Kashmiri Chicken Pulao Recipe
500 gram rice
6-7 chicken thighs
2 tea spoon of cumin seeds
2 tea spoon coriander powder
3-4 pods of green cardamom
3-4 sticks of cinnamon
2 tea spoon mace
Few black pepper corns
5-6 cloves of chopped garlic
1 cup yoghurt
2 table spoon desi ghee
1 cup sliced onion
2 tea spoon coriander seed powder
1 tea spoon red chilli powder
1 finely sliced ginger
Salt & water
Take 500 gram rice, wash it properly and soak it in some water for 20 minutes.
Take 6-7 chicken thighs and cut it into even size pieces
Now wash these pieces well and drain the excessive water out, nicely.
Take 1 cup of yoghurt and add salt, 1 tsp red chilli powder, 1 tsp turmeric powder, 3 tsp coriander seed powder and 1 tsp black pepper powder
Whisk the yoghurt nicely and keep it aside.
Heat 2 tbsp desi ghee in a pan, add 4-5 cloves of chopped garlic, add 5-6 cloves,1 cup sliced onions and saute.
Now add the finely chopped ginger and 5-6 chopped green chillies and saute.
Now add the whisked yoghurt mixture and saute.
Cook for 2 minutes and once you see the specs of fat coming up, add the chicken pieces.
Add some salt too at this stage.
Cook for 1 minute and add 2 cups of water and leave it to boil. Use enough of water because the rice will be cooked in this.
Let it simmer for a couple of minutes.
When the chicken is cooked, add the rice to the chicken and allow it to cook.
Gently stir the rice because basmati after soaking becomes very fragile.
Once the rice is cooked, serve hot.