December 3, 2016

Dhaba Style Chicken Pulao | Tomato Chicken Pulao | Hyderabadi Street Side Chicken Pulao | Simple Chicken Pulao Without Onions | Easy Murgh Pilaf | 20 Chicken Biryani Recipes

Hyderabad is an popular city in Telanaga which is famous for food and road side shopping..Mughalai cuisine is so much dominating in this city so there are many dishes which looks little bit similar to mughals recipes..I have already posted Hyderabadi popular chicken dum biriyani with step wise pictures and Hyderabadi style Chicken pualo. But today sharing pulao recipe which is in dhaba style..Dhaba cooking style is different from home style even the taste of the recipe from dhabas is awesome when you you compare home foods or restaurant foods.
This pulao is special in hyderabadi street side small hotels where they use huge amount of tomatoes and masalas.It is very simple to cook because there is no dum method.All you need to do is adding the ingredients one by one is pot and finally soaked rice..it may takes less than 30 minutes to cook,so definitely an awesome one pot meal for your sunday lunch.While cooking biryani on stove,prepare some raita keep it in fridge,slice onions and kheera other side..Once when your biriyani is done,serve hot with chilled raita and lemon wedge.That`s the best bets lunch which you`ll love..
Indian Famous Biriyani Recipes
CATEGORY- Chicken | Biryani | Pulao | Lunch Box |Nonvegetarian | Sunday Lunch
PREPARATION TIME- 20 MINUTES
COOKING TIME- 40 MINUTES
WHAT YOU NEED
Chicken with bone- 1 kg
Basmati rice - 500 grams/2 cups
Bay leaf -1 n
Shahi jeera -1 tsp

Staranise-1 small
Cardamom pods-2
cinnamon stick-1 inchRed chilly powder -2 tbsp
Coriander powder -1 tbsp
Cumin powder -1 tbsp
Ginger garlic paste/ GGP-1 tbs
Salt-to taste
Turmeric powder-1/2 tea spoon

Garam masala-1 tea spoon
Kasoori methi-1 tea spoonRed Tomatoes-3 big
Coriander chopped -1 cup leaves
Mint chopped 1 cup leaves
Green chilly 5 n
Oil-2-3 table spoons

Curd-1/4 cup

HOW TO COOK
Wash and marinate chicken overnight or minimum 1 hour with red chilly powder,turmeric and salt.wash rice and soak with double quantity of the water.for 2 cuprs rice need 4 cups of water.I used normal rice but you can use basmati rice.
Heat a thick bottomed vessel with oil,add add shahi jeera, bay leaf,Star anise Cardamom pods,cinnamon stick..Add chopped tomato,ginger garlic paste (GGP), cook for 5 minutes in medium flame.Add chicken pieces and cumin powder,garam masala,coriander powder,curd,mix well.Then add chopped mint leaves,coriander leaves,curd and cook for 10 minutes by closing with lid in medium flame.Now add kasoorimethi and mix it well and cook for another 15 minutes in medium flame until chicken cooks soft. Stir in between to avoid burning chicken or sue 1/4 cup of water to cook chicken.Now add rice and water (where you soaked rice) mix gently and cook.When rice absorbs water and looks moist keep flame in low,put tawa under pulao pot and cook for 10-15 minutes then turn off.This step helps to cook pulao completely and avoid bruning chicken or rice in the bottom .Once the rice cooks poerfectly turn off and serve hot with raita and lemon wedges.

 

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