Chicken Pulao Recipe

Chicken Pulao || Pulao Recipe || How to Make Pulao Rice with step-by-step photos.... 

Chicken Pulao is one pot flavored chicken is cooked with some essential spices, pulao is a delicious dish made of basmati rice, this is mildly spiced and it's not heavy like chicken biryani .it is best served with mix vegetable raita and salad

This chicken pulao is super easy to make for lunch or dinner even for unexpected guests, this recipe is also so tasteful and delicious as well as aromatic_Chicken Paulo is a traditional Pakistani recipe,.There are so many varieties of chicken pulao recipes here I am going to make it my own style Hope so you people would like to make it at home too 

                                                              

If you have tried this Chicken Pulao Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe first rinse the chicken pieces under the running water and set them aside    

      

Soak the basmati rice (long grain) in the water for at least an hour

Grind black peppercorn and  black cardamom in a grinding jar till turns into a fine powder

                               

Now in a large mixing bowl put washed chicken along with ginger garlic paste, yogurt, salt, red chili powder, ground powder, and lemon juice mix them well_Keep in the refrigerator for marination for about 30 minutes

                              

After a while chicken is transferred to the pan add 100 ml water and let it cook for 20-30 minutes

Note, If water remains in the chicken take it out into the mug or small bowl for use as a stock, and set it aside     

Take a saucepan to add 4 cups of water for 4 cups of soaked rice then bring it to boil, stay on the flame 

                     

Heat the ghee in the large-sized pot now add onion slices and fry it until crispy nice golden brown color 

                       

Take out half brown onions and spread them on a kitchen towel                 

Now in the remaining onions add whole spices and then add soaked rice and salt_Stir to mix well until aroma arose,        

Now pour boiled and hot water and adjusts the salt at this stage ( be careful adding salt because the chicken has been added salt already.

After a few minutes remove the lid and when it is half done at this time add boiled chicken, mint, and green chili stir slightly. And sprinkle food color, and biryani essence over rice, simmer it for 15 minutes on low flame remove the lid 

Transfer to the serving dish sprinkle some brown onion on top of Chicken Pulao_Now ready to serve with mixed veggie raita                     

                                                                         

Chana Pulao Recipe

Chana pulao | Kabuli Pulao || How to make Chana

 

Rice with step-by-step photos 

Chana Pulao is one of the most popular dishes in Pakistani and Indian cuisine, a tasty and very simple dish, As chana (chickpeas)is rich in protein and fiber, this pulao is very healthy, it also makes a perfect lunch box recipe 

The Kabuli Chana Pulao can be served

Kabuli chana pulao is served with mixed vegetable 

raita, salad, and kabab or any type of pickles_Kabuli chana pulao has to be prepared with

Basmati rice and ghee, I have mentioned in my previous post all  traditional dishes are prepared with ghee it helps enhance the real taste of the following dishes, For the rest, if you have any health issues you can skip ghee from your recipes

                            

Chana pulao is wholesome and full of rustic flavor. more often I have been cooking chana pulao at home, you must try once from my recipe I hope you will love it,
Note: Firstly will be cooked chana (chickpeas) but if you have leftover chana or frozen can be added you can use canned chickpeas too       

If you have tried this Chana Pulao Recipe don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Rinse and soak the chana in enough water by adding 1 tsp baking soda for overnight_Drain them well and rinse under the running water, put the chana (chickpeas) in the pressure cooker
Add 2 cups water and 4-5 pinch soda and salt
Bring it to a boil then close the lid of the pressure cooker, and let it cook for about 20 minutes after begins whistling  

Meantime rinse the rice very well in water till the water runs clear of starch_Soak the rice in enough water for 2 hours

In the hot pan put caraway seeds, star anise, and cinnamon dry roast them slightly_Grind them coarsely keep aside

Slice the onions and boil 3 cups of water in a separate saucepan for cooking rice

                     

In a pot heat ghee or oil, then add onion slices saute it for 2-3 minutes over medium flame_Then add whole spices, Saute the whole spices with onion till turns to a golden brown, then add ginger garlic paste and splash some water, keep stirring until aroma arose 

Now add boiled chickpeas, fry them with onion for a minute on medium flame

Add green chilies and salt, and stir to mix well

Now put soaked and drained rice into the chana

Keep stirring for 2 minutes

Now pour hot and boiled 3 cups of water for 2.5 cups of rice, now you can adjust the salt at this stage_Bring to boil then, cover the lid for 2-3 minutes

