Aromatic basmati rice cooked with succulent chicken, whole spices, and caramelized onions, creating a rich and flavorful dish. The slow-simmered broth infuses the rice with deep, comforting flavors, making it a must-have for Eid celebrations. Served with raita and a side of fresh salad, this traditional pulao is the perfect balance of warmth, spice, and festivity.
Ingredients :
-Cooking oil 1/2 cup -Kali mirch 1tsp (Black peppercorns) -Laung (Cloves) 5 -6 -Darchini (Cinnamon sticks) 1 -Tez patta (Bay leaves) 2 -Badi elaichi (Black cardamom) 3 -4 -Badiyan ka phool 2 ( Star anise) -Zeera (Cumin seeds) 2 tsp -Pyaz 1 cup (Onion) sliced -Hari Mirch 4 -5 ( Green chilies) -Chicken mix boti 800 grams -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Tamatar 1/2 cup (Tomato) sliced -Lemon Slice 6 -8 - Dahi 1/4 cup ( Yogurt ) -Sabut Dhania 2 tbsp ( Coriander seeds ) Crushed -Kali Mirch 1 tsp ( Black pepper powder ) or to taste --Javitri powder (Mace powder) 1/4 tsp -Chawal 300 grams soaked for 30 -40 mins ( Rice ) -Pani 3 cups ( Water ) -Hara dhania 1/4 cup ( Fresh coriander ) chopped -Hari Mirch 3 -4 ( Green chilies ) -Garam masala 1 tsp ( Optional )
Direction for cooking :
-Take a wok add cooking oil add cumin seeds , bay leaves , cloves , black pepper cinnamon sticks black cardamom , star anise cook it for a min. -Add slice onion cook it for 2 mins then add green chilies cook until onions are turn golden brown. -Add chicken boti and ginger , garlic paste and cook until chicken change its color. -Add tomato slices , lemon slices , yogurt mix well cook for 2 mins then cover and cook for 3 -4 mins until tomato are tender. -Mix well and crushed coriander seeds , black pepper powder and ,Javitri powder mix it well and cook for 2 mins. -Add water cover and cook until it starts boiling then add soaked rice. -Cook on high flame until 80 % of water dries. -Add chopped fresh coriander and green chilies , lemon slices cover & cook for 10 -12 mins on low flame until rice are fully done. -Serve with mint raita and enjoy.
