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A flavorful addition to your Iftar spread! Quick, easy, and packed with rich taste—Qalandari Chicken Pulao is a must-try! Serve it with raita and enjoy a soul-satisfying meal. #happycookingtoyou #foodfusion #araywahh #monthofgood
Ingredients:
Prepare Spice Mix for Pulao:
-Hari elaichi (Green cardamom) 6-7
-Sabut dhania (Coriander seeds) 1 tbs
-Saunf (Fennel seeds) 1 tbs
-Zeera (Cumin seeds) 1 tbs
-Jaifil (Nutmeg) ¼ piece
-Javitri (Mace) blades 2
-Kali mirch (Black peppercorns) ½ tsp
-Laung (Cloves) 6-7
-Darchini (Cinnamon stick) 1
Prepare Chicken Pulao:
-Ghee (Clarified butter) ½ Cup
-Darchini (Cinnamon sticks) 2
-Kali mirch (Black peppercorns) ½ tsp
-Hari elaichi (Green cardamom) 4-5
-Badiyan ka phool (Star anise) 1
-Tez patta (Bay leaves) 2
-Adrak lehsan (Ginger garlic) crushed 2 tbs
-Hari mirch (Green chilli) crushed 2-3 tbs
-Tamatar (Tomato) sliced 1 medium
-Aloo bukhara (Dried plums) 8-10
-Hara dhania (Fresh coriander) chopped handful
-Podina (Mint leaves) chopped handful
-Dahi (Yogurt) whisked ½ Cup
-Himalayan pink salt 1 tbs or to taste
-Chicken powder 1 & ½ tbs
-Tatri (Citric acid) ¼ tsp (optional)
-Chicken mix boti 750g
-Hari mirch (Green chillies) 4-5
-Water 4 Cups or as required
-Chawla (Rice) Sella 750g (soaked 1 hour)
-Kewra water 1 tbs
-Zarda ka rang (Orange food color) ¼ tsp
-Pyaz (Onion) fried handful
Directions:
Prepare Spice Mix for Pulao:
-In a grinder,add green cardamom,coriander seeds,fennel seeds,cumin seeds,nutmeg,mace,black peppercorns,cloves,cinnamon sticks,grind well & set aside.
Prepare Chicken Pulao:
-In a pot,add clarified butter & let it melt.
-Add cinnamon stick,black peppercorns,green cardamom,star anise,bay leaves,ginger garlic crushed, green chilli crushed, tomato,mix well & cook on medium flame for 2-3 minutes.
-Add dried plums,fresh coriander,mint leaves,prepared spice mix,yogurt,pink salt,chicken powder,citric acid,mix well & cook on medium flame for 2-3 minutes.
-Add chicken,green chillies,mix well & cook on medium flame for 4-5 minutes.
-Add water,mix well & bring it to boil.
-Add rice,mix well & cook on medium flame until water is reduced (3-4 minutes),cover with a kitchen cloth & steam cook on low flame for 5 minutes.
-In kewra water,add orange food color & mix well.
-In a pot,add dissolved mixture,fried onion,cover with kitchen cloth & continue steam cook on low flame for 12-15 minutes.
-Mix well,add fried onion & serve with yogurt raita!
