Yummy Traditional : Biryani and Pulao
Showing posts with label Biryani and Pulao. Show all posts
Showing posts with label Biryani and Pulao. Show all posts

Kishmish Pulao Recipe


Pulao Rice | Pulao Recipe | How to Make Kuska Rice with Step-by-step Photos and Video.......

Pulao Rice is quite excellent aromatic, flavored, and tasteful pulao, it is prepared with basmati rice, pure ghee with some whole spices, almonds, and raisins_At the time of simmering is sprinkled with fried brown onions, kewra essence these ingredients make them flavorful and aromatic pulao, this pulao goes well with mutton korma or chicken korma
Although I made chicken shorba with this pulao, this curry is also good with this pulao

This pulao rice is my family's version cooked at events like Eid or any other event. Personally, I like to have it with raita or kabab by using the same method can be variations in pulao such as adding boiled peas, mutton, or chicken, these ingredients can enhance the taste, you can check out veggie pulao or matar pulao on my blog, so let’s begin 

  1. Long-grain basmati rice is the perfect choice for making any type of pulao
  2. Adding almonds and raisins along with cashew nuts also
  3. Determine the water ratio in rice depending on the soaked rice
  4. One cup of water is enough for 1 cup of properly soaked rice,1 ½ cups of water for 1 cup un soaked rice
  5. To enhance the taste can be added boiled chicken or mutton
  6. Also cooking rice in stock will make more delicious pulao

If you have tried this Pulao Rice 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 and soak the rice in water for an hour


Take all ingredients 

And prepare them all

Heat the water and soak the almonds for 5 minutes then remove the skin of the almonds, cut them into half set aside 


Heat the ghee then add onion slices and fry until crispy golden brown, Take them out on a plate and set aside


Now add all whole spices and dry fruits together, Fry them on low flame for a minute


Then add water along with salt_Bring it to boil 


Then add soaked rice, Stir to mix up well, and let it cook on medium-high heat until the water dries out

Once tiny holes appear on top of rice_Reduce the heat


Sprinkle kewra essence and brown onion, Allow to simmer for around 2-3 minutes on a very low flame

Pulao rice is done, let it a bit cool down for 10 minutes, Then Fluff up the rice and transfer it to the serving plate


Pulao rice is served with chicken curry or korma along with mixed veg raita


Restaurant Style Chicken Pulao Recipe


Restaurant Style Chicken Pulao || Chicken Pulao || How to make restaurant-style chicken pulao With step-by-step photos 

Restaurant-style chicken pulao is a quite delicious, aromatic, and flavored rice recipe made with long grain basmati rice, chicken, yogurt, tomato, green chilies, and some basic whole spices and powder spices.

This chicken pulao is literally a finger-licking mildly spiced rice dish. this dish is perfect for a quick and super easy meal that can be ready within an hour. This chicken pulao is lighter than CHICKEN BIRYANI



There are so many ways of making a chicken pulao. some people use stock to cook the dish but This is not a yakhni pulao where you make a broth first, if you are looking for one then I have made BEEF YAKHNI PULAO and shared it on my blog. 

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card


Tips to make the best Chicken Pulao:

Always wash rice at least thrice to remove starch. this prevents the rice grains in the pulao from turning mushy and sticky
Soaking the basmati rice for 30 minutes is the best for making pulao and biryani. this helps the rice grains to expand well while cooking

I used broiler chicken whereas country chicken can enhance the taste of this pulao further..just added some tenderizer powder while cooking chicken with masala
Using whole spices, crushed ginger-garlic, and green chilies is the key to this chicken pulao and makes pulao aromatic and flavorful. 

I also added yogurt this enhances the dish a lot and the chicken comes out very juicy and succulent without drying out
Using brown fried onion in this recipe gives a brownish color to the rice. whereas you can fry onion as well
Adding tomato slices to the pulao makes the pulao a bit tangy
Frying raw chicken pieces in oil is the most important step in this recipe. it takes the entire dish to a new level so doesn’t skip


For more Pulao recipes:

Chicken pulao

Keema masoor pulao

Matar pulao

Kabuli pulao

Mughlai Mutton pulao

Kishmish pulao

Veggie pulao

If you have tried this Restaurant Style Chicken Pulao then don’t forget to rate the recipe. You can also follow me on social media







Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.



