cibobook – For Food Lovers

Be a chef at your home!

Hindustani Pulau ( Pilaf )

on July 30, 2012

Hindustani Pulau

Aroma you can’t ignore!

Ingredients:

-Rice 1/2 kg soaked for 20 minutes

-Kewra essence

-Oil 1 tbsp

For stock:

-Chicken 1kg

-Fennel seeds 4 tbsp

-Coriander seeds 4 tbsp

-Onion medium 1 roughly chopped

-Garlic cloves 4-5

-Water 5 cups

-Salt

Boil chicken with all the above ingredients for about 1 hr on low flame. When chicken is tender, remove from stock and reduce stock by 3-4 cups. Drain and set aside.

Spices:

-Onion 1 medium sliced

-Ginger garlic paste 1tbsp

-Cloves 3

-Black pepper 3

-Green cardamom 2

-Yogurt 1/2 cup

 

Heat oil and fry onion till brown. Add ginger garlic paste, black pepper, cloves, cardamom and finally the cooked chicken. Fry all together until chicken turns light golden brown. Remove the chicken again and set aside. Sprinkle a pinch of orange food color and a tbsp of oil over hot chicken and rub together.

Pulau Chicken

Chicken separated from masala

In the above pan with onions and spices, add yogurt and cook well. Add stock and let it boil. Add soaked rice in boiling stock and cook until all the water dries up.

For dum, Add combine chicken with rice, drizzle Kewra essence, sliced ginger and oil over rice, cover and cook in low flame for 10-15 minutes.

 

Kitchen Tip:

To avoid ants in your sugar pot, mix some cloves in it to keep the ants away.

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