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 ….

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.