Chicken pulao

 

lets try it...and enjoy the food 

1. Ingredients
2. 1 1/2 kg chicken, bone-in
3. 1 tsp. coriander seeds
4. 1 tsp. fennel seeds
5. 1 1/2 tsp. pepper corns, divided
6. 2 bay leaves
7. 3 sticks cinnamon, divided
8. 1 onion
9. 1 bulb garlic
10. 6 cups water
11. 1/4 cup oil/ghee
12. 2 onions, sliced
13. 1 1/2 tomato, sliced
14. 2 tbsp. ginger-garlic paste
15. 4 black cardamoms
16. 6 green cardamoms
17. 2 star anis
18. 1/2 tsp. cumin seeds
19. 4 cloves
20. 1 cup yogurt
21. To taste, salt
22. 4 green chillies
23. 2 tbsp. ginger julienned
24. 3 cups rice, washed, soaked 20 minutes, drained
25. 1 pk pulao masala (optional)

Steps

 1 hour

1. 1

   Make bouquet garni of coriander seeds, fennel seeds, 1 teaspoon pepper corns, bay leaves and 1 stick cinnamon.

2. 2

   In a dutch oven or stock pot add water, chicken, bouquet garni, onion and garlic and 2 tablespoon of pulao masala (if using); bring to a boil and cook for 20 minutes.

3. 3

   Discard the bouquet garni, onion and garlic; strain the stock and set aside the chicken and stock.

4. 4

   In a dutch oven heat the ghee/oil and add the remaining whole spices and fry till fragrant.

5. 5

   Add the sliced onions and sauté till golden brown.

6. 6

   Add tomatoes and ginger-garlic paste and cook till tomatoes are soft.

7. 7

   Add whisked yogurt and cook till liquid dries.

8. 8

   Add the chicken, ginger and green chillies and fry till chicken is of golden colour.

9. 9

   Add the stock, salt and remaining pulao masala. Mix well and bring to a boil.

10. 10

    Add the rice, gently mix and cook till water is almost dry.

11. 11

    Cover and simmer on low heat for 20 minutes.

12. 12

    Switch off flame and leave undisturbed for 5 minutes.

13. 13

    Fluff rice and serve with desired raita.