Ingredients
Cut boneless chicken breasts into samll pieces.
1/2 kilogram basmati or other long-grained rice, cooked and drained
3 tablespoons ghee or butter, to taste.
5 cloves
4 pods green cardamom
1 cinnamon tree leaf (or substitute 2 bay leaves)
1 small onion, sliced thin
2 green chillies, split lengthwise
1 1/2 teaspoons ginger-garlic paste (1 part ginger to 1 part garlic)
100 grams dried dates, pitted and sliced thin
50 grams white raisins
50 grams cashew nuts
50 grams pistachio nuts
50 grams almonds, blanched and diced
pinch of salt
3-4 strands saffron
1 tablespoon milk
Procedure
Heat ghee or butter in a large wide pan or wok.
Add dry spices: cloves, cardamom, and cinnamon tree leaf.
Throw in the chopped onion and fry until it just begins to turn brown.
Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.
Add Chicken pieces.
Add salt to taste.
Turn the flame down to low.
Soak the strands of saffron in milk, mixing until the milk turns orange.
Pour the cooked rice into the pan and sprinkle the saffron-milk on top.
Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice.
Add more ghee according to your preference
optional adding panneer fried in ghee to the pulao makes it taste better. use chicidi as a sidedish
Serve with a gravy such as the basic tomato gravy. Serves 4.
Cut boneless chicken breasts into samll pieces.
1/2 kilogram basmati or other long-grained rice, cooked and drained
3 tablespoons ghee or butter, to taste.
5 cloves
4 pods green cardamom
1 cinnamon tree leaf (or substitute 2 bay leaves)
1 small onion, sliced thin
2 green chillies, split lengthwise
1 1/2 teaspoons ginger-garlic paste (1 part ginger to 1 part garlic)
100 grams dried dates, pitted and sliced thin
50 grams white raisins
50 grams cashew nuts
50 grams pistachio nuts
50 grams almonds, blanched and diced
pinch of salt
3-4 strands saffron
1 tablespoon milk
Procedure
Heat ghee or butter in a large wide pan or wok.
Add dry spices: cloves, cardamom, and cinnamon tree leaf.
Throw in the chopped onion and fry until it just begins to turn brown.
Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.
Add Chicken pieces.
Add salt to taste.
Turn the flame down to low.
Soak the strands of saffron in milk, mixing until the milk turns orange.
Pour the cooked rice into the pan and sprinkle the saffron-milk on top.
Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice.
Add more ghee according to your preference
optional adding panneer fried in ghee to the pulao makes it taste better. use chicidi as a sidedish
Serve with a gravy such as the basic tomato gravy. Serves 4.
