This is very super simple to make. The taste packed with lot of flavors. You can make it as quick less than 30 mins. The only thing which takes time is marinating the chicken. If you want to make with veggies instead of chicken, you can cook with paneer and cauliflower also. Check water consistency of gravy, before adding water. Because, according to yogurt or curd, water level varies. So add water accordingly. Try it and let me know how it turns for you.

Serve : 2 -3      Marination time: 2 hours

Prep time : 15 mins     Cooking Time : 30 mins

Ingredients:

Basmati Rice : 1 cup

Onion : 1 medium size thinly sliced

Ginger Garlic Paste : 2 tsp

Cashews : 10 – 15

Raisans : 10 – 15

Green Chilly : 2

Mint leaves : 2 tbsp chopped

Coriander Leaves : 2 tbsp chopped

Cinnamon : 1 inch stick

Cardamom  : 4

Cumin Seeds : 1 tsp

Salt to taste

Ghee-3 tblspn

Water as needed

For Marinating:

Chicken : 1/2 kg

Curd / Yogurt : 1 cup

Chilli powder : 2 tsp

Coriander Powder : 1 tbsp

Cumin Powder  : 2 tsp

Garam masala powder : 2 tsp

Method:

  1. Clean chicken and soak with given ingredients under marinating for 2hours and more. Wash and soak basmati rice for 30 mins. Drain and set aside.

    2. Heat ghee in a pressure cooker or in a vessel. Fry cashew and raisins, set aside. Then crackle with cumin seeds, cardamon, cinnamon stick. Add onion and green chilies, saute it to golden brown in color.

3. Then add in ginger garlic paste, saute it for 2 mins. Add marinated chicken in, with chopped mints and coriander leaves with required salt, mix well

4. Cook chicken for 5 mins. Check water consistency in gravy and then add required amount of water, as said in content. Then add soaked rice, mix well. Pressure cook for 2 whistle on medium heat. Turn of heat. Once air released, add in fried cashew and raisins and fluff up pulav with fork.

Done. Serve hot and enjoy.20170319_133255.

Notes :

  1. You can marinate chicken overnight also.

 

Advertisements