Masaledar Chicken Pulao | Quick Easy Chicken Pulao | Chicken Pulao Recipe скачать в хорошем качестве

Masaledar Chicken Pulao | Quick Easy Chicken Pulao | Chicken Pulao Recipe

Masaledar Chicken Pulao | Quick Easy Chicken Pulao | Chicken Pulao Recipe | Masaledar Chicken Pulao Recipe | Chicken Pulao | How To Make Chicken Pulao | चिकन पुलाव रेसिपी CELA Brand of Kitchen Products by Spice Eats. Available on Amazon India - https://amzn.to/47OVIn7 CELA Large Stainless Steel Cutting Board - https://amzn.to/4odjf7x CELA 2 in 1 Glass Oil Sprayer and Dispenser Bottle - https://amzn.to/49t9aiY Ingredients for Chicken Pulao: Chicken with bones- 750 gms (large pieces) Basmati Rice - 500 gms ( 3 US cups To marinate Chicken: Salt- 1.5 tsp Juice of 1/2 small lemon or 1 tsp Tempering : Green cardamom - 6 Cloves - 8 Cinnamon, 1” pieces- 2 Black Cardamom - 2-3 Shahjeera- 1 tsp Bay leaf - 2 (cut into 2 pieces) To be roughly crushed: Ginger- 1” piece (10 gms) Garlic- 10 cloves ( 10 gms) Green chillies - 4-5 (cut into 2 pieces) Spice Powders: Coriander powder- 4 tsp Fennel powder- 1 tsp Red Chilli powder-1 tsp Garam Masala powder- 1 tsp Other Ingredients: Onions, finely sliced - 5 medium onions (total 300 gms) to be fried golden to a birista Mint leaves, whole- 1/2 cup & Mint leaves chopped- 1 cup Coriander leaves, chopped - 1 cup Green chilies, slit- 3 Whisked Curd/Yogurt- 5 tbsp Oil - 4 tbsp & Oil for frying the onions Ghee- 2 tsp Salt -1.25 tsp Preparation : Wash and clean the chicken pieces and add the items for marination. Mix well and set aside for 30 mins. Wash & soak the basmati rice in a bowl for around 30 mins Add the Ginger, Garlic & Green chillies in a grinder and roughly crush it. Shouldn’t be a paste. You can do this in a mortar and pestle too Fry the sliced onions in 1 cup oil till golden brown in colour Take out half of the birista and crush it with your hands or rough grind it. Set aside the balance fried onions for use later. Take out the Mint leaves & chop both the mint & coriander leaves. Slit the green chillies. Process: Take a flat, heavy bottom cooking pot & heat 4 tbsps oil. Once hot, add the whole Garam Masala/spices. Allow it to splutter and then add the ginger-garlic-chilli paste made earlier. Fry for 2 mins on low heat & then add the chicken . Fry the chicken on medium heat for around 5 mins till the chicken is lightly browned . Add the Coriander, Fennel and Red Chilli powder, mix well & fry for 3 mins on medium heat. Make sure the chicken pieces are coated well with the masala/spices. Lower the flame to minimum or switch off heat and add the beaten curd/ yogurt , the crushed fried onions and whole mint leaves. Mix well for a minute and then switch on heat. Cook on low flame for around 10 mins, mixing often till the masalas have combined well & it leaves oil. Now add 900 ml hot water for 500 gms basmati rice. Give a mix and add salt, garam masala powder, fine chopped coriander leaves and mint leaves & slit green chilies. Mix well. Let the water come to a boil. Add the rice, mix well and cook on medium heat for around 5 mins. By this time, most of the water should have dried, so give a mix gently and cover & cook on low heat for around 5 mins. Remove lid, add 2 tsp ghee and add most of the balance fried onions. Give a mix, garnish the rice with the fried onions and close lid. Cook on low heat for another 5 mins and then switch off heat. Let it rest for around 30 mins and then serve hot with raita. #chickenpulao #chickenpulaorecipe #easychickenpulao #murghpulao #quickchickenpulao #chickenpulav #spiceeatsrecipes #spiceeatschicken #spiceeats