Ayesha’s Kitchen Special Chicken Pulao


This is a refined recipe of Chicken Pulao, No other pulao can be tastier than this one because it is Ayesha’s Kitchen Special Pulao. I have created this recipe after trying 10 different recipes of chicken pulao. So try this and enjoy your day The Ayesha’s Kitchen way ….

Ayesha's Kitchen

Ingredients:

  • 1 chicken (1.5 kg)(skinless, cut into 12 pcs.)
  • 2.5 glass Basmati rice
  • 1 cup oil
  • 4 onions (sliced)
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 2 tbspns yogurt
  • 4 tomatoes (processed in a food processor (grinder))
  • 2 green chillies (processed with tomatoes)

FOR YAKHNI (STOCK)

  • 5.5 glass water
  • 2-4 cinnamon pieces
  • 2-4 black cardamom
  • 2-4 small cardamom
  • 4-8 cloves
  • 8 peppercorns
  • Maze and nutmeg (whole)
  • Bay leaf
  • 1 tbspn ginger paste
  • 1 tbspn garlic paste
  • 2 tbspns dry coriander seeds
  • 2 tbspns cumin seeds

FOR MASALA

  • Salt to taste
  • 1 tspn Chinese salt (chicken powder)
  • 1 tbspn red chilli powder
  • 1 tspn black pepper
  • 4 cloves
  • 1 black cardamom
  • A piece of cinnamon
  • ½ tspn turmeric
  • 1 tbspn garam masala
  • 1 tspn coriander powder
  • 1 tspn methi leaves

Procedure:

-Rinse and soak basmati rice.

-Put all the ingredients given for stock and boil.

-Meanwhile, in a large vessel heat oil and brown onion along with garlic and ginger paste, then add chicken and fry until its white. Blend tomatoes and green chillies in a food processor and add this puree to the chicken.

-Stir. Add the ingredients given for masala. Mix well and add yogurt.

-Cook on low heat for 10 minutes.

-Strain the stock and discard the residue. Add the stock in the chicken. Bring it to a boil.

-Strain the soaked rice, discard the water and add the rice into the stock and chicken mix.

-Cook on medium heat until the rice begins to boil and very less water is left. Cover the vessel and let it cook for another 10 minutes on low heat.

-Chicken Pulao is ready. Serve hot with dhaniya pudina chutney and fresh salad or Shaami Kabab.

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5 Comments (+add yours?)

  1. Sumera khan
    Aug 08, 2014 @ 09:17:01

    Hi,
    I would like to firstly thank you so much for posting such beautiful recipes for people like me who are beginners is cooking.
    My question is what size glass are u using for rice. Can u specify how many grams in the glass u r using? Thanks in advance

    Reply

  2. Dua
    Sep 09, 2014 @ 23:27:53

    Hi,
    I am so eager to try your recipe since my palao never comes out good. I just have few question to ask, what size onion and tomatoes are you using because 4 seems like a lot of onions for 2.5 measuring cups of rice ( i may be wrong). On last question , what would be the ratio of spices, onions and tomatoes when doubling or tripling the recipe( and yes, I am a beginner in cooking).
    Thanks in advance…

    Reply

    • Ayesha Haq
      Sep 13, 2014 @ 17:15:38

      4 small onions/ 2 large onion
      double the amount of spices when doubling the amount.
      2 large tomatoes
      hope that helps…….. 🙂

      Reply

      • Dua
        Sep 13, 2014 @ 23:38:28

        Thank you so much for your reply. One quick question, how does the onion and tomato ratio change…. Do i double the quantity too when doubling the recipe or the quanity stays the same….

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