Chicken
Pulao
Ingredients
- Chicken cut into 8 pcs.
- 5 cloves
-1 tsp black pepper
- 1 cinnamon stick 1"
- coriander seeds 1 tsp.
- large cardamom 4-5
- Caraway seeds 1 tsp.
- salt 2 tsp.
- small onion cut into pieces
- water 4 cups.
- ginger 2 inch cut into pieces
- Pakistani basmati rice 450gm
-
Masala
- 1/2 cup ghee or cooking oil
- 1 large onion skinned and finely chopped.
- 1 inch piece fresh ginger, peeled and finely
chopped.
- garlic clove, skinned and chopped
This is an easy way to make rice more exciting.
Typically, Pakistani Basmati rice would be the
best, the aroma is unbeatable, but use whatever
white rice is available.
Wash chicken thoroughly under cold water tap.
Place the meat, spice, salt, water, onion and
ginger in a large heavy based sauce pan.
Bring to boil and skim off any scum that rises to
the top. Reduce the heat, cover and allow to boil
gently for 10 minutes until the meat is tender.
Meanwhile, put the rice in a sieve and wash it
thoroughly under running cold tap until the water
runs clear. Soak in plenty of water for 30
minutes. Drain in a sieve and let it stand for a
minute or two.
Strain the meat and the spices. Reserve the stock.
Discard the spices by taking out the meat pieces
from it.
MASALA
Heat the ghee or oil in the heavy base pan and add
the onion, stir frequently.
Fry to a pale golden color. Add the drained meat,
ginger and garlic. Stirring frequently, fry this
over medium heat for 5 to ten minutes until the
meat turns a rich golden color.
While the meat is cooking, measure the stock, it
should be 3 1/2 cups. If it is less add more water
to make it to required. Boil the stock and
place the drain rice in it and parboil for 4
minutes.
Carefully add the browned meat mixture into the
rice and stir gently to mix all the ingredients.
Cover with a tight fitting lid, reduce the heat
and allow to cook for another 7 - 10 minutes until
rice is tender.
Fluff up the rice with a fork, then transfer it
into to a heated serving dish.
Serve with Raita.
