Easiest Way to Make Homemade Boneless chicken pulao
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Before you jump to Boneless chicken pulao recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Dollars.
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We hope you got insight from reading it, now let's go back to boneless chicken pulao recipe. To cook boneless chicken pulao you only need 17 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Boneless chicken pulao:
- Get 1 cup of basmati rice.
- Provide 2 tablespoons of oil or ghee.
- Prepare 1 1/2 teaspoon of cumin seeds.
- You need 3 of green cardamom pods.
- Provide 3 of whole cloves.
- Get 1 of bay leaf.
- Take 1 of black cardamom.
- You need 1/2 of cinnamon stick.
- Take 1/2 teaspoon of whole black pepper.
- Prepare 2 of medium onions,.
- Prepare 2 teaspoons of minced garlic.
- Take 1 teaspoon of minced ginger.
- Get 250 gram of boneless.
- Get 1 1/2 teaspoons of salt, adjust to taste.
- Take 1/2 teaspoon of coriander powder.
- Take 1/2 teaspoon of garam masala.
- Use 1 cup of water.
Instructions to make Boneless chicken pulao:
- Soak the basmati rice in cold water for 10 minutes. Drain, rinse and set aside. Add the oil/ghee to the pot.when it melts, add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 7-8 minutes or until the onions turn golden brown..
- Add the garlic, ginger, chicken and spices. Stir-fry for 5 minutes or until most of the outside of the chicken is no longer pink. Add the rice and water to the pot and mix well..
- Cover with lid, and cook for 6 minutes at high flame..when rice dine.now slow the flame for 10 min.
- Yummy paluo ready serve with chutney or salad.
Eid Special White Chicken Pulao Recipe by Kitchen With Amna. Chicken pulao recipe - One pot flavored chicken pilaf cooked with mild Indian spices. Pulao is a delicious dish made of basmati rice, meat or veggies, spices & herbs. This chicken pulao is super easy to make for a weeknight dinner. It is mildly spiced and not heavy like the Chicken biryani.
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