Chicken Pulao


Chicken Pulao
(Morog pulao)
  •  450 g (1 lb) pulao rice or basmati rice
  •  2*1 ¼ kg (2.5 lbs) chickens
  •  1 cup finely chopped onion
  •  2 tablespoons ground ginger
  •  2 teaspoons ground garlic
  •  ½ teaspoon ground nutmeg
  •  ¼ teaspoon ground mace
  •  1/8 Teaspoon ground cloves
  •   ½ teaspoon ground cardamom
  •   ½ teaspoon ground cinnamon
  •   1 cup yogurt
  •   1 tablespoon lemon juice
  •   1 tablespoon sugar
  •   2 tablespoon raisins
  •   2 tablespoon keora water
  •   ½ teaspoon saffron
  •   2 tablespoons sliced almonds
  •   2 tablespoons sliced pistachios
  •   ½ cup milk
  •   1 cup ghee/butter oil
  • · Salt to taste



Soak saffron in keora water. Soak almonds and pistachios in water to soften and slice thinly.

Remove skin from the chicken. Make four pieces of each. Sauté the onion on ghee. Put in the chicken and fry light brown. Beat the yogurt, mix in all the ground spices and salt and add to the chicken. Cook over moderate heat stirring from time to time until gravy thickens and oil separates from the gravy. Add the lemon juice and sugar.

Take out as much oil as possible. Remove the chicken pieces from the gravy.
chicken pulao
(Chichen polao)
Rinse rice and drain water. In a saucepan take the oil. Add the rice, salt, gravy, milk and 2½  -3 cups of water. Bring to a boil. Stir, cover and simmer for about 20-25  minutes. Next,Remove from heat.

Take out half of the rice. Arrange the pieces of chicken on the rice in the pan. Sprinkle with some keora water, raisins, almonds and pistachios. Cover with the other half portion of rice. Sprinkle with rest of keora water, almonds, raisins and pistachios. Keep the pan covered over very low heat or put in the oven at 150_degree c (300_degree F) for 20-25 minutes.

Finally: Serve hot with borhani, salad and shami kebab.





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