Kashmiri Chicken Pulao Recipe By Food Fusion

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This Kashmiri Chicken Pulao recipe brings out the flavor with limited spices. Let us know how you like our version. #HappyCookingToYou • Written Recipe: http://bit.ly/2YfMr2m • Visit Our Website: https://www.foodfusion.com • Download iOS Android app: https://www.foodfusion.com/app • Facebook: / foodfusionpk • Instagram: / foodfusionpk • Twitter: / foodfusionpk • Also Follow ‪@HealthyFoodFusion‬ ‪@FoodFusionKids‬ for healthy food kids special recipes. • Kashmiri Chicken Pulao • Serves 4-5 • Recipe in English: • Ingredients: • -Cooking oil ½ Cup • -Pyaz (Onion) sliced 2 medium • -Chicken ½ kg • -Badi elaichi (Green cardamom) 7-8 • -Hari elaichi (Green cardamom) 5-6 • -Lehsan (Garlic) cloves 7-8 • -Adrak (Ginger) slices 1 inch piece • -Saunf (Fennel seeds) 2 tbs • -Namak (Salt) 1 tsp or to taste • -Pani (Water) 3 Cups or as required • -Cooking oil 1 tsp • -Chawal (Rice) basmati 2 Cups (soaked) • -Cooking oil 1-2 tbs • -Kaju (Cashew nuts) 8-10 • -Badam (Almonds) 8-10 • -Pista (Pistachios) 8-10 • -Sukha nariyal (Dry coconut) 1 tbs • -Kishmish (Raisins) 1 ½ tbs • Directions: • -In pot,add cooking oil,onion and fry until golden brown. • -Add chicken and mix well until changes color. • -Add black cardamom,green cardamom,garlic,ginger,fennel seeds,salt and mix well. • -Add water,mix well and bring it to boil. • -Cover and cook on medium low flame for 20-25 minutes or until chicken is tender. • -Take out chicken pieces for later use then strain stock set aside. • -In wok,add cooking oil,rice and mix well. • -Add prepared stock,bring it to boil and cook on high flame until water is reduced. • -Cover and steam cook on low flame for 6-8 minutes. • -In frying pan,add cooking oil,cashew nuts,almonds,pistachios,dry coconut,raisins and fry for 1-2 minutes. • -Now add fried nuts and cooked chicken pieces,cover and steam cook on low flame for 4-5 minutes. • Recipe in Urdu: • Ajza: • -Cooking oil ½ Cup • -Pyaz (Onion) sliced 2 medium • -Chicken ½ kg • -Badi elaichi (Green cardamom) 7-8 • -Hari elaichi (Green cardamom) 5-6 • -Lehsan (Garlic) cloves 7-8 • -Adrak (Ginger) slices 1 inch piece • -Saunf (Fennel seeds) 2 tbs • -Namak (Salt) 1 tsp or to taste • -Pani (Water) 3 Cups or as required • -Cooking oil 1 tsp • -Chawal (Rice) basmati 2 Cups (soaked) • -Cooking oil 1-2 tbs • -Kaju (Cashew nuts) 8-10 • -Badam (Almonds) 8-10 • -Pista (Pistachios) 8-10 • -Sukha nariyal (Dry coconut) 1 tbs • -Kishmish (Raisins) 1 ½ tbs • Directions: • -Pot mein cooking oil aur pyaz dal dein aur golden brown hunay tak fry ker lein. • -Chicken shamil karein aur rang tabdeel hunay tak ache tarhan mix ker lein. • -Badi elaichi,hari elaichi,lehsan,adrak,saunf aur namak dal ker ache tarhan mix karein. • -Pani dal ker mix karein aur ubal anay dein. • -Dhak dein aur darmiyani halki ancch per 20-25 minutes ya chicken gul janay tak paka lein. • -Chicken pieces ko bahir nikal ker side per rakh dein aur yakhni ko strain ker lein. • -Karhai mein cooking oil aur chawal dal ker ache tarhan mix karein. • -Tayyar yakhni shamil karein aur ubal anay ka bad tez ancch per pani reduce ho janay tak apak lein. • -Dhak dein aur halki ancch per 6-8 minutes kliya steam cook ker lein. • -Frying pan mein cooking oil,kaju,badam,pista,sukha nariyal aur kishmish dal ker 1-2 minutes kliya fry karein. • -Ab fried nuts aur cooked chicken pieces rakh ker dhak dein aur 4-5 minutes kliya halki ancch per steam cook ker lein.

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