Chicken pulao biryani style | pulao biryani recipe | chicken pulao recipe

Описание: Chicken Pulao Biryani | Pulao Biryani Recipe | Chicken Biryani | Chicken Pulao | Pulao Biryani | Chicken Pulao Recipe | Chicken Biryani Recipe | Chicken Biryani for Beginners | Pulao Recipe | Biryani Recipe | Chicken Pulao Biryani Recipe

Ingredients for the Chicken Pulao Biryani :

Chicken, large pieces with bones -1 Kg
Basmati Rice- 4 US cups (750 gms)

Tempering:
Green cardamom- 10 nos
Cloves-10
Shahjeera -1 tsp
Black cardamom-2
Black peppercorns-1/2 tsp
Bay leaf-3 (halved)
Cinnamon-3 pieces

Spice powders:
Coriander powder- 2 tsp
Garam Masala powder- 3/4 tsp

Pastes:
Ginger Garlic paste-4.5 tsp
Green chillies crushed - 2 tsp (4 green chillies, crushed )

Veggies:
Onions, sliced -4 medium (300 gms)
Tomatoes, sliced -2 small (120 gms)
Green Chillies slit- 7-8 nos
Coriander leaves chopped- 1 US cup (30 gms)
Mint leaves- 1/2 cup

Other Ingredients:
Whisked curd/plain yogurt- 200 ml
Groundnut oil- 1/2 cup
Ghee-2 tsp
Saffron, soaked in warm milk- 1/4 cup
Salt -2 tsp in chicken + 2 tsp in water for rice

Preparation:

Soak a pinch of saffron in 1/4 cup of warm milk. Set aside for an hour for the colour and flavour to release.
Slice the onions and the tomatoes. (Slice the tomatoes a little thick)
Slit the green chillies, pick the mint leaves and fine chop the coriander leaves.
Whisk the curd/plain yogurt till smooth and set aside.
Soak the basmati rice for 30 mins. You can soak it just before you start frying the onions.

Process:

Heat groundnut oil in a pan/cooking pot and then add the sliced onions.
Fry it on medium heat for around 10-12 mins till golden brown. Take out 4 tbsp of fried onions to be used later as birista garnish.
Remember to switch off heat at this point to prevent it from further browning and then add the whole spices to the balance fried onions.
Switch on heat, give a stir for 30 secs. Add the chicken pieces.
Sear on high heat for 1-2 mins and then lower it to medium heat.
Then add the ginger garlic paste, and crushed green chillies. Mix and sear on medium heat for around 2 mins till the masala is cooked.
Now add the coriander powder, 2 tsp salt and garam masala powder and mix and fry on medium heat for another 3-4 mins till browned.
Now add the sliced tomatoes, 3-4 slit green chillies, whisked curd/ yogurt, 2 tbsp chopped coriander leaves and 2 tbsp mint leaves and give a mix on low heat for 2 mins.
Continue to cook on medium heat for another 3-4 mins till it coats the chicken, there is very little water left and oil separates.
Now add 1 litre water ( for 4 cups rice) and allow it to come to boil.
Also add 2 tsp salt, balance green chillies, chopped coriander and mint leaves.
Once the water has come to a boil add the rice, mix and cook on medium heat for 5 mins.
Now give a mix and add ghee, fried onions and saffron.
Seal the pan with foil and close with a lid. Now cook on DUM on low heat for around 18-10 mins.
Switch off heat and for minimum 30 mins.
Serve hot with a side of salads and raita.






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