Kashmiri Chicken Pulao
May 8, 2013

A kashmiri style pulao. This recipe uses aromatic spice and chicken.

Cuisine Kashmiri
Course Main Course
Serves 5
Method Stovetop
Difficulty Easy
Cook Time 50  minutes
  • Cuisine Kashmiri
  • Course Main Course
  • Serves 5
  • Method Stovetop
  • Difficulty Easy
  • Cook Time 50  minutes
Ingredients
rice
2   cup
chicken
500   grams
cumin seeds
2   teaspoon
coriander powder
2   teaspoon
pods of green cardamom
4  
sticks of cinnamon
2  
black pepper powder
1   teaspoon
cloves of chopped garlic
5  
green chilies
4  
raisins
5  
yoghurt
1   cup
sliced onion
2  
red chilli powder
1   teaspoon
finely sliced ginger
1  
ghee
4   tablespoon
cloves
6  
water
2.5   cup
salt to taste
 
Instructions

1. Take rice, wash it properly and soak it in water for 20 minutes.

2. Wash the chicken thoroughly and drain the excess water out and apply 1 tbs salt and 1/4 tsp turmeric.

3. To the yoghurt add salt, red chilli powder, 1 tsp turmeric powder, coriander powder and black pepper powder, Whisk the yoghurt nicely and keep it aside.

4. Heat 4 tbsp ghee in a pan, add cinnamon, cardamom, cloves, chopped garlic, and saute for a minute. Add sliced onions and saute till translucent. Add finely chopped ginger and chopped green chilies, golden resins and saute.

5. Add the whisked yoghurt mixture and saute, cook for 2 minutes and once you see fat floating up.

6. Add the chicken pieces, salt to taste and cook for 5 to 7 minutes on high flame.

7. Add 2.5 cups of water cover the pot and leave it to boil for 10 -15 minutes. Use enough of water because the rice will be cooked in this.

8. When the chicken is cooked, add the rice to the chicken and allow it to cook on low heat in a covered pot. Check for salt taste and add some if required.

9. Give it a gentle stir so the basmati rice does not break, cook on low heat for 15 - 18 minutes.

10. Once cooked, Serve hot with some Raita.