Kashmiri Chicken Pulao

Kashmiri Chicken Pulao

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INGREDIENTS

500 gram rice
6-7 chicken thighs
2 tsp of cumin seeds
2 tsp coriander powder
3-4 pods of green cardamom
3-4 sticks of cinnamon
2 tsp mace
Few black pepper corns
5-6 cloves of chopped garlic
5-6 raisins
1 cup yoghurt
2 Tbsp desi ghee
1 cup sliced onion
2 tsp coriander seed powder
1 tsp red chilli powder
1 finely sliced ginger
Cooking oil
Salt & water

INSTRUCTIONS

• Take 500 gram rice, wash it properly and soak it in some water for 20 minutes.
• Take 6-7 chicken thighs and cut it into even size pieces
• Now wash these pieces well and drain the excessive water out, nicely.
• Take 1 cup of yoghurt and add salt, 1 tsp red chilli powder, 1 tsp turmeric powder, 3 tsp coriander seed powder and 1 tsp black pepper powder
• Whisk the yoghurt nicely and keep it aside.
• Heat 2 tbsp desi ghee in a pan, add 4-5 cloves of chopped garlic, add 5-6 cloves,1 cup sliced onions and saute.
• Now add the finely chopped ginger and 5-6 chopped green chillies and saute.
• Now add the whisked yoghurt mixture and saute.
• Cook for 2 minutes and once you see the specs of fat coming up, add the chicken pieces. 
• Add some salt too at this stage.
• Cook for 1 minute and add 2 cups of water and leave it to boil. Use enough of water because the rice will be cooked in this.
• Let it simmer for a couple of minutes. 
• When the chicken is cooked, add the rice to the chicken and allow it to cook.
• Gently stir the rice because basmati after soaking becomes very fragile.
• Once the rice is cooked, serve hot.

SOURCE: food.ndtv.com