Chicken Pulao

[FaZi KhaN]

Ingredients :



1 whole chicken cut into 8 pcs
10 cloves
2 teaspoons black peppercorns
2 inch piece cinnamon stick
2 tablespoons coriander seeds
6 large black cardamoms
1 teaspoon cumin, white
1 small onion, coarsely chopped
5 garlic cloves
2 inch piece ginger cut into pieces
450 grams rice
1\2 cup or oil
1 large onions skinned and thinly sliced
1 teaspoon black cumin seeds
1 teaspoon ginger paste
1 teaspoon garlic paste.



Instructions :




1. Wash chicken thoroughly under cold water tap. Place the meat, 5 cloves, 1 teaspoon black pepper, 1 cinnamon stick, coriander seeds, 3 cardamoms, white cumin, 4 cups water, onion, garlic, ginger and 1 teaspoon salt in a large heavy based saucepan.

2. Bring it to a boil and skim off any scum that rises to the top. Reduce the heat, cover and boil gently for 10 minutes until the meat is tender.

3. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.

4. Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.

5. Heat ghee or oil in a heavy based saucepan over medium heat. Add onion and stirring frequently, fry to a golden color.

6. Add 5 cloves, 1 teaspoon black pepper, 1 cinnamon stick, 3 cardamoms and 1 teaspoon black cumin, stir fry for few seconds.

7. Add meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 minutes until the meat turns to a golden color. While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less, add more water to make it to require. Boil the stock, add 1 teaspoon salt and rice in it and parboil for 5 minutes, adjust the seasoning with salt.

8. Carefully add the browned meat mixture into the rice and stir gently to mix. Cover with a tight fitting lid, reduce heat to very low and cook for another 10-15 minutes until rice is tender. Fluff up the rice with a fork and then transfer it into to a serving dish

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[SaGhiR]

yummy yummy , thanx jani

[FaZi KhaN]

u mOst welcome jani......

[Mrs. Khan]

Aap dono ko aati bhi hay cooking ya sirf recipies per zor hay ? By the way iss recipie may aik do points aur add kerlain ie
1. Yakhni banatay huay chicken ko sub maslay sumait nahi daoain pani may rather sub masaly daal ker aik do josh anay dain achay say PHIR chicken dalain aur 10 mins pakanay ki bajayeh 5 mins boil honay dain bus, kion keh bhaio agar chicken yahin gala lee to pulao may GHUL jayeh gee

2. Doosera yeh keh yakhni walay sabut maslay may 1 Tbls saunf zaroor shamil kerain bari achi khusboo wala pulao banta hay!

3. Yeh wala optional hay magar try shurt hay! wo yeh keh jub chawlon kay liyeh masala banayen to uss may namak ki bajayeh Knor Pulao cube daal lain (I cube per two 250 gms of rice) iss say pulao ka taste DOUBLE ho jata hay

[FaZi KhaN]

O thanks Sis G

ma ne tu kafi arsa cooking ki hai
mere kayi shagard b hai Allah k fazal se:P