Chicken pulao...
Color and Spices
Color and Spices
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  • 2 cups Chicken: 8-10 pieces Onion (thinly sliced): 1/2 cup Onion (cubed): 1/4 cup Ginger (chopped): 1/2 tbsp Garlic: 7-8 cloves Green chilies: 2-3 (optional)
  • 4 tbsp Red chili powder: 1 tsp Turmeric powder: 1 tsp Biryani masala: 1 tbsp Green cardamom: 2-3
  • 1 inch stick
  • White peppercorn: 1 tsp Milk: 2 cups + 2 tbsp Warm water: 2 cups Saffron: few strands
  • 3. In a heavy bottom pan heat oil, fry the thinly sliced onion till red
  • 5. In a heavy bottom pan
  • 3-4 min Add salt, mix well, cover and cook over medium heat for
  • 5-6 min Uncover and cook over high heat till oil separates and water from the chicken dries up
  • 7. Add warm water and milk. Add salt. Cook till the liquid starts to boil, as it boils reduce the heat cover and cook till all the liquid is absorbed. Switch off the heat, sprinkle saffron soaked milk and handful of mint leaves, half of the fried onion, cover and let stand for half an hour.
  • 8. Just before serving very gently transfer the pulao to the serving bowl. Sprinkle fried onion and fresh mint leaves while serving. Serve with pickled onion, raita.



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