Wash and soak rice for around 30 minutes



Coarsely crush the ginger garlic and green chilies. Crush the fennel and coriander seeds



Cut the tomato slices



Fry the chicken for 3-4 minutes on the medium flame



Once they turn light brown in color. drain them off the oil


Heat up the oil in the large-capacity pot. Add fried brown onion and tomato slices and stir well



Next, add yogurt, salt, black peppercorns, bay leaves, cinnamon sticks, cloves, star anise, green cardamom, and black cumin seeds



Cook the masala on medium flame until the onion and tomatoes turn mushy, soft, and completely cooked. Keep on stirring by adding crushed red chilies



Splash a little water over the masala this prevents burning the masala. Add crushed ginger-garlic and green chilies to the masala and stir very well. Add fried chicken pieces to the masala



Roast the chicken pieces with the masala for 5 minutes on medium flame. Pour the water. Next, add crushed coriander and fennel seeds



Add dry plums and green chilies. Let it come to a boil first. Next, add soaked and drained rice and stir to mix up well



At this stage can adjust the salt if needed. cook the rice. Once the water started getting reduced, sprinkle some nutmeg and mace powder over the rice. Allow to simmer for around 15 minutes on a very low flame



Restaurant-style chicken pulao is ready



Fluff up gently  the rice



Transfer to the serving tray



 Serve chicken pulao with raita                                                                  



Aloo Chana Biryani Recipe


Aloo Chana Biryani || Chana Aloo Biryani || How to make aloo chana biryani with step-by-step photos 

Aloo Chana biryani is quite an easy, delicious, and spiced layered biryani made with white chickpeas, potato, rice, herbs, and basic spices. this biryani is a vegetarian version and those who are like to eat veg meals perfect for them. this aloo chana biryani is different instead of the combination of meat and masala.

This one is made with protein-packed chickpeas and potatoes that give you carbohydrates and protein altogether. an aromatic and flavored rice dish that goes well with GREEN CHUTNEY RAITA and SHAMI KABAB


Chana aloo biryani is one of the most popular and mouthwatering recipes for foodies. Full of aroma and taste!! In the subcontinent, people love biryani and make it in different ways. Traditionally biryani cooks with meat but the variation in veg with chickpea and potato is the most demanding. Locally famous as chana biryani

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card


Recipe notes:

  1. Super basmati rice is the best for making any type of biryani. but sella rice is a substitute for basmati rice
  2. I added white chickpeas and potatoes, here you can be used only one of them
  3. Ghee can be used instead of oil
  4. Don't overcook the chickpea (Chana).
  5. Make non-watery chana aloo gravy. If there is some water then cook on high heat.
  6. Fully drained rice before making layers.
  7. Don't overcook the rice during the boil. Make sure to cook 80%
  8. Gently run the spoon to take out the biryani otherwise the rice will break.
  9. Don't insert a spoon from the middle of the pan. Always take out biryani by putting a spoon from the sides of the pan.
  10. Use large-size of vessels for layering 

 For the more Biryani recipes:

Anda Biryani

Sofyani biryani

Zafrani mutton biryani

Keema masoor biryani

Chicken biryani

Beef biryani

Fish biryani

If you have tried this Aloo Chana Biryani, don’t forget to rate the recipe. You can also follow me on social media







Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.


To prepare aloo chana biryani soak the chickpeas for at least 8 hours or overnight


Then in the morning boil the chickpeas with a few pinches of baking soda



Peel and  cut the potatoes, onion, and tomatoes


In the mixing bowl pot potatoes along with lemon juice, red chili powder, turmeric powder, salt, biryani masala, coriander, mint leaves, and green chilies



Stir to combine well then add fried brown onion and mix very well then add food color and dry plums


Stir to combine very well and keep aside for 15 minutes



Soak the rice in enough water for 30 minutes, later strain the rice and keep it aside 


When the rice gets soaked we will prepare gravy meanwhile In a wide vessel heat up the oil, And fry the onion until golden brown 



Next, add black peppercorns, bay leaves, cumin seeds, green cardamoms, black cardamoms, cloves, and cinnamon sticks. Saute them together with onion for a minute. Then add tomatoes and ginger garlic paste



Cook tomatoes with onion masala till soft then add marinated potatoes along with garam masala



Continuously Stir very well until the oil is separated. add ½ cup of water and let it cook until the potato gets 80% 



Once the potatoes are cooked add boiled chickpeas and mix with the masala very well and allow cooking further for 10 minutes on medium-low heat


Boil the water by adding salt, and cinnamon sticks. cloves, green cardamom, mint leaves, green chilies, and caraway seeds



Bring the water to a boil then add white vinegar. White vinegar will prevent the rice from sticking to each other



Cook the rice grains on a high flame. when the rice grains are 80% cooked or there is a slight bite, switch off the flame.



Immediately strain the cooked rice. keep aside



Now we will begin the layering process. spread some ghee on the bottom of the wide vessel. ley the first layer of rice then place aloo chana masala over the rice along with fried brown onion



Next, add some slices of tomatoes, lemon, and mint coriander leaves then spread the second layer of rice on top of the masala. Repeat the same process in the second layer



Finally, drizzle some milky yellow food color and ghee on top of the rice.



Towards the end, sprinkle some fried onion and some mint coriander leaves. then seal the vessel with a foil sheet.



First, for 10 minutes simmer the biryani on the high flame then reduce the heat to low and simmer further for 15 minutes



Aloo chana biryani is ready, gently fluff up  the rice



Transfer to the serving dish



Serve aloo chana biryani with raita and kabab