Iftar Special Irani Style Chicken Pulao | चिकन पुलाव-आसान ईरानी चिकन पुलाव घर पे

35-40 minutes
4
Iftar Special Irani Style Chicken Pulao | चिकन पुलाव-आसान ईरानी चिकन पुलाव घर पे Recipe - Ranveer Brar

Ingredients

For Marination

1 kg Chicken, curry cut, चिकन

Salt to taste, नमक स्वादअनुसार

1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

 

For Cooking Rice

Water as required, पानी

Salt to taste, नमक स्वादअनुसार

¼ cup Ghee, घी

2 cups Basmati rice soaked for 20 minutes, बासमती चावल

 

For Chicken

¼ cup Ghee, घी

4 medium size Onion, slice, प्याज

2 Green chilli, slit into half, हरी मिर्च

1 inch Ginger, chopped, अदरक

Salt to taste, नमक स्वादअनुसार

Marinated Chicken, मैरिनेटेड चिकन

A pinch of saffron strands, केसर

¼ cup Boiled rice water,  उबले हुए चावल का पानी

Prepared Masala, तैयार किया हुआ मसाला

⅓ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी

 

For Layering Rice

3-4 tbsp Ghee, घी

1 large Potato, slice, आलू

½ cup Brown onion, ब्राउन प्याज

¼ cup dried Cranberries, chopped, क्रैनबेरी

1 tbsp Pistachios, blanched, cut into half, पिस्ता

few Mint leaves, पुदीना पता

2 Green chillies, chopped, हरी मिर्च

A pinch of Saffron strands, केसर

½ tsp Sugar water, चीनी वाला पानी

 

For Masala

2 tbsp Dry rose petals, सूखी गुलाब की पंखुड़ियाँ

1 tbsp Black peppercorns, काली मिर्च के दाने

2-3 Cloves, लौंग

2-3 Green cardamom, हरी इलायची

1 tbsp Coriander seeds, धनिया की बीज

1 tsp Cumin seeds, जीरा

 

Process

Process

For Marination

  • In a large bowl, add chicken, salt to taste, ginger garlic paste and marinated well, keep it aside for future use.

 

For Cooking Rice

  • In a pot, add water for boiling, salt to taste, ghee and soaked basmati rice.
  • let it cook on medium heat until 80% cooked.
  • Once done, strain the rice and keep aside for further use.
  • Keep the remaining rice water for future use.

 

For Chicken

  • Heat ghee in a large bottom pan, add onion, green chilli and saute on medium flame.
  • Add ginger, salt to taste and saute for a minute.
  • Add marinated chicken and cook on medium flame.
  • Add saffron strands, remaining rice water and mix it well.
  • Add prepared masala, tomato puree and let it cook until the chicken is done completely.

 

For Layering Rice

  • In a bowl, add brown onion, dried cranberries, pistachios, mint leaves, green chillies mix well and keep it aside for future use.
  • In a pot, add ghee layered the slice potato at the bottom, transfer the rice into the pot along with the cranberries mixture, saffron strands and sugar water.
  • Now cover and let it dum on low heat for 5-10 minutes.
  • Then switch off the flame and serve hot in a serving plate with prepared chicken and garnished with fresh mint leaves.

 

For Masala

  • In a bowl, add dry rose petals, black peppercorns, cloves, green cardamom.
  • Add coriander seeds, cumin seeds transfer this into a grinder jar and grind it into fine powder.
  • Keep aside for future use.

 

 

 

 

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