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Chicken Kabab Pulao
By : Method
For Pulao :
For Pulao :
- Wash the rice well. Drain completely.
- Add 4 cups of water and soak for ½ hour.
- Heat the ghee in a thick bottomed pan.
- Add all the ingredients from onion to mace.
- Fry till the onion is golden brown.
- Add the rice with the soaking water. Add salt.
- Crush the soaked saffron in milk and add to rice.
- When the water begins to boil, cover the pan tightly and lower the flame.
- Leave undisturbed till the water is absorbed and rice is cooked.
- Fry the raisins and almonds in a table spoon of ghee ( extra) and mix gently in the rice without breaking the grains.
- Clean the chicken and wipe dry. Prick all over with a fork.
- Powder poppy seeds and almonds together.
- Mix them with rest of the masala , curds and salt.
- Rub some of this paste inside the chicken.
- Fill the chicken with some of the pulao and truss securely.
- Rub some of the curd mixture over it.
- Heat the ghee or oil in a kadai. Fry onion and garlic.
- Add the chicken and fry, turning the birds carefully a couple of time.
- When the chicken is browned, add the remaining curd mixture.
- Cover and simmer till the chicken is cooked.
- To serve, arrange the pulao on a serving dish.
- Untruss the chicken and place over the pulao.
- Pour the gravy from the kadai over it.
Ingredients:
For Pulao :
basmati rice - 2 cups
ghee - 1/3 cup
onion - 1 cup, sliced
garlic - 2 tsp, minced
cloves - 6
cardamoms - 6
cinnamon - 2 sticks, 5cm each
mace - 2 blades
saffron - a big pinch (soaked in little milk)
raisins - 2 tbsp
almonds - 2 tbsp( blanched and sliced)
For Pulao :
basmati rice - 2 cups
ghee - 1/3 cup
onion - 1 cup, sliced
garlic - 2 tsp, minced
cloves - 6
cardamoms - 6
cinnamon - 2 sticks, 5cm each
mace - 2 blades
saffron - a big pinch (soaked in little milk)
raisins - 2 tbsp
almonds - 2 tbsp( blanched and sliced)
For Chicken :
chicken - 1 small, about 750 gm
turmeric powder - ½ tsp
chili powder - 1 tsp
coriander powder - 1 ½ tsp
black pepper powder - ½ tsp
poppy seeds - 1 tbsp
almonds - 1 tbsp
curds - ½ cup
oil or ghee - 5-6 tbsp
onion - ½ cup, sliced
garlic - 4 flakes, chopped
salt to taste
RECIPES BY CHANDRI BHAT
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