Special Chicken Pulao
Ingredients
For Pulao Masala:
- 1 & 1/2 tbsp Coriander seeds
- 1 Star anise
- 1 & 1/2 tbsp Cumin seeds
- 1 tbsp Fennel seeds
- 1 tsp Garam masala powder
- 2 tbsp Salt
- 1 & 1/2 tbsp Crushed red chilli
- 1/2 tsp Black peppercorn
- 3 Bay leaves
- 1 tbsp Biryani masala powder
- 1 tbsp Tamarind
- 1 tsp Chinese salt (or 2 Knorr chicken cubes)
- 1 small bunch Mint leaves
Other Ingredients:
- 1 cup Oil
- 1 medium Onion, finely sliced
- 1 & 1/2 tbsp Garlic, crushed & heaped
- 1 Lemon, sliced
- 2 large Tomatoes, sliced
- 3 tbsp Green chili paste (adjust to taste)
- 4 tbsp Yogurt
- 1 kg Chicken
- 1 kg Rice
- 6 Bullet green chillies
Instructions
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1. Grind coriander seeds, star anise, cumin seeds, fennel seeds, garam masala powder, and salt into a powder using a blender.
2. Transfer the ground spice mixture to a bowl. Add crushed red chili, black peppercorn, bay leaves, biryani masala powder, tamarind, mint leaves, and Chinese salt (or Knorr chicken cubes). Set aside.
3. Heat oil in a pot and fry onions until golden.
4. Add crushed garlic and fry for a few minutes on high flame.
5. Add lemon slices and tomatoes. Cook until the tomatoes soften.
6. Stir in green chili paste and yogurt. Mix well and cook until the oil separates.
7. Add chicken and mix well. Add the prepared masala powder mixture and cook on high flame until the chicken changes color.
8. Pour in 1 cup of water, cover, and cook until the chicken is tender.
9. Add washed rice. The water level should be 1 & 1/2 inches above the rice or 2 cups of water for each cup of rice. Mix well and adjust the salt to taste.
10. Add green chilies, cover, and cook on high flame until the liquid dries.
11. Cover the lid with a tea towel. Cook on high flame for the first 7 to 8 minutes, then reduce to low flame and simmer for 20 minutes.
12. Serve hot with salad and yogurt. Enjoy your Special Chicken Pulao
