Chicken Pullao

CHICKEN PULLAOIngredient:
2 large Onions cut lengthwise
2 large Chilies cut lengthwise
2 c Basmathi rice (about 1
2 kg. (1 kilogram=2.2lbs)
1 large Tomato (cut into small pieces)
10-15 Coriander leaves
5 Mint leaves
1 clove Garlic
1″ piece Ginger
12 cup Coconut powder
3 teaspoons Salt
3-4 Cloves
2 Cardamom
1 Bay leaf
1″ Cinnamon stick
1 c Yogurt
2 tablespoons Butter
1 lb. Boneless chicken
Method:
1. Heat vessel with butter,  Fry bay leaves, cloves, cardamom and cinnamon,  Put onions and chilies in vessel and fry on low heat until onions turn brown,  Add ginger + garlic paste and fry until oil separates,  Add tomato and fry for 1 minute,  Add chicken + salt + yogurt and fry for one minute,  Add mint + coriander leaves,  Cover and cook until the gravy becomes semi-solid,

Cook rice in a separate vessel,  Put rice into chicken and mix (It is advisable to cook rice about ¾ ths and then let it cook with the chicken),  Remove and serve (Will serve about 4 hungry grad. students.)

One thought on “Chicken Pullao”

  1. I’ve always been a litlte adventurous, but my results weren’t consistent. My mom has since graduated from culinary school so I’ve been trying more spices. Two of new favorites are cumin and tarragon. I add cumin to all my meats, stews, soups, etc for a deep, smoky type of flavor. Tarragon I’ve been adding to meats, pastas and things like salmon salad. Not very exotic, but I big deal for a salt, pepper and garlic powder girl.MrsTDJ recently posted..

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