CHICKEN PULAO
BACKGROUND
Pulao is an authentic Asian cuisine cooked for special occasions with some mouth watering sides like raita , salads, plain yogurt or anything you like.
HISTORY
Back in tenth century, Abu Ali Ibne Sina in one of his books talked about pulao that is why he is considered the father of pulao.
INGREDIENTS
oil - 4 tbsp
onions - 2 (sliced)
black cardamom - 3 - 4 pod
whole black pepper - 5 - 6 corn
cloves - 5 - 6 pods
cinnamon - stick - 3
ginger garlic paste - 1 tbsp
chicken - 1 kg
tomatoes - 1 cup
mint leaves - 1 bunch
green chillies - 12 - 15
water - 4 cups in pot 1 1/2 cup in jug
rice - 500 g
RECIPE
Soak rice in water and put aside for 15 mins
Heat oil in the pot
Add cinnamon black cardamom black peppercorns cloves and thinly sliced onions into it and stir till slightly fried.
Add ginger garlic paste and fry onion little more till the onion turns pinkish brown.
Put chicken and fry for 3 - 4 mins on high heat.
Grind mint leaves tomato and green chillies with water half filled in a jug for 2 seconds and add the mixture in the pot and cook for a minute. Cover the pot and cook it till the chicken is done.
Add 4 cups water in the pot and bring to boil. Now add rice and let it cook till the rice absorbs water.
Now let it cook on slow heat till the rice is done. Mix it once while cooking.
Dish it out and go ham on it.