tag:blogger.com,1999:blog-24908131069125062412024-09-24T12:34:58.784-07:00The way I cookTopGunhttp://www.blogger.com/profile/10795740763498809968noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2490813106912506241.post-69777716583114837722013-07-25T04:57:00.001-07:002017-06-03T06:47:32.442-07:00Mrgh Pulao<head>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvAD31hTTVvFjA1GGLSoQgbdRljqRwgrC67tPICaqJLG3uuDWHgkUykO08ymiloEfaO-z8yzZ4Wf5Fp-r36GhDMsb6718EoXOgXPlMR-pOw2H0SMswMGWPvzSvmUdBZ_nAfxIOXBoqPxn6/s1600/chicken-pulao1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvAD31hTTVvFjA1GGLSoQgbdRljqRwgrC67tPICaqJLG3uuDWHgkUykO08ymiloEfaO-z8yzZ4Wf5Fp-r36GhDMsb6718EoXOgXPlMR-pOw2H0SMswMGWPvzSvmUdBZ_nAfxIOXBoqPxn6/s320/chicken-pulao1.jpg" width="320" /></a></div>
<ul>
<li class="auto-style1"><span style="color: #b45f06;">Preparation time: 4 hours</span></li>
<li class="auto-style1"><span style="color: #b45f06;">Cooking time: 1 hour</span></li>
<li class="auto-style1"><span style="color: #b45f06;"><br /></span></li>
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Preparation:</span></h3>
<span class="auto-style1">1 medium sized Chicken, cut to 6 pieces</span><br />
<span class="auto-style1">Basmati rice: 1 KG</span><br />
<span class="auto-style1">Kewra Water : 2 tb spoon</span><br />
<span class="auto-style1">Saffron threads (few), optional</span><br />
<span class="auto-style1">Milk : 1/4 pint</span><br />
<span class="auto-style1">oil/ghee-1 tb spoon</span><br />
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For Marination:</h4>
<span class="auto-style1">Salt: 100ml</span><br />
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1 onion grind to paste</div>
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Garlic paste, 1 tbs</div>
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Ginger Paste: 1 tbs</div>
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cumin powder: 1 tsp</div>
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corriander powder: 1 tspfreshly grated nutmeg</div>
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garam masala powder: 1 tsp</div>
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black paper milled: 1/2 tsp</div>
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yogurt: 1 1/2 tbs</div>
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pistacchio powder, optional: 1/2 tbs</div>
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For Rice:</h4>
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Cinamon stick: 4</div>
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clove: 3</div>
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cardamom pods : 5</div>
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bay leaf: 5 </div>
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ghee or butter: 1 tbs</div>
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hot water, boiled once </div>
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Clotted cream: 1tbs</div>
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<br />To Garnish:</h4>
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finely chopped onion fried until brown but not crisp</div>
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cashew nuts, lightly toasted</div>
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raisins, optional</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLu09aKwIk9ZLvtq5t0yjqRTf7mz4rF432wm2KA3kOIsnimGbq5ZhI2_ihskwswfNH4fGyZ_csCd3VwCCWLE8GdUbe35qEEcVhDh-SCeoW-YlvKr0Nl9sUMBI54s7tdABGu0S4XBPG39Pm/s1600/Recipe-3065-Chicken-Pulao-57585.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" class="auto-style1" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLu09aKwIk9ZLvtq5t0yjqRTf7mz4rF432wm2KA3kOIsnimGbq5ZhI2_ihskwswfNH4fGyZ_csCd3VwCCWLE8GdUbe35qEEcVhDh-SCeoW-YlvKr0Nl9sUMBI54s7tdABGu0S4XBPG39Pm/s200/Recipe-3065-Chicken-Pulao-57585.jpg" width="200" /></a><span style="color: #b45f06;">
Method:</span></h3>
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<ul>
<li class="auto-style1">mix 100 gm salt in 1 litre of water i.e 10% salt</li>
<li class="auto-style1">add chicken pieces and leave them for an hour</li>
<li class="auto-style1">remove the chicken and mix with all the ingredients for the marination</li>
<li class="auto-style1">leave in the fridge covered for 3-4 hours</li>
<li class="auto-style1">put the saffrons in kewra water and leave aside</li>
<li class="auto-style1">wash rice until water is clear, then drain out water</li>
<li class="auto-style1">heat oil in a pan on medium heat, add marinated chicken</li>
<li class="auto-style1">stir for 4-5 minutes, once skin starts changing colour add milk</li>
<li class="auto-style1">cook covered, stirring occasionally until chicken is almost done</li>
<li class="auto-style1">take out the chicken and keep the broth</li>
<li class="auto-style1">in another sauce pan heat ghee or butter</li>
<li class="auto-style1">add the whole spices</li>
<li class="auto-style1">add rice once spices release aroma (less than a minute)</li>
<li class="auto-style1">stir and fry rice until each rice mixes with oil</li>
<li class="auto-style1">Add half of the gravy from the chicken and mix well</li>
<li class="auto-style1">now add hot water and cook until rice is almost done</li>
<li class="auto-style1">once rice is almost done and absorbed water, take out half of the rice</li>
<li class="auto-style1">put the chicken, rest of the gravy, half of kewra water, clotted cream and half of the fried onion</li>
<li class="auto-style1">put rest of the rice on top</li>
<li class="auto-style1">spread fried onions, cashew, raisins and remaining kewra</li>
<li class="auto-style1">cover and cook on low heat for 1/2 hour or until rice is well cooked</li>
<li class="auto-style1">Mix before serving</li>
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TopGunhttp://www.blogger.com/profile/10795740763498809968noreply@blogger.com0