Incredibly aromatic Irani Chicken Pulao recipe that everyone will enjoy. #happycookingtoyou #foodfusion #pulao #ramadanrecipes #ramadanspecial
Ingredients:
Prepare Irani Pilaf Masala:
-Zeera (Cumin seeds) 1 & ½ tsp
-Sabut kali mirch (Black peppercorns) ½ tsp
-Darchini (Cinnamon stick) 1 small
-Sabut dhania (Coriander seeds) 1 tbs
-Hari elaichi (Green cardamom) 3-4
-Zafran (Saffron strands) ¼ tsp
-Dried rose petals 1 tbs
-Himalayan pink salt ½ tbs or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Makhan (Butter) 2 tbs
-Cooking oil 2 tbs
-Chicken large pieces 750g
-Pyaz (Onion) sliced 1 & ½ Cup
-Tomato paste 2-3 tbs
-Water 1 Cup or as required
-Makhan (Butter) 2 tsp
-Dried zereshk black barberry 4 tbs
-Sugar ½ tbs
-Water 2 tbs
-Lemon juice ½ tsp
-Hot water 2-3 tbs
-Zafran (Saffron strands) ½ tsp
-Chawal (Rice) sella ½ kg (boiled with salt)
-Makhan (Butter) 2 tsp
-Saffron essence ¼ tsp
-Cooking oil 1 tsp
-Pista (Pistachios) sliced
Directions:
Prepare Irani Pilaf Masala:
-In spice mixer,add cumin seeds,black peppercorns,cinnamon stick,coriander seeds,green cardamom,saffron strands,dried rose petals,pink salt,turmeric powder,blend well & set aside.
-In a wok,add butter,cooking oil & let it melt.
-Make deep cuts on chicken pieces.
-Add chicken & fry on medium flame from both sides until light golden & set aside.
-Add onion & fry until onions are translucent.
-Add tomato paste,gradually add water,mix well & cook for 1-2 minutes.
-Add prepared spice mix (reserve ½ tbs for later use) & mix well.
-Add fried chicken pieces,reserved spice mix,cover & cook on low flame for 6-8 minutes,turn sides,cover & cook on low flame for 6-8 minutes.
-In saucepan,add butter & let it melt.
-Add dried zereshk black barberry,sugar,mix well & cook for a minute.
-Add water,mix well & cook for a minute.
-Add lemon juice,mix well & set aside.
-In a bowl,add hot water,saffron strands & mix well.
-Add rice (1 cup) & mix well (reserve remaining rice for later use).
-In a pot,add butter & let it melt.
-Add glazed black barberries,saffron rice & spread evenly.
-Add remaining rice,make holes,saffron essence,cooking oil,cover & cook on low flame for 8-10 minutes without stirring to get a nice brown color on the bottom.
-Flip pot on large tray,placing the crispy part on the top,add chicken pieces with gravy,glazed barberry,pistachios & serve!
