White chicken Pulao
White chicken Pulao

White chicken Pulao

White Chicken Pulao

INGREDIENTS

  • Chicken = 1kg
  • Rice (soaked for half hour) = 1kg
  • Onion medium( sliced) = 3
  • Garlic paste =  2tbsp
  • Ginger paste = 2tbsp
  • Tomatoes (chopped) = 4
  • Green chilies chopped = 10
  • Garam masala (cumin seeds, cinnamon, black cardamom, black pepper) = 3tbsp
  • Cloves = 4,5
  • Bay leaves = 3
  • Red chili powder = 2tsp
  • Red chili flakes = 1tbsp
  • Dried coriander = 3tbsp
  • Yogurt = half cup
  • Tamarind (imli) = 1tbsp
  • Knorr chicken cube = 1
  • Salt to taste
  • Black pepper powder = half tsp
  • Vinegar = 4tbsp
  • Oil = one and half cup

How to make white chicken pulao in simplest way

Chicken pulao is the most common and favorite dish in Asian countries particularly in India and Pakistan. A complete and simplest recipe o white chicken pulao is here let’s start:

Take a fine size pot, add one and half cup oil when the oil heat up add sliced onion for making (Tarka).

Fry onion until its color turns out golden brown. Then add garlic paste, half garam masala cloves and fry it for 2 minutes.

Add chicken and fry it for 10 minutes on medium flame.

When the color of chicken turns out light brown add chopped tomatoes and green chilies. Mix them well then add spices (red chili powder, chili flakes, salt, dried coriander). Cook this mixture for 7 to 8 minutes add gradually some water so that the mixture turns out into a fine gravy.

When the mixture cooked fine add tamarind and ginger paste and cook for 5 minutes.

Check the spices add more salt and pepper as needed.

Finally add yogurt and mix it well. Out chicken pulao masala is ready.

Now put the measured water into the pulao masala and bring it to boil.

Add soaked rice and mix them well when the mixture start boiling add 2 table spoon vinegar.

Cover it with lid and let the water dry into the mixture.

When all water absorbed turn the flame low cover the lid with napkin and let the rice steamed for 5 to 7 minutes.

Garnish the rice with mint leaves, chopped Capcicum.

After 5 to 7 minutes turn the flame off, mix the pulao well and serve it.

Serving suggestion;

          You can serve pulao with mix raita and kabab.

 

 

 

 

 

 

 

 

 

 

 

 

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