Kashmiri Chicken Pulao Recipe

Cooking Directions

• STEP 1.Marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 1 hour.
• STEP 2.Heat ghee in a pan and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
• STEP 3.Add onions and cook until golden brown. Add marinated chicken and cook until it changes color.
• STEP 4.Add soaked rice, water, and salt. Cover and cook until the rice is cooked and the chicken is tender.
• STEP 5.Garnish with fried onions and dry fruits. Serve hot with raita or salad.

Cooking Tips

• Soak the rice for 30 minutes before cooking to ensure even cooking.
• You can add saffron strands soaked in milk for a vibrant color and aroma.
• Use basmati rice for the best results.

Storage and Serving

• Kashmiri Chicken Pulao is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.