Chicken Parda Pulao
Ingredients
- Chicken boneless ½ kg
- Ginger garlic paste 1 tbsp
- Whole spice as required
- Whole red chilies 6 – 8
- Yogurt 250 gm
- Onion 1
- Saffron 1 small packet
- Kewra water 1 tbsp
- Almond chopped 25 gm
- Pistachio chopped 25 gm
- Coriander leaves ¼ bunch
- Mint leaves ¼ bunch
- Green chilies 5 – 6
- Oil ¼ cup
- Boiled rice 300 gm
- Puff pastry ½ kg
- Salt to taste
- Egg beaten 1
Method
- Heat ¼ cup oil in a pan and fry1 chopped onion along with all spice as required.When slightly golden brown add 1tbsp ginger garlic paste, 1/2kg chicken and 6-8 whole red chilies. Cook for 3-4 minutes.Now add 250g yogurt, mix well cover and simmer for 5-6 minutes.Uncover and check if chicken is tender.Grease an oven tray with butter and spread a layer of half of the rice.Top with the chicken followed by chopped mint leaves , 5-6 green chilies, 25g peeled and chopped almonds and chopped pistachios .Finally cover with the remaining rice.Sprinkle kewra and saffron on top.With the help of a rolling pin roll out 1/2kg puff pastry, cover the oven tray with the puff pastry and brush with 1 beaten egg.Bake at 180C until the puff pastry is golden brown.
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