Chara Pulao (Chicken pulao)

Chara Pulao (Chicken pulao)

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Servings: 8
Calories: 621

Ingredients
 

  • 1 Chicken medium-sized, cut into 12 pieces
  • 1.1 lb Rice Basmati
  • 3 tbsp Vegetable oil
  • a pinch Asafoetida hing
  • 1/2 tsp enugreek seeds methi dana
  • 4 oz Onions medium-sized, thinly sliced
  • 1 tsp Ginger adrak, ground
  • 10 Garlic lasan cloves, ground
  • Salt to taste
  • 1 tsp Turmeric haldi powder
  • 1 tsp Cumin jeera seeds, ground
  • 2 tsp Coriander dhaniya powder
  • 1 tsp Black pepper kali mirch powder
  • 64 floz Water
  • 3 1/2 floz Ghee
  • 6 Cloves hung
  • 4 Green cardamom choti elaichi
  • 2 Cinnamon dalchini, 1 inch sticks

Grind to a fine powder:

  • 1/2 tsp Cloves
  • 1/2 tsp Green cardamom seeds
  • 1 Cinnamon 1 inch stick
  • 1 tsp Cumin seeds
  • 2 tsp Coriander seeds
  • 1/2 tsp Nutmeg jaiphaf powder
  • 1/2 tsp Mace javitri powder
  • Salt to taste
  • 1 oz Onions thinly sliced and fried till golden brown

Instructions

  • Wash the chicken well. Soak the rice in water for 30 minutes.
  • Heat the oil in a pan; add asafoetida and fenugreek seeds. Saute for a few seconds, then add the onion slices.
  • Mix the chicken with ginger, garlic, salt, turmeric powder, cumin seeds, coriander powder, black pepper powder, and water.
  • Once the onion browns, add the chicken mixture and cook on medium heat till the pieces become tender.
  • Cool and strain the stock. Remove the pieces. Debone and cut into medium-sized pieces. Keep aside.
  • Heat the ghee in a heavy-bottomed utensil. When hot, put in the cloves, green cardamom, and cinnamon sticks. When they start crackling, add the drained rice and saute for 2 - 3 minutes or till the rice turns light brown in colour.
  • Add 1 tsp salt, the stock, and water (if required) so that the liquid is 1 inch above the rice. Cover and cook on high heat till the mixture comes to the boil.
  • Mix in the finely ground spices. Lower heat to medium and cook till the liquid gets absorbed. Check seasoning and alter if required.
  • Once the water dries, stir the rice cautiously to avoid breaking. Press from all sides and keep warm till fully cooked.
  • Stir once more, garnish with fried onions and serve.
Calories: 621 kcal
Carbohydrates: 56 g
Protein: 23 g
Fat: 33g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 105 mg
Sodium: 86 mg
Potassium: 356 mg
Fiber: 3 g
Sugar: 1 g
Vitamin A: 518 IU
Vitamin C: 5 mg
Calcium: 76 mg
Iron: 3 mg
Cuisine Indian
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