ZAFFRANI CHICKEN PULAO

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Ingredients

♦ ¾th cup of clarified butter or white butter (ghee, loni)

♦ 1 kg chicken

♦ 2 and ½ cups basmati rice, washed and soaked in water for 15 mins (long grained rice used for biryani)

♦ 2 one inch cinnamon stick (dalchini)

♦ 15-17 peppercorn (kalimirch)

♦ 7-8 cloves (lavang)

♦ 1 star anise

♦ 2-3 bay leave

♦ 1 tbsp caraway seed (shahi jeera)

♦ 2 stone flower (dagadphool) optional

♦ 5-6 green cardamom

♦ 2 black cardamom

♦ 2 onion chopped into julienne

♦ 2 tbsp ginger-garlic paste

♦ 2 tbsp hung curd

♦ 2 t/s red chili powder

♦ 1½ t/s garam masala powder

♦ 10-15 VDR saffron strands infused in hot milk

♦ 1 cup milk

♦ 1 cup cream

♦ few mint leaves

♦ few coriander leaves

♦ few coriander leaves for garnish

♦ 2 cups of water or as required for cooking pulao

♦ 8-10 almonds

♦ salt as per taste

♦ Serves: 4-6

 

Preparation

♦ Marinate chicken with yogurt, ginger-garlic paste and some salt. Allow to marinate for 10-15 mins.

♦ Combine cream, saffron infused milk, and coriander leaves.

♦ Take a wide bottomed pan or vessel add white butter/ghee once hot saute caraway seed.

♦ Once they crackle add the whole ground spices and saute until they leave aroma.

♦ Now add chopped onion and saute until brown in color.

♦ Time to add red chili powder and garam masala powder.

♦ Put the saffron-milk mixture.

 ♦ Add the marinated chicken mixture. Mix all nicely.

♦ Now put the basmati rice and water. Spread the fried almonds over the rice. Cover or pressure cook until rice cooks.

♦ Serve the zafrani pulao with vegetable raita or salad

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