If you are craving pulao in a jiffy or unexpected guests drop by, or after a long day at work you want something quick-fix, this is for you!Just remember to boil some rice beforehand, or make use of leftovers from last night's dinner.The pulao is delicious and does not lack anywhere where taste is concerned.Gagan liked it so much that I made it twice in one day, once with leftover rice and then rice especially boiled for this!
- Fresh Chicken-1 (about 8 boneless pieces)
- Onions- 2 large, sliced
- Tomatoes -2 medium, pureed
- Ginger +garlic paste- 1 tbsp
- Boiled rice- 4 cups
- Garam masala- 1 tbsp
- Cumin seeds- 1 tsp
- Desi ghee-2 tbsp
- Refined oil for shallow frying
Method-Fry the chicken pieces in hot oil till brown, this will take 10 minutes on high heat in a large kadhai, drain.In the same oil which should be about 3-4 tbsp add the zeera, ginger+garlic and then the onions fry till brown,add tomatoes and cook another 5-6 minutes till oil separates.In a large saucepan, melt the ghee add the rice, the chicken pieces as well as the fried onions, season with salt and chilli powder, add garam masala and give a good toss, your pulao is ready, serve with raita and sliced onions in vinegar.
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