Banarasi Pulao Recipe
Ingredients
1: oil 1 cup
2: fox nuts 1 cup (makhana)
3: cashew nuts 30 (copped)
4: bay leaves 3
5: onion 1 large (finely sliced)
6: ginger & garlic paste 1 & 1/2 tbsp
7: button red chilli 8 to 10 (cut in half)
8: coriander 1 tbsp (heaped)
9: turmeric 1/2 tsp
10: garam masala powder 1 tsp
11: salt 2 tsp (heaped)
12: crushed red chilli 2 tsp
13: chicken powder 1 tbsp (heaped)
14: tomatoes 3 medium (grind)
15: tomatoes puree 1/2 cup
16: chicken mince 1 kg
17: bullet green chilli 4 (sliced)
18: rice 800g (washed)
19: kewra water 2 tbsp
Instructions
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Banarasi Pulao Recipe
1: heat oil and add the fox nuts, cashew nuts fry and remove it and keep aside.
2: heat oil add bay leaves, onion fry till light golden, then add ginger & garlic paste and fry for 5 minutes.
3: now add button red chilli, corainder powder, turmeric, garam masala powder, salt, crushed chilli, chicken powder, tomatoes, tomatoe puree, mix well.
4: now add the chicken mince mix well on high flame add the fried, nuts and fox nuts, green chilli, rice, fresh corainder handfull, water that should be 1 & 1/2 inch above the rice, kewra water mix.
5: cook on high flame till the liquid dries.
6: cover the lid with a tea towel, place the pot on a tawa and first 8 minutes high flame then simmer on low flame for 10 minutes.
7: serve hot with rita, salad.
