Irani Style Chicken Pulav For Dinner, Why Not?

Deciding what to make for dinner is a brainstorming task and we know this. Right after having your lunch, you start thinking about what to have for dinner. If you have got bored over eating those curries and chapatis again and again, we have brought something new for you to try. This time, get your hands on lip-smacking and flavourful Irani style Chicken Pulav. 

You can’t disagree that chicken pulav is one of the best things available on this planet. For those who don’t know, the concept of pulao and many other famous dishes came from Persian empire. This Irani style chicken pulav is a flavourful dish loaded with spices and exotic ingredients like rose and cranberries. With little efforts and a little more patience, you can make this mouthwatering meal at home for dinner. So be ready to surprise your family as we have shared the recipe of Irani Style Chicken Pulav shared by chef Ranveer Brar. Here you go! 

Ingredients 

For Marination 

  • 1 kg chicken (curry cut) 
  • Salt to taste 
  • 1 tsp ginger garlic paste 

For Cooking Rice 

  • Water as required 
  • Salt to taste 
  • ¼ cup ghee 
  • 2 cups basmati rice soaked for 20 minutes 

For Chicken 

  • ¼ cup ghee
  • 4 medium size onion (sliced) 
  • 2 green chili (slit into half) 
  • 1 inch ginger (chopped) 
  • Salt to taste 
  • Marinated chicken 
  • Pinch of saffron strands 
  • ¼ cup boiled rice water 
  • Prepared masala 
  • ⅓ cup fresh tomato puree  

For Layering Rice

  • 3 to 4 tbsp ghee
  • 1 large potato (sliced) 
  • ½ cup brown onion 
  • ¼ cup dried cranberries (chopped) 
  • 1 tbsp pistachios (blanched and cut into half) 
  • few mint leaves
  • 2 green chilies (chopped) 
  • A pinch of saffron strands 
  • ½ tsp sugar water 

For Masala 

  • 2 tbsp dry rose petals 
  • 1 tbsp black peppercorns 
  • 2 to 3 cloves, 
  • 2 to 3 green cardamoms 
  • 1 tbsp coriander seeds 
  • 1 tsp cumin seeds 

Method 

For Marination 

  • In a large bowl, add chicken, salt to taste, ginger garlic paste and marinated well, keep it aside for future use. 

For Cooking Rice 

  • In a pot, add water for boiling, salt to taste, ghee and soaked basmati rice. 
  • let it cook on medium heat until 80% cooked. 
  • Once done, strain the rice and keep aside for further use. 

For Chicken 

  • Heat ghee in a large bottom pan, add onion, green chili and sauté on medium flame. 
  • Add ginger, salt to taste and sauté for a minute. 
  • Add marinated chicken and cook on medium flame. 
  • Add saffron strands, remaining rice water and mix it well. 
  • Add prepared masala, tomato puree and let it cook until the chicken is done completely. 

For Layering Rice 

  • In a bowl, add brown onion, dried cranberries, pistachios, mint leaves, green chilies mix well and keep it aside for future use. 
  • In a pot, add ghee layered the slice potato at the bottom, transfer the rice into the pot along with the cranberries mixture, saffron strands and sugar water. 
  • Now cover and let it dum on low heat for 5-10 minutes. 
  • Then switch off the flame and serve hot in a serving plate with prepared chicken and garnished with fresh mint leaves. 

Enjoy!