Noor Mahal Pulao
Ingredients
- Chicken 1 kg 12 pieces
- Milk 1 cup
- Water 1 cup
- Onion 1 chopped
- Ginger 1 inch piece chopped
- Garlic Crushed 1 tsp
- Coriander Seeds 1 tsp
- Black Cardamom 1 crushed
- Cloves 3
- Black Pepper 6
- Green Cardamom 3
- Cinnamon 2 sticks
- Salt 1 ½ tsp
- Oil ½ cup
- Brown Onion ½ cup
- Ginger Garlic Paste 1 tsp
- Almonds Blanched and Grinded 2 tbsp
- Cream ½ cup
- Kewra Water 1 tbsp
- Rice ½ kg soaked for 30 minutes
Method
- Boil chicken with milk, water, chopped onion, whole spices, salt and ginger garlic chopped till chicken half done, strain the stock and remove the chicken and discard the rest. Heat ½ cup oil add ½ cup brown onion with ginger garlic paste, boiled chicken, salt, almond paste, cream, fry well add leftover stock when boiling add soaked rice then add Kewra water, mix and cover. Cook on high flame for 5 minutes then lower flame, leave it on simmer for 15 minutes.
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