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Saturday, September 1, 2007

poodina murch pulao

· 4
· Salt to taste
· 3 tbsp Ghee
· 5 cups Water
· 3 Bay Leaves
· 4 Green Chillies
· 1 piece Ginger 2”
· ½ tsp Kala Jeera
· 2 Cinnamon sticks
· 1 cup Mint leaves
· ½ tsp Chilli powder
· 4 Black Cardamom
· 1 tsp Garam Masala
· 2 cups Basmati Rice
· 3 Onion, finely sliced
· 1 Tomato, finely chopped
· 4 tbsp Coriander leaves,
· 750 gms Chicken,
cut into 8 pieces
Wash and soak the rice for 30 minutes. Drain
water and put aside.
Boil chicken pieces with cinnamon, cloves, black
cardamom, ginger and a little salt in 5-cups of water. Cook until just tender.
Remove from fire, strain and reserve the chicken pieces and stock
separately. Discard whole spices alongwith ginger piece.
Heat ghee, fry
sliced onion until golden brown. Add green chillies, chicken pieces, chopped
tomato, chopped coriander leaves and mint leaves.
Saute until light brown,
add chilli powder, garam masala, salt and kala jeera.
Measure 4 cups of
stock into a heavy saucepan. Add strained rice alongwith chicken and bring to a
Cover and cook over medium flame until the liquid gets absorbed.
Serve piping hot alongside raita as an accompaniment.
Tip: For
tenderizing soak chicken in buttermilk, cream or yogurt.

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