After 2-3 minutes add special chana masala 

Stir to mix with rice carefully and simmer it for 10 minutes

Now chana pulao is done

Chana pulao is done, transfer to the serving plate

Serve hot with raita, pickles, and salad 
                 

Chicken Dum Biryani Recipe

Chicken Dum Biryani | Hyderabadi Biryani || How to Make Hyderabadi Biryani with step-by-step photos

Dum biryani is a mixed rice dish. It is made with spices, rice, and meat. usually is cooked on slow dum processing for around 50-60 minutes, this is aromatic, flavored, and mouth-watering spiced biryani can be used for any type of meat as desired

This recipe is basically adapted from Hyderabadi cuisine in India, which in later used in many other cuisines due to its fabulous and flavored taste,

Hyderabadi biryani is a classic dish of the Mughal  nizams is eye-catching aromatic rice loved by all, we all love biryani, but when it comes to preparing them most of us step back because of the tedious process, But trust me, once you learn the right process, it is such an easy breezy way of making restaurant-style chicken dum biryani you will adore

Chicken dum biryani can be prepared in two ways,kachi(raw) method and half done method

                                

In the kachi method of making biryani, the raw ingredients are just marinated and placed at the bottom of a utensil and layered with partially cooked rice saffron, etc, sealed and cooked on slow dum processing, trapping the steam inside for even cooking,Pakki is the other method where the meat and rice are cooked separately and then the rice saffron, etc are layered

Sealed and cooked on a dum process for a shorter time

In this method, I m sharing the first method of making i.e

Kachi dum biryani made in a Hyderabadi style this recipe yields very aromatic biryani rice with delicious, soft tender, and succulent chicken with bursting flavor

This is my style of making Hyderabadi Chicken Biryani or Chicken dum biryani at home 

                                                      

If you have tried this Chicken Dum Biryani Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe first wash the rice a few times till the water runs clear, soak in an ample amount of water for 3 hours keep aside

                       

Wash the chicken pieces thoroughly under the running water and set them aside until required

                    

Collect all veggies and prepare them

                   

Soak saffron thread in a little milk

Prepare biryani masala powder precise to my spice recipe or store-bought masala also can be used...

            

Heat the oil in a wok pot or pan, add sliced onion and fry evenly until golden_When they turn dark brown, drain them out from the oil

        

Bring  11/2 to 2-liter water to a boil in a pot or a pan, and add bay leaf, shah jeera, green cardamom, and black peppercorn. cloves, cinnamon stick, star anise, and salt, Note, If you don’t like to get a bite of the spices in the rice, you can also tie these in a muslin cloth and put them in the water

When the water comes to a boil, add soaked and drained rice along with white vinegar and cook until al dente or 50% done

Mean to say you must feel the bite when you bite through a rice grain, the rice should be firm and grainy but not mushy, drain them out from the water 

And set aside until required

While the rice cooks let us make the chicken marinate for an hour

                                                                       

Take a large-sized bowl and put all washed chicken along with spices     

           

Stir to combine well then add remaining spices, further mix till everything is incorporated

At this stage can adjust the salt and chili to taste, then add ghee and further stir to combine well

Keep in the refrigerator for marination for an hour

Take a large capacity and heavy bottom pot and transfer all marinated chicken to the pot, Let the chicken heat up for 2-3 minutes on high flame until oil comes on top and separated, don’t stir the spoon at all

Take out oil from the top of chicken gravy for using at the time of dum

Then put some tomato slices along with some green chilies

                                 

Right after layer the rice over the chicken gravy

             

Then sprinkle soaked saffron, fried brown onion coriander and mint leaves along with gravy oil

                 

Lastly, sprinkle biryani essence and cover with an airtight lid to trap the steam or dum  

                     

Seal the pot firmly with dough or foil sheet and press it off onto the pot for an airtight seal

                

Place the pot on preheated Tawa, First gives it to high flame for 10 minutes then reduce the heat to low. And allow slowing cooking on low heat for 50-60 minutes

Once done turn off the flame and remove the foil sheet from the top allow to rest for at least 20 minutes

Now slightly mix them

Aromatic dum chicken biryani is done, transfer to the serving dish/tray

                    

And serve with raita for more raita can search on my blog