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Before you jump to Bohri Chicken Pulao recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to bohri chicken pulao recipe. You can have bohri chicken pulao using 23 ingredients and 13 steps. Here is how you do it.
The ingredients needed to prepare Bohri Chicken Pulao:
- Provide 1/2 kg chicken
- Get 1 1/2 cup long grain rice
- Provide 4-5 small potatoes cut in halves
- Use 2 bay leaves
- Prepare 1 tsp black peppercorns
- Get 4-5 cloves
- Use 1 stick cinnamon
- Prepare 2 black cardamom slightly crushed
- You need 4-5 green cardamom
- Take 1 tbsp fennel seeds
- Provide 1 tbsp coriander seeds
- Take 1 tsp cumin seeds
- You need 1 sliced big onion
- Prepare 1 chopped tomato
- Take 2 tbsp ginger-garlic paste
- Prepare 1 tbsp dried mint powder
- Get 4-5 big green chilies
- Get 2-3 tbsp olive oil/ghee
- Prepare 1 1/2 tsp salt
- Take 1-2 thinly sliced onions to make barista
- Use 1/2 cup chopped coriander leaves
- Prepare 10-12 fresh mint leaves for garnish (optional)
- You need 2 1/4 cups water (little less than double the quantity of rice)
Steps to make Bohri Chicken Pulao:
- Clean and trim off any fat from the chicken. Wash and drain it.
- Wash rice 3-4 times with water. Soak the rice for at least 30 minutes.
- To make the barista: In a frypan, heat sufficient oil to fry onions. Cook the onions till nicely caramelized. Keep aside.
- Heat 1 tsp oil in a pan. Stir fry coriander and fennels seeds till aromat but browned. Cool and grind the spices with green chilies coarsely.
- Heat oil/ghee in a big pot/cooker. Add cumin seeds and give it a stir. Now add all the whole spices and ginger-garlic paste. Stir constantly to cook the paste till raw flavors disappear and to prevent it from sticking to the bottom of the pot.
- Add the onions and stir fry them till they light golden in colour.
- Add tomato and cook till mushy. Add potatoes and mix again.
- Add the chicken and mix it well with the onions.
- Add the ground coarse spice paste. Sauté to coat chicken with all the masala. Add dried mint.
- Add sufficient water to cook rice (according to the rice taken). Bring it to a boil.
- Add salt to taste and stir. Now add the rice and mix well.
- Cover the pot and cook on low heat till chicken and rice are done.
- Remove to serving bowl and sprinkle with chopped coriander leaves, fresh mint leaves, and barista.
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