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1 Chicken cleaned and cut
1 kg Minced Mutton
2 cups Clarified Butter (Ghee)
4 big sized Onion
1/4 kg Curd
1/2 kg Rice
1/2 tsp Saffron
Few Sliced and fried Almond
4 Bay Leaf
1 " long piece Cinnamon
10 Cloves
10 Cardamoms
18 Pepper corns [kali mirch]
3 pods Garlic
1 " long piece Ginger
1 tsp Red Chili Powder
2 tsp Coriander Seeds Powder
1 tsp Cumin Seed Powder
1/4 tsp Turmeric
How to make Mughlai Chicken Pulao
METHOD:
First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
Now heat 4 tblsp of ghee and fry 2 onions till brown.
Add half the whole spices and then add chicken and mince meat and let it brown.
Add ground spices and fry for a few minutes along with chicken and mince.
Add 2 cups of hot water, cover and cook till chicken is tender.
Beat the curd with saffron and add to chicken.
Cook uncovered for 10 minutes.
Remove from flame and keep aside.
Now heat the remaining ghee and fry bay leaves and remaining whole spices.
Add onions and brown them well.
Add rice and fry till brown.
Add enough water to cook rice and also 1 tsp of salt.
Spread a layer of rice on a flat serving dish and then another layer of meat.
Repeat with one more layer of each.
Garnish with almonds.
Posted By:
zain abid, abbottabad