Difference between pulao and biryani is that in pulao rice is cooked with the meat and in biryani rice is cooked separately and added to the meat.

Here I am giving a very easy and quick way to prepare Chicken pulao. It is cooked in a pressure cooker, only  chicken marination takes time. Garam masala used in this pulao is home made, It brings out the flavour of the pulao and the amount of ghee used is very less.

INGREDIENTS

FOR MARINATION

Chicken 300 grams
Curd 1 tbsp
Turmeric powder 1/2 tsp
Garlic – ginger paste 2 tsp
Garam masala powder 1 tsp
Oil / ghee/butter 1 tsp
Salt to taste

OTHER INGREDIENTS

Basmati rice 2 cups
Garam masala 1 tsp
Turmeric powder 1/2 tsp
Water 3  1/2 cups
Green chilly 2 no.
Oil 1 tsp
Ghee / butter 1 tsp
Bay leaf 1no.
Salt to taste

FOR GARNISHING

Cashew nuts 25 grams
Coriander leaves finely diced
Onion 1 medium
Sunflower oil 1 tsp
Salt to taste

METHOD

In a bowl put the chicken add turmeric, salt, oil/ghee/butter, garlic-ginger paste and garam masala and marinate for 2 hours.

Take a frying pan heat 1 tsp oil add the onions, cashew and little salt and saute till it turns brown on medium heat. Keep it aside , this will be used later for garnishing.

Take a frying pan heat oil and ghee 1 tsp. Add rice, turmeric, green chilly , bay leaf and saute for 7 – 8 minutes on low heat, add the garam masala and salt. Keep it aside.

Take a frying pan heat add the marination and on low heat cook till the liquid evaporates, then add the rice and saute it together and turn off the stove. Add 3  1/2 cup of water into it and transfer to a vessel.

 

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 Add water in the bottom of the pressure cooker , transfer the vessel into it. Close the vessel with a lid and pressure cook for 4 whistles.

 

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 Garnish with fried onions, cashew and coriander leaves. Serve hot with onion raita

 

Categories: non veg, Rice recipes

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