Kashmiri Style Chicken Pulao Recipe
Kashmiri Chicken Pulao Recipe is a one pot Kashmiri rice preparation which is made with simple basic Indian spices and mixed along with chunks of chicken. Try this delicious dish along with a Raita of your choice and you will not be disappointed.
Kashmiri Chicken Pulao Recipe is an aromatic rice recipe that is tossed with whole spices and chicken. The rice is made in a pressure cooker by roasting some whole spices and then adding curd mixed spice powders. By adding curd, it will help the rice to have a nice soft texture. The garnish of cashew nuts and almonds add richness to the pulao.
Serve the Kashmiri Chicken Pulao Recipe along with Tomato Onion Cucumber Raita ,Carrot Cucumber Tomato Salad with Lemon and Coriander by the side so it will make a complete meal.
If you are looking for more Kashmiri Recipes, here are some :
10 M
30 M
40 M
4 Servings
Ingredients
- 1 cup Rice , washed and soaked in water
- 300 grams Chicken breasts , cut into small pieces
- 1 Mace (Javitri)
- 1 inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 1 Mace (Javitri)
- 1 inch Ginger
- 4 cloves Garlic , chopped
- 1 Onion , sliced
- 1 cup Curd (Dahi / Yogurt)
- 1 tablespoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Black pepper powder
- 1 tablespoon Cashew nuts
- 5 Whole Almonds (Badam) , crushed
- Salt , to taste
- Oil
How to make Kashmiri Style Chicken Pulao Recipe
To begin making the Kashmiri Chicken Pulao Recipe, heat a pressure cooker with oil on medium flame, once the oil is hot add mace, cloves, cinnamon stick and let it sizzle.
Once it sizzles, Aad ginger, garlic and saute for a couple of minutes. Add onions and saute them well till they turn translucent.
In a mixing bowl, combine the curd along with red chilli powder, turmeric powder, coriander powder and pepper powder and whisk well.
Turn down the heat and add this whisked curd into the sautéed onions and mix well.
Add chicken pieces and saute till the chicken is half cooked. This will take about 6 to 8 minutes.
After 6 to 8 minutes, add in soaked and washed rice along with 1-1/2 cups of water. Sprinkle salt accordingly and stir well. Close the lid of the cooker and pressure cook for 2 whistles.
After 2 whistes, switch off the gas and allow the pressure to release naturally. Open the cooker and fluff up the rice and mix it evenly with the masala.
Garnish with cashew nuts and crushed almonds and serve hot.
Serve the Kashmiri Chicken Pulao Recipe along with Tomato Onion Cucumber Raita ,Carrot Cucumber Tomato Salad with Lemon and Coriander by the side so it will make a complete meal.
