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Aloo Chicken Pulao
Ingredients
- Potatoes: 1/2 (peeled, halved & boiled)
- Salt: 1 & 1/2 tsp
- Oil: For frying the potatoes
- Clarified Butter: 1 cup
- Onions: 2 medium (finely sliced)
- Cumin Seeds: 1 tsp (heaped)
- Chicken: 1 kg
- Ginger & Garlic Paste: 1 & 1/2 tbsp
- Salt: 1 & 1/2 tsp
- Red Chilli Powder: 1 tsp
- Kashmiri Chilli Powder: 1 tsp
- Yogurt: 1/2 cup (at room temperature)
- Water: 1 cup
- Rice: 850g (washed)
- Salt: 1 tbsp (heaped)
- Bullet Green Chilli: 4 (sliced)
- Kewra Water: 1 & 1/2 tbsp
- Food Colour (Orange): 1/4 tsp
- Coriander Leaves: 4 tbsp
To make Pulao Masala:
- Fennel Seeds: 1 & 1/2 tbsp
- Coriander Seeds: 2 tbsp
- Cumin Seeds: 2 tsp
- Green Cardamom: 10
- Cloves: 12
- Cinnamon Sticks: 2 pieces (broken into small pieces)
- Bay Leaves: 3
- Black Peppercorn: 1/2 tsp
- Dry Red Chilli: 10
- Star Anise: 1
Instructions
-
- Boil and deep fry potatoes until golden and crisp. Set aside.
- Grind spices for Pulao Masala into a powder.
- Heat clarified butter, fry onions and cumin seeds until golden.
- Add chicken, fry until it changes color.
- Stir in ginger & garlic paste, fry for 4 minutes on high.
- Add Pulao Masala, salt, red & Kashmiri chilli powder, yogurt. Cook until oil separates.
- Pour water, cover, and cook until chicken is tender.
- Add washed rice, water, salt. Cook on high until liquid dries.
- Mix in green chilli, fried potatoes, kewra water, food color, coriander leaves. Cover for 5 minutes on high, then simmer for 15 minutes.
- Serve hot with salad and raita. Enjoy this delectable Aloo Chicken Pulao, a classic Pakistani and Indian dish!
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