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Sofyani Pullao
Category : Chicken, Pulao and biryani
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cut the chicken into 8 pieces. Soak the rice in a pan for 30 mins.
- Drain, replenish with fresh water, add salt and half each of the whole garam masala and black cumin.
- Bring to a boil and cook until rice is almost done. Drain.
- Peel, wash, and slice onions. Clean, wash and chop mint and coriander.
- Then whisk the yoghurt in a bowl and divide into 2 equal portions. Dissolve saffron in warm milk.
- Add one portion of the yoghurt and mix well. Then pre-heat oven to 370F.
- Heat ghee in a pan, add the remaining whole garam masala and black cumin, saute over medium heat until cumin begins to crackle.
- Add onions and saute until golden brown.
- Then add ginger paste, garlic paste and red chillies, stir for 15 seconds, add chicken and fry for 2 mins.
- Add the portion of the plain yoghurt, stir, add water (approx. 1/2 cup + 4 tsp), bring to a boil, then simmer until chiken is three fourths cooked.
- Sprinkle lemon juice, adjust the seasoning.
- In the pan with the semi cooked chicken, sprinkle half each of the saffron-yoghurt, mint and coriander.
- Then spread half the rice over the chicken.
- Sprinkle the remaining saffron-yoghurt, mint and coriander, spread the remaining rice.
- Place a moist cloth on top, cover with a lid and seal with dough.
- Put the sealed pan on pressure in the pre-heated oven for 15-20 mins.
- Break the seal, shift the rice from one side (just enough to remove the chicken), make a bed of chicken in a rice dish, spread the rice on top and serve.
Ingredients:
800 g - chicken
450 g - basmati rice
150 g - ghee
salt
800 g - chicken
450 g - basmati rice
150 g - ghee
salt
For Whole Garam Masala:
500 g - yoghurt
2/3rd cup - onions
1/3rd cup - mint
1/3rd cup - coriander
6 - green cardamoms
2 - black cardamoms
6 - cloves
2 sticks - cinnamon (1-inch)
2 - bay leaves
a pinch - mace
2 tsp - black cumin seeds
4 tsp - ginger
4 tsp - garlic paste
2 tsp - red chilli powder
2 tbsp - lemon juice
1 tsp - saffron
2 tbsp - milk
RECIPES BY REHANA KHAMBATY
