December 25, 2018

spinach chicken pulao recipe | palak murgh pulao recipe | chicken pulao with palak | chicken pulao recipes

One pot meals are my favourite because it`s easy to cook without any mess. Biryani or Pulao whatever both of sons love rice which cooked with meat.  I try different one-pot biryani and pulao recipes for dinner and this is one of the easiest biryani which is combined with spinach and chicken.
You can use boneless chicken or chicken with bone instead of drumsticks like I used. I didn`t use basmati rice but it`s a good choice which gives a nice look to rice and taste.  I cooked this in the evening, there was not enough light so the pictures were poor in quality. But the rice tastes good lease try one and share your feeding.
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CATEGORY- chicken | palak | pulao | rice | lunch 
 rice -1 cup (water 2 cup to cook rice)
spinach leaves- 1 bunch
green chilli- 6-7
oil-3 tablespoon
 cumin seeds-1 teaspoon
cinnamon stick- 2inch stick
 bay leaf-1 
cardamom -1 
 onions- 2 small size
 ginger garlic paste- 1 table spoon
 chicken with bone -300 grams 
salt to taste
Wash and soak rice in enough water. wash chicken and keep aside.
Wash and chop spinach leaves. Boil spinach for 10 minutes in a low heat and grind into a fine puree along with green chilli. 
Now heat a vessel, add oil, when the oil is hot, add cumin seeds, cinnamon stick, bay leaf, cloves, cardamom and saute for few seconds.
Add sliced onions, ginger garlic paste and fry for 2 minutes in medium heat. When the onions turn light brown in colour add chicken and mix well.
After frying chicken for 3-5 minutes add salt, ground spinach puree and mix everything. Cook this for 10 minutes in medium flame, stir in between to avoid burning in the bottom of the vessel. Add a half a cup of water if you like/want. Cook till water evaporates.
Add water which to soak rice. When the water starts boiling add rice and stir gently. Cook in medium flame until water lightly evaporates.
Now put a tawa/ pan on heat and place this vessel, keep the flame to low heat and cook for 10 minutes. This step helps to cook evenly and avoid rice burning. Serve hot with raita.

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