Junglee Pulao Restaurant Style
Ingredients
For Pulao Masala Powder:
1. 2 tbsp coriander seeds
2. 1 tbsp cumin seeds
3. 1 & 1/2 tbsp fennel seeds
4. 1 star anise
5. 3 black cardamoms
6. 2 tbsp black peppercorns
7. 1/2 tsp cloves
8. 8 green cardamoms
9. 3 pieces cinnamon sticks
Other Ingredients:
1. 1 cup oil
2. 1 large onion, finely sliced
3. 2 tbsp garlic
4. 1 kg boneless chicken, cut into cubes
5. 1/2 kg chicken mince
6. 2 tbsp salt
7. 100g carrots, thick julienne cut
8. 200g cabbage, sliced
9. 1/2 kg potatoes, cut into wedges
10. 2 bullet green chillies, chopped
11. 1 & 1/2 tsp red chilli powder
12. 1 medium bell pepper, deseeded & sliced
13. 1 kg rice, washed
14. 1 tbsp salt
15. Bullet green chillies, chopped
16. 1/2 tsp yellow food colour mixed with kewra water (2 tbsp kewra water + 4 tbsp water)
17. Handful of coriander leaves
Instructions
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1. In a grinding mill, add all the ingredients under Pulao Masala and grind to a powder.
2. Heat oil, add onions, and fry until golden on high flame.
3. Add garlic, chicken, and cook on high flame until it changes colour.
4. Add chicken mince and mix well.
5. Add Pulao Masala powder, salt, and cook on high flame for 2 to 4 minutes.
6. Add carrots, potatoes, and cook on high flame for 8 minutes. Add green chilli, red chilli powder, 1 cup water, cover, and cook on low to medium flame until the potatoes are tender.
7. Add cabbage, bell pepper, rice, salt, water (1 & 1/2 inch above the rice), mix, cover, and cook on high flame until the water dries.
8. Add green chilli, kewra water and food colour mixture, coriander leaves.
9. Cover the lid with a tea towel, place it on the pot. Cook on high flame for the first 5 minutes, then simmer on low for 20 minutes.
10. Serve hot with raita or chutney. Enjoy your Junglee Pulao!
