MUGHLAI CHICKEN PULAO RECIPE

Ingredients: 1 Chicken cleaned and cut 1 kg Minced Mutton 2 cups Clarified Butter (Ghee) 4 big sized Onion (Pyaj) minced 1/4 kg Curd (Dahi) 1/2 kg Rice 1/2 tsp Saffron (Kesar) Few Sliced and fried Almond (Badam) 4 Bay Leaf (Tej Patta) 1 " long piece Cinnamon (Tuj/Dalchini) 10 Cloves (Lavang) 10 Cardamoms 18 Pepper corns (Kalimirchi) 3 pods Garlic (Lasun) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Cumin Seed Powder (Jeera) 1/4 tsp Turmeric (Haldi) How to make mughlai chicken pulao:

First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste. Now heat 4 tblsp of ghee and fry 2 onions till brown. Add half the whole spices and then add chicken and mince meat and let it brown. Add ground spices and fry for a few minutes along with chicken and mince. Add 2 cups of hot water, cover and cook till chicken is tender. Beat the curd with saffron and add to chicken. Cook uncovered for 10 minutes. Remove from flame and keep aside. Now heat the remaining ghee and fry bay leaves and remaining whole spices. Add onions and brown them well. Add rice and fry till brown. Add enough water to cook rice and also 1 tsp of salt.

Spread a layer of rice on a flat serving dish and then another layer of meat. Repeat with one more layer of each. Garnish with almonds.

Recipe of Andhra Chicken Pulao

Ingredient Name cardamom Chicken Big pieces chilli powder cinnamon cloves coriander leaves coriander seeds curry leaves Fresh coconut fried cashewnuts ghee & oil ginger garlic paste green chillies lime juice Mint leaves onion sliced poppy seeds salt turmeric Unit piece grams tsp piece piece bunch cup 0 cup piece grams tbsp number number bunch number cup tbsp tsp Quantity 8 500 1 8 small 8 1 small 1/4 1 fistfull 1/2 10 100 1 4 3 - 4 limes 1 1 1/8 1 1/2

yoghurt

grams

100

Directions | How to make Andhra Chicken Pulao

Pulao masala: Broil Cinnamon and Cloves, add Corriander seeds and broil till they are hot and remove from flame. Broil Kuskasa and keep aside. Powder them separately. Mix them well and when cold store it for use with chicken curry, palav, aalu curry etc. Slice half of fresh coconut to thin pieces. Add water and grind to smooth paste. Add 4 table spoons masala powder and grind to smooth paste. Wash chicken and drain water. Marinate it with Chilli powder, one tea spoon salt, one strand of curry leaves, one table spoon of sliced onion and curd. Method: Boil masala paste and water together ( one rice : two water). Take Masala water without sediments. To a hot cooker add Ghee and Oil and when heated add cloves and cinnamon. Add onion slices and curry leaves fry till transparent.Add masala water without sediments. Add turmeric, salt, green chillies sliced. After boiling add washed and drained rice. Mix and cover. When it boils and cooks a little add marinated chicken mix and cover and cook. When the rice is cooked but has a bit of water ( before completely cooked) add two tablespoons ghee, chopped corriander leaves(cillantro), powdered cardomom, fried cashew nuts, mix well and cover and cook inlow flame. Keep shifting the position of cooker so that the flame is on different parts to avoid burning the rice( for 10 mts). Open cooker see if cooked completely, if not cook for some more time in low flame.

Recipe Tips
use only ghee for a much richer taste

Chicken Pulao
February 9, 2010 Posted by usha under Chicken, Entrees, Event Entries, Meats & Poultry, Non Vegetarian, Non Vegetarian, Pulaos, Rice, Rice Varieties 10 Comments

