
Iftar Special Irani Style Chicken Pulao चिकन पुलाव-आसान ईरानी चिकन पुलाव घर पे
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.
Not cooked yet but going to do it this weekend. It will be an.amazing dish. Pukka.