1. Take pulao rice or basmati rice, shake it, clean it and keep it in a bowl. In another small vessel or bowl, soak the saffron with kewra water.

2. Now cut the chikens. Remove the skin from the chicken and cut off the neck bone. Now cut all the chiken into few pieces including the back bone. After cutting, wash well several times with clean water. After washing, put it in a colander to drain the water.

3. Heat a little ghee in a frying pan. When the ghee is hot, fry the sliced ​​onions. When the onion turns brown, take it out of the pan and keep it in a bowl. Now, with the help of the opposite side of a spoon, break the berestas lightly. Then cover it in a bowl.

4. Now heat the remaining ghee in the frying pan. When the ghee is hot add 1 cup of onion batter and lightly fry it. After lightly frying, add the drained chicken meats. Continue frying the meats. Take a cup of curd in a separate bowl and whisk it well. Once the curd is whisked, mix well with the spices (4 tbsp ginger paste, 1 tbsp garlic paste, 1/2 tsp nutmeg paste, 1/4 tsp jaitri paste, 1 tsp cinnamon paste, 1/2 tsp cardamom paste and 3 cloves paste).

5. When the meat is fried, add the spices mixed with yogurt, salt to taste, 1 tbsp sugar, half of the kewra and lemon juice. Mix the spices with the meat with a spoon and cover with a lid. Now keep cooking on low flame.

6. When the meat is cooked, keep it in the water. When the water of the meat dries up, take the ghee from the top with the help of a spoon and keep it in a separate bowl. Remove the meat one by one in another bowl and keep aside.

7. Now take the cleaned rice in a big pot. Then wash the rice thoroughly with clean water. Wash the rice and drain the water.

8. In a 4 kg saucepan, heat the reserved ghee. Measure the meat seasoning and broth. Add 2 cups of milk. Measure the amount of water required to cook the rice (about 6 cups). Continue to drip after watering. When the water boils add polao rice or basmati rice. keep stiring, when the rice boils, cover the saucepan. Cover and keep on medium flame for 18-20 minutes.

9. When the rice water is dry, arrange the meats on top of the rice. Sprinkle the rest of the curd and color on top. Cover the meat with pulao rice scoop from the bottom of the pot by a big spoon. Spread a little lemon yellow color and beresta on top. Now cover the pot well and heat it up and down.

10. Once the steam is done, the aroma comes out from the pot of pulao, take the pot down and take out the pulao.

Chicken Polao is ready. Now serve it with salad.