Fragrant, flavorful, and perfectly raseela — this Chicken Pulao is a Ramadan must-try! Made even more delicious with #Dalda, our #TrustedRecipePartner, bringing you perfect results every time.#foodfusion #pulao #ramadanspecial
Ingredients:
-Dalda Corn oil ½ Cup
-Pyaz (Onion) sliced 2 large
-Chicken 500g
-Zeera (Cumin seeds) 1 tsp
-Sabut kali mirch (Black peppercorns) ½ tsp
-Laung (Cloves) 3-4
-Badi elaichi (Black cardamom) 2
-Sabut lal mirch (Button red chillies) 3-4
-Darchini (Cinnamon stick) 1
-Tez patta (Bay leaves) 2
-Tamatar (Tomato) pureed 2 medium
-Dahi (Yogurt) whisked 2 tbs
-Hari mirch (Green chilli) finely chopped 1 tsp
-Garam masala powder ½ tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Iodized Himalayan pink salt 1 & ½ tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Chicken yakhni (Stock) 3 & ½ Cups (2 chicken cube dissolved in 3 & ½ Cups of water)
-Chawal (Rice) sella 500g soaked for 2 hours
-Hari mirch (Green chillies) 2-3
-Orange food color 1/8 tsp
-Pyaz (Onion) fried 2-3 tbs
-Lemon slices 3
-Hara dhania (Fresh coriander) chopped
-Podina (Mint leaves) chopped
-Pyaz (Onion) fried
Directions:
-In a cooking pot,add corn oil,onion,mix well & sauté until translucent.
-Add chicken & mix well until it changes color.
-Add cumin seeds,black peppercorns,cloves,black cardamom,button red chillies,cinnamon stick,bay leaves & mix well.
-Add tomato puree,yogurt,green chilli,garam masala powder,red chilli powder,pink salt,black pepper powder,ginger garlic paste,mix well & cook on medium flame until oil separates (4-5 minutes).
-Add chicken stock,mix well & bring it to boil,cover & cook on low flame for 6-8 minutes.
-Add rice,mix well & cook on high flame until water is reduced (2-3 minutes).
-Add green chillies,orange food color,fried onion,lemon slices,fresh coriander,mint leaves,cover with kitchen cloth & lid and steam cook on low flame for 10-12 minutes.
-Garnish with fried onion & serve!
