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

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.