Chicken Pulao.
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Chicken Pulao cuisine is really a dish that's classified as an easy task to make. through the use of resources which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be displayed at numerous public occasions perhaps. I am certain you will see lots of people who just like the Chicken Pulao dishes that you simply make.
Alright, don't linger, let's plan this chicken pulao menu with 15 components which are surely easy to find, and we have to process them at the very least through 8 measures. You should shell out a while on this, so the resulting food could be perfect.
Composition Chicken Pulao:
- Require of Chicken Thighs - bone in, skin removed.
- Provide 2 cups Rice -.
- You need 2 of Onion - medium thinly sliced.
- Require 1/4 tsp - Tumeric Powder -.
- Provide 1 tbsp of Chilli Powder -.
- Provide 1 tsp Ginger paste -.
- Need 1 tsp - Garlic paste -.
- Require 1 of Cinnamon " stick -.
- Provide 2 for Star anise -.
- You need 3 pods Cardamom -.
- Require 3 Cloves -.
- Provide 1/2 cup Yogurt -.
- Prepare 1 tbsp for White Vinegar -.
- Need to taste of Salt.
- Prepare of Oil.
Chicken Pulao instructions:
- Fried Onions & fried cashews for garnish (totally optional but highly recommended).
- Clean the chicken thighs and cut each into 4-6 pieces and place it in a bowl. To the chicken, add some tumeric, red chilli powder, ginger & garlic paste, salt and mix well to combine. Marinate for 30mins.
- Chop up the onions and then wash the rice and allow it to soak for about 15mins.
- Once the 30mins has passed, to some heated oil add the cardamom, cinnamon, star anise and cloves and fry for a minute. Next add the onions and saute until they start to brown.
- Add the marinated chicken and mix well. Let this cook for 10mins on high, stir and cook till the spices are cooked through. Add the yogurt and continue to cook for a couple more minutes.
- Drain the soaked rice and add it to the pan. I work with the 1:2 ratio, so I added about 4 cups of water to the 2 cups of rice. Add the vinegar and required amount of salt and I gently stirred just so I don't break the rice (important!).
- Bring the liquid to a boil, cover with a lid and reduce the heat to low and cook for 20mins covered. It's tempting to open up and see, but don't! :) After 20mins, the water should have been absorbed and the rice will be cooked.
- Garnish with the fried onions and fried cashews. Serve hot with some onion raita.
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