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| Prep Time | 40 minutes |
| Servings |
people
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Ingredients
- Chicken - 1 kg
- Rice - 2 1/2 glass/650g
- Onion(finely sliced) - 4 nos
- Tomato(put in a blender to extract puree without adding water, big) - 1 no
- Ghee - 3 tbsp
- Ginger Paste - 1 tbsp
- Garlic paste - 1 tbsp
- Lemon(squeezed and filtered without seeds) - 2 nos
- Curd - 4 tbsp
- Green chilies(cut into 4 round pieces each) - 5 nos
- Cashew nuts - 20 nos
- Raisins - 2 tbsp
- Cinnamon stick - 2” stick
- Bay leaf - 2 nos
- Cardamom(Elakka) - 6 nos
- Cloves(Grambu) - 6 nos
- Coriander leaves(chopped finely) -
- Mint/Pudina leaves(chopped finely) - 12 sprigs
- Biriyani masala(I used Eastern Brand) - 3 tsp
- Chicken Masala(I used Eastern Brand) - 2 tsp
- Garam masala - 1 tsp
- Pepper powder - 1 tsp
- Cumin powder(Jeerakam) - 1 tsp
- Fennel powder(Perumjeerakam) - 1 tsp
- Salt(As reqd) -
Ingredients
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Instructions
- Wash rice 6-7 times and soak in water for 30 minutes. Keep this aside.
- For preparing masala, first take curd and pureed tomato in a bowl. Mix well.
- Add lime juice and required salt. Add green chillies, mint leaves and coriander leaves.
- Add garam masala, pepper powder, cumin powder, biryani masala, chicken masala and fennel powder. Mix well with your hand. Keep this aside.
- Add 1 tbsp ghee to the same pan and add onions. Saute till dark brown in color.
- Add the previously prepared masala mixture and heat in low flame, mixing continuously for about 10 minutes.
- Add the uncooked chicken pieces to this mixture. Give it a boil and cover the pot with a lid. Taste and add more salt if required. Cook for 15-20 minutes in medium flame.
- After 15-20 minutes once the chicken is cooked well, take the chicken pieces out of the pot leaving the gravy behind in the pan. Place the chicken pieces on a separate plate.
- Drain water from the soaked rice and add rice to the pan of gravy. Mix well. Boil.
- Once the rice boils, add the kept aside chicken pieces into the pan.
- Reduce flame to medium.
- Cover with a lid and cook for 15-20 minutes. Stir occasionally with a ladle so that rice does not get burnt at the bottom.
- Add yellow color to this. (Optional)
- Add the fried cashew nuts and raisins to the pulav at the very end. Mix well and serve with raitha & lots of love.
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1 comment
Very Very Very Delicious. Lengthy process, but worth it to every bite.