Quick Degi Pulao
Ingredients
Learn How To Make Quick Degi Pulao || Chicken Pulao Banane Ka Tarika || Shadi Wala Chicken Pulao Pakistani Recipe
To make the paste:
- 12 green chillies
- 3 inches of ginger
- 15 garlic cloves
Pulao masala powder:
- 3 black cardamoms
- 1 star anise
- 3 cinnamon sticks
- 7 green cardamoms
- 1/2 teaspoon cloves
- 1 tablespoon black peppercorns
- 1 & 1/2 tablespoons fennel seeds
- 2 tablespoons coriander seeds
- 2 teaspoons cumin seeds
Other ingredients:
- 1 cup oil
- 1 large onion, sliced
- 3 bay leaves
- 1 kg chicken
- 1 teaspoon salt
- 1 cup water
- 5 tablespoons pulao masala (as prepared in the video)
- 850g washed rice
- 1 & 1/2 tablespoons salt
- Water enough to be 1 & 1/2 inches above the rice (or 2 cups of water for every cup of rice)
- 2 tablespoons chicken powder
- Juice of 1 lemon
- 2 tablespoons kewra water mixed with 1/2 teaspoon orange food colour
- 5 green chillies
- Handful of fresh coriander leaves
Instructions
-
Quick Degi Pulao
- In a blender, combine green chilli, ginger, garlic, and a little oil. Grind into a paste.
- In a grinder, mix all ingredients under pulao masala and grind into a powder.
- Heat 1 cup of oil and add sliced onions. Fry until they turn light golden.
- Add Bay leaves and the ground mixture of green chilli. Fry for 3 to 4 minutes on high flame.
- Now, add chicken, salt, and 5 tablespoons of pulao masala. Mix and cook on high flame for a few minutes.
- Add 1 cup of water, cover, and cook on low to medium flame until the chicken is tender.
- Once the chicken is tender, add washed rice, water (1 & 1/2 inches above the rice), 1 & 1/2 tablespoons of salt, chicken powder, and lemon juice. Mix well, cover, and cook on high flame until the water dries.
- Pour the kewra water and food colour mixture over the rice. Add green chillies and fresh coriander. Cover the pot and cook on high flame for the first 5 minutes, then simmer on low flame for 15 minutes.
- Serve hot with raita and enjoy!
