Kabuli Pulao with Chicken
Salt & Pepper
2 onions (chopped)
2 green chillies (half slit)
A small piece of ginger (chopped)
3 garlic cloves(chopped)
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric powder
2 cups water
3 carrots (peel & grated)
1 cup raisins
Few nuts of ur choice
1 tbsp ghee
Oil for frying.
A bay leaf
1 cinnamon stick
1 star anise
3 cardomom pods
Oil for frying
2 tbsp ghee / oil
3 cups Basmati rice
3 cups broth + 2 cups water.
Marinate chicken pieces in salt & black pepper & keep aside.
Heat oil in a pan & fry chicken pieces to light golden brown.
Drain them on a kitchen paper .
Fry chopped onions in the same pan.
When translucent, add green chilli & ginger-garlic paste.
Add masala powders & fried chicken.
Add water, cover & cook .
Remove the chicken pieces, strain the broth & keep aside.
Heat ghee+oil in a pan.
Fry grated carrots raisins & nuts .
Heat ghee+oil in a sauce pan.
Add Cinnamon, cardomom,star anise & cloves.
Add basmati rice & stir. Add 3 cups of boiled water along with prepared stock.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat. When rice is 3/4 cooked remove from fire .
Add chicken pieces & cover them with rice.
Top with fried carrots , raisins & nuts.
Close the lid tightly & keep aside for 2 mn.
Garnish with garam masala & coriander leaves.