When growing up, one pot meat and rice dish was always Biryani and one pot vegetables and rice dish wasPulao or Bagara. Back then, I did not acquire a taste for mutton and hence, it was always Chicken Biryani. My aunts used to prepare Chicken Pulao but for some reason, it was never cooked at our home. My understanding of the difference between a Biryani and a Pulao is in its preparation. Biryani is prepared by arranging the meat (raw or cooked) and partially cooked/boiled rice in layers and cooking them together on low flame, in an air tight pot. Meat and rice is cooked in the juices released by the meats, and the steam generated by cooking in an air tight container or a pot. Pulao is prepared by cooking cooked meats or sauted vegetables with rice (uncooked rice). Both the dishes, Pulao and the Biryani taste awesome, but being a Hyderabadi, if given a choice of Biryani and a Pulao, I would go for Biryani without a blink . I used to cook Chicken Pulao a lot few years ago. Lately, it is always Chicken Biryani. Three weeks ago, when I was in no mood for elaborate cooking, I made this Pulao. It came out well. I cooked it in a rice cooker and did not have to keep an eye on it as it cooked. In the past, I have baked the Pulao in the oven. It has been so long that I dont remember the cooking time and the oven temperature. The list of ingredients is very long, but the preparation is very easy. That day, we were so hungry that couldnt wait to take a picture. I took the picture after our lunch, with left over pulao .

Cooking Time: 45 minutes 1 hour Serves: 5-6 Print Recipe Note: Measuring cup used here is the one that comes with the rice cooker Ingredients: Chicken Mixture: 3 lbs Whole Chicken OR 2 lbs or 1150 gms cleaned Chicken 3 tsp Chili Powder Salt to Taste 3/4 cup Oil (little less than 3/4 cup and more than cups) 1 large Onion 1 2 tbsp Ginger Garlic Paste 3 tsp Coriander Powder tsp Turmeric Powder 2 medium Tomatoes chopped or 1 cups chopped Tomatoes tbsp Garam Masala (12 Pepper Corns +12 Cloves + tsp Cardamom Seeds + tsp Saha Jeera) Rice: 4 cups Rice washed and soaked for 15 30 minutes cup Oil 4 cardamom 4 Cloves 1 Cinnamon tsp Saha Jeera 4-5 Bay Leaves 1 Biryani Flower

Preparation: 1. Clean the chicken pieces, rub salt and chili powder to the pieces and marinate for at least 30 minutes. Can marinate it for 1-2 hours but no marination is also fine with this recipe. Since I am a marination freak, I marinated the chicken pieces for hour. 2. In a wide pan, heat cups of oil, fry the onions until golden brown, add ginger garlic paste and saut until raw smell of the ginger garlic paste is gone. 3. Add green chilies, coriander powder, turmeric and stir so that all the spices are mixed well. 4. Add tomatoes, give it a good stir, cover and cook until tomatoes are tender and mushy. About 2-3 minutes. 5. Meantime, wash rice and soak it in water. 6. Remove the cover, stir the curry mixture well and add chicken pieces. Mix well, cover and cook until chicken is tender. This should take about 8-10 minutes. Remove the cover and cook until most of the liquid is evaporated.

7. As the liquid in the chicken evaporates, we can do some multi tasking here. Take 6 cups of water in a rice cooker vessel and switch on the cooker so that water comes to boil. Can skip this step if you wish. 8. In another pan heat cups of oil, add cardamom, cloves, cinnamon, saha jeera, bay leaves and biryani flower. Once these are roasted, add soaked rice. Drain all the water and add the rice. 9. Saute the rice for 3-4 minutes until the rice changes color. Dont saute it for too long either.

10. Add the rice to boiling water. By this time, the water will just start to boil. It is not necessary that water boil and this step (boiling of water) can also be skipped if wanted. If you skipped step 7, put rice in the rice cooker container and add 6 cups of water. 11. Add chicken mixture on top of the rice and garnish with cilantro, cover the vessel and cook until the rice is done, that is the rice cooker shuts off.

12. Let it sit for 10 minutes and mix it well.

13. Serve hot with raitha or salan. 14. I didnt add lime to the pulao as I was going to serve it with salan, which is tangy in taste.

Variations: Pulao can also be cooked in the oven. Follow the above mentioned procedure until step 9, skipping step 7. Preheat the oven to 400F. Spread rice in a rectangular baking dish, spread chicken mixture on top of rice and pour 5 cups of water. Top it with cilantro, cover with an aluminum foil and bake for 10 minutes. Reduce the temperature to 375F and bake for another 20 minutes. Remove and mix the rice and bake it again for another 10-15 minutes or until rice is cooked. I have not baked pulao in along time and the baking time and oven temperatures are approximate numbers. Please use your discretion here. I normally add some chopped mint and I did not use it when I made pulao as I did not have any. Can add chopped mint along with green chilies. Can substitute tomatoes with yogurt.

I am sending this over to Anitas Kitchen for her first event, Annam Parbramha Swaroopam, ASP: Rice.