Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, layered chicken pulao. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Layered Chicken Pulao is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Layered Chicken Pulao is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have layered chicken pulao using 28 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Layered Chicken Pulao:
- Get 1 Cup Basmati rice
- Prepare 3 tbsp Ghee
- Take 400 gms Chicken cut into medium pieces
- Make ready 1 Onion sliced
- Make ready 1 Tej patta(bay leaf) small
- Take 2-3 cloves chopped Garlic
- Get 1 inch chopped Ginger
- Take 1-2 Green chillies chopped
- Take 1/2 tsp dhaniya (Coriander)power
- Take 1/2 tsp Red chilli powder
- Prepare 1/2 tsp Garam masala
- Make ready 1 tsp salt or to taste
- Take as required Whole spices (crushed coarsely)
- Prepare 3-4 Laung (cloves
- Prepare 2-3 green cardamoms
- Get 2-3 black pepper whole
- Make ready 1 Moti Iliachi (black Cardamom)
- Make ready 1 inch Dalchini stick(cinnamon)
- Take Other spices (powder coarsely and tie in a muslin cloth)
- Take 1 tbsp Saboot dhaniya(Coriander seeds)
- Prepare 1 tbsp Fiki saunf(fennel seeds)
- Prepare 1/2 tbsp Jeera(cumin seeds)
- Make ready Other Ingredients-
- Prepare 8-10 Kaju(cashew) and badam(almonds), halved and roasted
- Make ready 2 onions sliced and fried till crisp
- Prepare 12-15 Mint leaves
- Prepare 1-2 tsp kewra water
- Prepare TO serve Plain raita
Steps to make Layered Chicken Pulao:
- Wash the rice in plenty of water and soak for 20 minutes.
- Collect the whole spices in a pestle and mortar and crush lightly.
- Powder saunf, saboot dhaniya and jeera. Tie these in a muslin cloth and secure tightly.
- Put clean chicke in a pressure cooker along with the crushed whole spices, muslin spice bag, ginger, garlic, Tej patta and half tsp of salt. Add 2.5 cups of water. After the first whistle, pressure cook on low heat for 1-2 minutes. Let the pressure drop by itself.
- Strain the chicken through a strainer. Keep the stock and chicken pieces separate. Discard the rest.
- Take a heavy bottom handi or pan, heat 3 tbsp ghee Add the onions and saute till light golden.
- Add chicken pieces, red chilli powder, dhaniya powder, garam masala and salt. Saute for 1-2 minutes on low heat.
- Add the soaked rice and green chillies. Stir gently for 1-2 minutes. - Measure 2 cups of stock retaining from boiling the chicken. Add it to the rice. Bring it to a boil, Cover and cook on low heat till all the water is absorbed and each rice grains is separate.
- To assemble the biryani, grease a serving handi or borosilicate dish. Transfer half of the rice to it. (I am using the same handi after cleaning it) - Sprinkle some fried onions, nuts, and mint leaves. I have also sprinkled some food color (totally optional)
- Add the rest of the rice and Cover nicely with fried onions, mint leaves and nuts. Sprinkle the kewara water. Cover. If using a ovenproof dish cover with a foil.
- If you do not have an oven just layer the pulao in a greased heavy bottom bhagona or handi. heat a tawa on very low flame and keep the on the tawa at the lowest heat for 20 minutes. Put some weight on the cover.
- Or else Preheat the oven at 150 degree Celsius. Keep in the oven for dum, for 25-30 minutes. Serve and relish with plain raita.
So that is going to wrap it up with this exceptional food layered chicken pulao recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
