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Home Dish Chicken Pulao Biryani

Chicken Pulao Biryani

Name: How to cook Chicken Pulao Biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

ZMA

Chicken Pulao Biryani

#week4of5 #cookpadindia #innovative An amazingly delish combo dish that has both pulao and biryani mixed thus giving rise to a beautiful looking pulao biryani. The taste is also exotic. Both chicken and mutton can be used for this yummy preparation. Makes for a delightful main course meal at any party or get togethers at home. And ofcourse to liven up any festive environment too. When two recipes are combined, one can imagine how tasty it can be.

Ingredient

Food ration :

4 servings

Cooking time :

50 minutes

1/2 kg

Rice

1 kg

Chicken Bone-in

2 tsp

Salt or to taste

Garlic whole small

" Ginger shredded

Onions thinly sliced

2 tbsp

Red Chilli powder

1 tsp

Turmeric powder

2 tbsp

Coriander Seeds

5-6

Cloves

Cinnamon sticks small

3-4

Green Cardamoms

2 tbsp

Lemon juice

3-4

Green Chillies slit

1 tsp

Garam Masala

2-3

Tomatoes finely chopped

small bunch Coriander Leaves finely chopped

small bunch Mint Leaves chopped

1/2 cup

Oil or Ghee

1 cup

Yoghurt

2-3

Saffron strands

Cooking instructions

* Step 1

Add 1 sliced onion, Coriander seeds, Ginger and chopped Garlic to a muslin cloth and tie it up. Add this muslin cloth to a cooking pot with chicken and 6-8 glasses of water.

* Step 2

Cook until almost 4 glasses of stock remains in the pot. Meanwhile soak rice for 20 minutes.

* Step 3

Now take out muslin cloth and separate chicken and stock. Heat ghee or oil and fry the remaining sliced onions.

* Step 4

Fry until they turn pinkish in colour. Now add whole spices like cardamom, cinnamon and cloves. Next add green chillies, red chilli powder, chopped tomatoes and beaten curd. Saute until done.

* Step 5

Now add chicken and mix well. Adjust salt and garam masala. Sprinkle chopped coriander and mint. Set aside this cooked chicken. Squeeze some lemon juice if desired. Bring stock to a rolling boil and then add soaked rice to it. Cook al dente. Add salt to the stock as per taste.

* Step 6

Now comes the layering part, arrange the chicken at the bottom followed by rice and finally the saffron on top. Cover and let it be on the gas on a low heat until ready to serve. Serve this amazing dish with raita and onion rings.