Chicken Pulao - Prasad Naik
Method:
1) Marination - Take 1kg medium sized cut chicken pcs. 1 cup fine chopped Fresh Coriander, little Mint, 8 Green Chillies, 10/12 pods of Garlic, 1inch Ginger. Grind all the ingredients and make paste with salt and Lime Juice. Keep it aside for 4/6 hours or overnight in fridge.
2) Take 2 Big Onions & 1 Tomato, saute in 1tbsp oil till Onions are light brown and Tomatos become soft, Grind them and keep it seperately. Take 2tbsp oil, heat it up in a Pan and add 2 Tejpatta, 2 Cardamom, 1 inch Cinnamon, 4/5 Cloves. Fry till it gives a Aroma. Add Grounded Onion/ Tomato and Marinated chicken, mix well and saute till Chicken changes its colour. Add 2 tbsp of Garam Masala Powder and cook Chicken in its Marination Juices. Only if required add very little water and boil till its gravy thickens.
3) Cook Basmati Rice for Pulao by adding little Ghee and Salt in it and by straining the Rice. Let the Rice get cooled and Dry. Take 2tbsp of Ghee in a Vessel, add 2 Tejpatta, 2 Cardamom, 4/5 Cloves, 1inch Cinnamon, 5/6 Black Pepper Corn. Add 2 small fine chopped Onions and saute till Onions are translucent. Add Dry Ghee Rice in it and mix well. Take another Vessel and grease it well with Ghee and put layers of Rice/Chicken and keep it on slow gas with lid on for 30 minutes till the flavour and steam reaches the top Layer. Mix well while serving and enjoy your Chicken Pulao. This Pulao is of less Oil, no Potatoes, Curd, Mint Leaves, Kevda, Fried Nuts or Onion. This is how it is different from Biryani.
Method:
1) Marination - Take 1kg medium sized cut chicken pcs. 1 cup fine chopped Fresh Coriander, little Mint, 8 Green Chillies, 10/12 pods of Garlic, 1inch Ginger. Grind all the ingredients and make paste with salt and Lime Juice. Keep it aside for 4/6 hours or overnight in fridge.
2) Take 2 Big Onions & 1 Tomato, saute in 1tbsp oil till Onions are light brown and Tomatos become soft, Grind them and keep it seperately. Take 2tbsp oil, heat it up in a Pan and add 2 Tejpatta, 2 Cardamom, 1 inch Cinnamon, 4/5 Cloves. Fry till it gives a Aroma. Add Grounded Onion/ Tomato and Marinated chicken, mix well and saute till Chicken changes its colour. Add 2 tbsp of Garam Masala Powder and cook Chicken in its Marination Juices. Only if required add very little water and boil till its gravy thickens.
3) Cook Basmati Rice for Pulao by adding little Ghee and Salt in it and by straining the Rice. Let the Rice get cooled and Dry. Take 2tbsp of Ghee in a Vessel, add 2 Tejpatta, 2 Cardamom, 4/5 Cloves, 1inch Cinnamon, 5/6 Black Pepper Corn. Add 2 small fine chopped Onions and saute till Onions are translucent. Add Dry Ghee Rice in it and mix well. Take another Vessel and grease it well with Ghee and put layers of Rice/Chicken and keep it on slow gas with lid on for 30 minutes till the flavour and steam reaches the top Layer. Mix well while serving and enjoy your Chicken Pulao. This Pulao is of less Oil, no Potatoes, Curd, Mint Leaves, Kevda, Fried Nuts or Onion. This is how it is different from Biryani.
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