Name: Kashmiri Chicken Pulao Recipe
Total time: 50 min
Yield: 5
Cuisine: Kashmiri

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

A kashmiri style pulao. This recipe uses aromatic spice and chicken. 

How to make Kashmiri Chicken Pulao Recipe

Zico Fernandes

Crawler

Kashmiri

<p>A kashmiri style pulao. This recipe uses aromatic spice and chicken. </p>

Non Vegetarian

Rice

Chicken

Cumin seeds

Coriander powder

Pods of green cardamom

Cinnamon

Black pepper powder

Cloves of chopped garlic

Green chilies

Raisins

Yoghurt

Sliced onion

Red chilli powder

Finely sliced ginger

Ghee

Cloves

Water

Take rice, wash it properly and soak it in water for minutes.

step 1

Wash the chicken thoroughly and drain the excess water out and apply tbs salt and tsp turmeric.

step 2

To the yoghurt add salt, red chilli powder, tsp turmeric powder, coriander powder and black pepper powder, Whisk the yoghurt nicely and keep it aside.

step 3

Heat tbsp ghee in a pan, add cinnamon, cardamom, cloves, chopped garlic, and saute for a minute.Add sliced onions and saute till translucent.Add finely chopped ginger and chopped green chilies, golden resins and saute.

step 4

Add the whisked yoghurt mixture and saute, cook for minutes and once you see fat floating up.

step 5

Add the chicken pieces, salt to taste and cook for to minutes on high flame.

step 6

Add cups of water cover the pot and leave it to boil for -minutes. Use enough of water because the rice will be cooked in this.

step 7

When the chicken is cooked, add the rice to the chicken and allow it to cook on low heat in a covered pot. Check for salt taste and add some if required.

step 8

Give it a gentle stir so the basmati rice does not break, cook on low heat for - minutes.

step 9

step 10

BonGong