About the Recipe
Enjoy our version of a spicy Pulao Biryani!
Ingredients
For Stock:
Fennel seeds crushed 1 tbsp
National cumin seeds 1 tsp
Coriander seeds crushed 1 tbsp
Chicken powder 1 tbsp
Star anise 3 – 4
Cinnamon stick 3 – 4
Green cardamom 4 – 5
Water 1 – 1 ½ liters
For Rice:
Rice, 500 gm
Food colour few drops
For Chicken:
Chicken with bone (750 gm) 16 pieces cut
Clarified butter (ghee) 100 gm
Onion slices, 150 gm
Ginger & garlic paste, 1 tbsp
Green chili small paste, 1 tbsp
Tomato chopped, ½ cup
Green chili big, 3 – 4
Yogurt, ½ cup
National pulao masala, 3 tbsp
National red chili powder, 1tbsp
Nutmeg, mace, and black cardamom seeds powder, ½ tsp (take 2gms of each and grind together to make powder
Preparation
Take water in pan, add all the ingredients for stock, and cook for 20- 25 minutes.
Heat Ghee in a pan and fry onions until golden brown. Then add ginger, garlic and green chili paste and sauté for 1 minute.
Add chicken and fry for 1-2 minutes. Now add National Pulao masala, red chili powder and nutmeg, mace and black cardamom seeds powder, tomatoes and yoghurt and fry for another 1 minute. Also add green chilies.
Now add stock in chicken gravy and cook until it boils.
Next, add rice and cook until rice and water come to same level. Now cover and steam cook for 10- 12 minutes.
Add food color before serving.
Garnish with fried onions and coriander.