KASHMIRI CHICKEN PULAO

-
An aromatic chicken pulao bursting with rich flavors of whole spices, Kashmiri chilies and desi ghee.




 INGREDIENTS:-

Basmati Rice-2 cups
Yogurt-1 cup
Sliced onion-2
Grated ginger-1 tbsp
Grated garlic-5-6 cloves
Chopped green chilies-5
Coriander powder-1 tsp
Turmeric powder-1 tsp
Kashmiri red chili powder-1 tsp
Black pepper powder-1 tsp
Cumin Seeds-2 tsp
Green cardamom-5-6 pods
Star anise-1
Cinnamon-1"
Cloves-5
Raisins-1 tbsp
Ghee-4 tbsp
Water-2 & 1/2 cups
Sugar-2 pinch
Salt to taste

FOR MARINADE:

Chicken-1 lb
Coriander powder-1 tsp
Turmeric powder-1 tsp
Red chili powder-1 tsp
Garam masala powder-1 tsp
Chicken masala powder-1 tsp
Lemon juice-1 tsp
Salt-1 tsp


METHOD:-

1-Wash and soak basmati rice in water for about 30 minutes.
2-Add red chili powder,turmeric powder,coriander powder,black pepper powder and salt to the yogurt and whisk well,keep it aside.
3-Marinate chicken with ingredients of marinate and refrigerate it for about 1 hour.
4-In a wide pan heat ghee,add cumin seeds,cinnamon,cardamom,cloves and star anise.
5-let them crackle,add rest onions and saute till light golden brown.
6-Then add grated ginger and garlic and saute for a minute.Add chopped green chilies and raisins and mix well.
7-Add the whisked yogurt mixture and cook for 2 minutes or until you saw fat floating up.
8-Then add marinade chicken,sugar and salt to taste,cook for 6-7 minutes on high flame.
9-Add 2.5 cups of water,cover the pan and leave it to boil for 12-15 minutes.Use enough of water because the rice will be cooked in this.
10-When the chicken is cooked,add the rice to the chicken,give it a gentle stir so the rice does not break.
11-Cook on very low heat in a covered wide pan.Adjust the salt and add some water if required.cook on low heat for about 30-35 minutes.
12-After 35 minutes remove from the heat and serve hot with chicken curry or raita.



Comments

Post a Comment

Popular posts from this blog

POTALA RASA(TEMPLE STYLE)

-
Image
Potala Rasa is very popular dish in the eastern India specially in the state of orissa.Potala or Parwal or Pointed Guard is one of the most famous vegetable in orissa.In this recipe potala is cooked with poppy seeds,cashew nuts,coconut milk and the spices.It is a typical Oriya cuisine.This recipe is one of the main menu of the "Mahaprasad" of Jagannath Temple,Puri.So let's start..... INGREDIENTS:- Potal or parwal-500 gm Grated coconut-1/2 cup Poppy seeds(khus khus)-5 tsp Cashew nut-10 pieces Ginger-1/2 inch Cumin seeds-2 tsp Turmeric powder-1/2 tsp Coriander powder-1/2 tsp Chili powder-1 tsp Garam masala powder-1 tsp Roasted cumin seeds powder-1/2 tsp Dry chilies-1 Bay leaves–2 Panch phutan-1 tsp Yogurt/coconut milk-2 tbsp Ghee-4 tbsp Salt to taste METHOD:- 1-Wash and peel the parwals.Cut each parwal in two halves(round shape). 2-Peel the potatoes and cut into cube pieces.(cut into 8 pieces) 3-Make a fine paste of grated coconut,gin
Read more

ALOO-MATAR CHAAT

-
Image
Aloo-mattar chat is a very famous chatpata street food in Odisha(a northeastern state of India).Its main ingredients are dried peas(yellow/white/green) and potato.Sometimes it is served with dahi bara(dahi vada) or gup chup(panipuri).This chat is my all time favorites street food. INGREDIENTS:- Yellow Peas-1cup Boiled potatoes-2 large(peel skin and mash them well) Chopped Onion-1 large Chopped Tomato-1 large Grated ginger-garlic-2 tbsp Turmeric powder-1 tsp Red Chili powder-1 tsp Coriander powder-1/2 tsp Cumin powder-1/2 tsp Dry mango powder-2 tsp Water-2 tbsp Oil-1 tbsp Salt as per taste FOR ASSEMBLE: Chopped onion Chopped green chili Chopped Coriander leaves Grated cucumber Grated carrots Tamarind chutney(see recipe here) Coriander min chutney(see recipe here) Sweet curd/yogurt(beat smoothly with 1 tbsp of sugar and 2 pinch of salt) Roasted cumin powder Chat masala Black salt Roasted Lijjat Papad Thin sev Papdi-5-6 METHOD:- 1-Soak
Read more

NADIA RASA DIYA CHINGUDI TARKARI(SHRIMP CURRY WITH COCONUT MILK)

-
Image
INGREDIENTS:- FOR MARINADE: Shrimps-lb Turmeric powder-2 tsp Chili powder-1 tsp Salt-2 tsp FOR CURRY: Potato-1 large(peeled & cut into cubes)-I cooked the potato cubes in microwave for 2 minutes Coconut milk- 2 cups (I used can thick coconut milk) Chopped Onions-1 large Ginger-garlic paste-1 tbsp Coriander powder-1 tsp Garam masala powder-1 tsp Kashmiri chili powder-2 tsp Turmeric powder-1/2 tsp Cardamom-2 Cinnamon-1" Cloves-2 Cumin seeds-1 tsp Dry red chili-2 Bay leaf-1 Sugar-1/2 tsp Salt to taste Mustard Oil-2 tbsp METHOD:- 1-Wash,clean and devein prawns.Marinate with turmeric powder,chili powder and salt and set aside. 2-In a pan heat oil,add cracked dry red chili,cinnamon,cardamom,bay leaf,clove and cumin seeds,once they start sizzling add the chopped onions. 3-Fry onions till it turns golden brown,then add ginger-garlic paste and stir till aroma is released. 4-Then add salt,turmeric powder,coriander powder,kashmir ch
Read more