Kashmiri Style Chicken Pulao Recipe

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Ingredients

1 Onion - sliced,1 cup Curd (Dahi / Yogurt),1 tablespoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),5 Badam (Almond) - crushed,1 tablespoon Cashew nuts,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 inch Ginger,1 Mace (Javitri),3 Cloves (Laung),1 cup Rice - washed and soaked in water,Sunflower Oil,4 cloves Garlic - chopped,1 teaspoon Black pepper powder,300 grams Chicken breasts - cut into small pieces

Instructions

To begin making the Kashmiri Chicken Pulao Recipe, heat a pressure cooker with oil on medium flame, once the oil is hot add mace, cloves, cinnamon stick and let it sizzle.Once it sizzles, Aad ginger, garlic and saute for a couple of minutes. Add onions and saute them well till they turn translucent.In a mixing bowl, combine the curd along with red chilli powder, turmeric powder, coriander powder and pepper powder and whisk well.Turn down the heat and add this whisked curd into the sautéed onions and mix well. Add chicken pieces and saute till the chicken is half cooked. This will take about 6 to 8 minutes.After 6 to 8 minutes, add in soaked and washed rice along with 1-1/2 cups of water. Sprinkle salt accordingly and stir well. Close the lid of the cooker and pressure cook for 2 whistles.After 2 whistes, switch off the gas and allow the pressure to release naturally. Open the cooker and fluff up the rice and mix it evenly with the masala.Garnish with cashew nuts and crushed almonds and serve hot.Serve the Kashmiri Chicken Pulao Recipe along with Tomato Onion Cucumber Raita ,Carrot Cucumber Tomato Salad with Lemon and Coriander by the side so it will make a complete meal.

Disclaimer: Recipe data is for informational purposes only.