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CHIKEN PULAO Recipe | Main Course Recipe by Veena Furtado |
| INGREDIENTS | 4 Cloves
Salt to taste
3 tbsp Ghee
5 cups Water
3 Bay Leaves
4 Green Chillies
1 piece Ginger 2”
1 tsp Jeera powder
2 Cinnamon sticks
½ cup Mint leaves, chopped
1½ tsp Chilli powder
1½ tsp. Coriander powder
4 Black Cardamom
1 tsp Garam Masala
2 cups Basmati Rice
3 Onion, finely sliced
1 Tomato, finely chopped
½ bunch Coriander leaves, chopped
1kg. Chicken, cut into medium pieces
| METHOD | Wash and soak the rice for 30 minutes. Drain water and put aside. Boil chicken pieces with cinnamon, cloves, black cardamom, ginger and a little salt in 5-cups of water. Cook until just tender. Remove from fire, strain and reserve the chicken pieces and stock separately. Discard whole spices along with ginger piece. Heat ghee, fry sliced onion until golden brown. Add green chillies, chopped tomato, chopped coriander leaves and mint leaves. Saute until light brown, add chilli powder, coriander powder, garam masala, salt and jeera powder. Measure 4 cups of stock into a heavy saucepan. Add strained rice along with chicken and bring to a boil. Add a little stock if the rice is not cooked.Cover and cook over medium flame until the liquid gets absorbed. Serve along with raita.
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