CHICKEN PULAO

Chicken Pulao is another traditional dish from Hyderabad, this adds life to every occasion. This traditional dish needs no introduction and is a delightful blend of spiced chicken, rice and aromatic herbs. There are several ways of preparing this dish and I have the simplest recipe to prepare this dish. Here’s how you go about preparing it at home with some easily available ingredients. 

Ingredients: 

Chicken -  200 gm 

Garlic -  4-5 cloves

Ginger -  2-3 inch

Bay leaf / tej pata - 3

Green cardamom / Elaichi -  3-4 

Turmeric powder -  1/2 tsp 

Green chillies - 4-5 or as per taste

Clove - 5-6

Basmati rice - 1 cup (serves two to three)

Garam masala powder - 1 tsp

Red chilli powder - 1 tsp

Star anise - 4-5

Curd (2 tsp) - for marination 

Onion - 2 - sliced 

Salt - to taste

Carrot - 1 sliced / beans - 5-6 - cut into pieces

Process:  

• 1. Take a bowl and add garam masala, red chilli powder, salt, turmeric powder and half of the prepared ginger-garlic paste. Mix it well and keep aside. Marinate the chicken pieces with curd and this ready spices mix and keep it aside to set for 20 minutes.
• 2.Heat oil in a non-stick pan on medium flame and add bay leaves, cardamom, cloves, cinnamon, green chilies and star anise. Mix well and add sliced onions. Saute them over a medium flame until onions turn glossy and transparent.
• 3. Now, add the marinated chicken and cook them for 4-5 minutes.
• 4. Add rice, 1 cup of water, turmeric powder and the remaining ginger-garlic paste. Season with salt and mix well. Let the rice be completely cooked. Stir occasionally.
• 5. When the rice is cooked, transfer the pulao to a serving plate, squeeze lemon on it and garnish with coriander leaves. You can add raita as a side dish.
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