CHICKEN RESHAMI PULAO
INGREDIENTS
½ Kg basmati rice (for pulao)
½ kg chicken
2 medium size onions finely chopped, 5-6 garlic flakes (finely chopped), ½” long 8-10 pieces finely cut ginger
1 tsp turmeric, 2 tsp red chilies and 1 tsp coriander powder
1 tsp cumin seed
2- Bay leaf
3-4 green chilies
1 tsp garam masala powder
1 cup bitten curd
A pinch of saffron or food color
Salt to taste
FOR WHOLE GARAM MASALA
6-8 green cardamom
2 black cardamoms
½ tsp mace
1 nutmeg (jaifal)
3-4 tbsp desi ghee or cooking oil
PREPARATION AND METHOD
1 Wash rice and soak for 45 minutes in water
2 Heat a pan, put some water, and add chicken, whole garam masala, 1 finely chopped onion, garlic flakes and ginger. Cook till the chicken is tender.
3 Take another pan, heat oil, add bay leaf and cumin seed, cook] for a while and add rest of the finely chopped onion, cook] till it is brown, now add bitten curd and let it be cocked till the oil separates. Add tendered cocked chicken and fry it. Now add rice and fry it. Add the water that was used for cooking chicken with garam masala as required cook] till rice is done.
4 Garnish with green coriander leaf and serve hot.
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copy right reserved
Lalit Niranjan
24/09/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
