SHIRAZI MURGH PULAO
Ingredients:
- Chicken (16 pieces) 1 kg
- Ginger Garlic Paste 1 tbsp
- Green Chilies (Ground) 10
- Cashew (Paste) 3 tbsp
- Yellow Food Color ¼ tsp
- Red Chili Powder 2 tsp
- Turmeric ½ tsp
- Tomato (Chopped) 3
- Yogurt 1 ½ cup
- Coriander Leaves (Chopped) ½ cup
- Mint Leaves (Chopped) ½ cup
- Allspice Powder 2 tsp
- Rice 750 g
- Kewra 1 tbsp
- Whole Spices 1 tbsp
- Black Cumin ½ tsp
- Onions (Browned) 1 cup
- Stock 1 cup
- Clarified Butter As required
- Salt To taste
- Oil As required
Method:
- Boil chicken with ginger garlic paste, salt and 2 cups water till chicken becomes tender.Reserve 1 cup of the chicken stock.Mix together red chili powder, turmeric, yogurt, tomatoes, cashew paste, allspice powder, coriander and mint leaves. Keep aside. Heat oil in a pan and to it add black cumin, ginger garlic, and green chili. Fry for2 minutes and add the yogurt mixture along with the whole spices.Heat till oil comes on top. Add boiled chicken with the stock and fried onion. Cook till gravy thickens. In a separate pot, boil rice with salt till almost done and give layers as we do for biryani. Top with ghee, brown onion, yellow color and kewra. Leave it to simmer for 15 to 20 minutes. Serve with kachumber.
Comments