Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, layered chicken pulao. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Layered Chicken Pulao is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Layered Chicken Pulao is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have layered chicken pulao using 28 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Layered Chicken Pulao:
- Take 1 Cup Basmati rice
- Make ready 3 tbsp Ghee
- Get 400 gms Chicken cut into medium pieces
- Make ready 1 Onion sliced
- Get 1 Tej patta(bay leaf) small
- Prepare 2-3 cloves chopped Garlic
- Prepare 1 inch chopped Ginger
- Prepare 1-2 Green chillies chopped
- Get 1/2 tsp dhaniya (Coriander)power
- Make ready 1/2 tsp Red chilli powder
- Take 1/2 tsp Garam masala
- Take 1 tsp salt or to taste
- Prepare as required Whole spices (crushed coarsely)
- Take 3-4 Laung (cloves
- Take 2-3 green cardamoms
- Prepare 2-3 black pepper whole
- Get 1 Moti Iliachi (black Cardamom)
- Get 1 inch Dalchini stick(cinnamon)
- Prepare Other spices (powder coarsely and tie in a muslin cloth)
- Get 1 tbsp Saboot dhaniya(Coriander seeds)
- Make ready 1 tbsp Fiki saunf(fennel seeds)
- Get 1/2 tbsp Jeera(cumin seeds)
- Get Other Ingredients-
- Get 8-10 Kaju(cashew) and badam(almonds), halved and roasted
- Make ready 2 onions sliced and fried till crisp
- Take 12-15 Mint leaves
- Make ready 1-2 tsp kewra water
- Take TO serve Plain raita
Steps to make Layered Chicken Pulao:
- Wash the rice in plenty of water and soak for 20 minutes.
- Collect the whole spices in a pestle and mortar and crush lightly.
- Powder saunf, saboot dhaniya and jeera. Tie these in a muslin cloth and secure tightly.
- Put clean chicke in a pressure cooker along with the crushed whole spices, muslin spice bag, ginger, garlic, Tej patta and half tsp of salt. Add 2.5 cups of water. After the first whistle, pressure cook on low heat for 1-2 minutes. Let the pressure drop by itself.
- Strain the chicken through a strainer. Keep the stock and chicken pieces separate. Discard the rest.
- Take a heavy bottom handi or pan, heat 3 tbsp ghee Add the onions and saute till light golden.
- Add chicken pieces, red chilli powder, dhaniya powder, garam masala and salt. Saute for 1-2 minutes on low heat.
- Add the soaked rice and green chillies. Stir gently for 1-2 minutes. - Measure 2 cups of stock retaining from boiling the chicken. Add it to the rice. Bring it to a boil, Cover and cook on low heat till all the water is absorbed and each rice grains is separate.
- To assemble the biryani, grease a serving handi or borosilicate dish. Transfer half of the rice to it. (I am using the same handi after cleaning it) - Sprinkle some fried onions, nuts, and mint leaves. I have also sprinkled some food color (totally optional)
- Add the rest of the rice and Cover nicely with fried onions, mint leaves and nuts. Sprinkle the kewara water. Cover. If using a ovenproof dish cover with a foil.
- If you do not have an oven just layer the pulao in a greased heavy bottom bhagona or handi. heat a tawa on very low flame and keep the on the tawa at the lowest heat for 20 minutes. Put some weight on the cover.
- Or else Preheat the oven at 150 degree Celsius. Keep in the oven for dum, for 25-30 minutes. Serve and relish with plain raita.
So that is going to wrap this up for this special food layered chicken pulao recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
