Chicken White Pulao is another interesting touch to the variety of cooked rice. Although it seems to be other main course dished of rice but it is not only unique in taste and look but also it’s making is very interesting.
Let us have a look of its making/preparation or cooking in MHK’s own style. We are going to make it in simple, easy and quick way to add an interesting main course meal dish:
Ingredients:
Chicken (چکن): 1 Kg
Rice (چاول): 1 Kg
Ingredients for Broth or Stock:
Salt (نمک): 2 Table Spoons
Coriander (Whole) (ثابت دھنیا): 2 Table Spoons
Fennel Seed (سفید سونف): 2 Table Spoons
Star Anise (بادیان کے پھول): 2X
Cinnamon (دار چینی): 2~3 Sticks
Bay Leaves (تیز پات): 2X
Black Cardamom (کالی آلائچی): 1X
Clove (لونگ): 4~5X
Black Pepper (کالی مرچ): 8~10X
Caraway Seeds (ثابت زیرہ): 1 Tea Spoon
Onion (پیاز): 1X (Medium Size-Cut in Large Pieces)
Ginger (ادرک): 2~3 Pieces
Garlic (لہسن): 1X
Green Chili (سبز مرچ): 5~6X
For cooking of Rice:
Oil (تیل): 1 Cup
Onion (پیاز): 2X (Medium size-Cut fine)
Ginger(ادرک) +Garlic (لہسن) Paste: 1 Table Spoon
Caraway seeds (ثابت زیرہ): 1 Tea Spoon
Procedure:
For Making Broth/Stock:
Step-1: Place cooking pot on medium flame & pour 4 glasses of water along with all ingredients as mentioned before. Cover it with the lid and let it boil (Estimated time 5 to 10 minutes).
Step-2: When the mixture start boiling add chicken in it and let it boil for five minutes at high flame after covering with lid and after that at medium flame for 3~4 minutes.
Step-3: After 7~8 minutes (approximately) take out the chicken only and let the remaining spices to boil for further use at later stage.
Step-4: In parallel place another suitable pot on stove, add oil when it became hot, add onion and fry till it turns to transparent & soft.
Step-5: Now add Ginger+Garlic Paste (1 Table Spoon), Cumin (Whole): 1 Tea Spoon+Green Cardamom (2X) in crushed form, White Pepper: 1 Tea Spoon one by one and mix thoroughly.
Step-6: Add chicken at this stage and fry at medium flame for 2~3minutes, then add yogurt (1 Cup-Well beated) and further cook at medium to high flame. In parallel strain the stock/broth as well.
Step-7: When yogurt is dried and chicken is cooked, add stock/broth (6 Glasses of stock for 4 Glasses of Rice-same measurement) and let it boil before adding rice.
Step-8: Add rice (4 glass-washed and rinsed) in the broth/stock. Stir gently a while to mix with each other and the place lid on the pot. Here flame should be at medium to high.
Step-9: At this stage water has been dried up almost. Now add green chilies (3~4X) cut in length and fine, lemon juice (2~3X), stir a while gently with spatula to mix the whole ingredients.
Step-10: Now place the pot on griddle and steam cook at medium flame for 5 minutes and then at low flame for 10 minutes as well.
Step-11: After removing the lid wait for a while and then gently stir with spatula to mix the rice and then dish it out.
Tip-1: Chicken is added at later stage because during the boiling process taste and essence of whole spices is added completely in the mixture and chicken will be enriched with the same.
Tip-2: Don’t use spatula immediately after steam cooking rather wait for a while till its steam is finished.
For detailed recipe please click on the link given below:
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