June 7, 2017

Badami Murgh Pulao | Almond Chicken Pulao Recipe | How to Cook Chicken Pulao | Almond Chicken Pulao Recipe |

Along with trying indian popular biryani recipe some times tries on my own ideas too.This is one of the recipe which I have tried on my idea these days.I have almonds in huge quantity and few cashews for taste.So,named it as badami murgh pulao.It`s rich in taste with mild spiciness.
I have used chicken with bone so it`s bit time taking but can replace it with boneless chicken too.To cook rice i always adds water approxi mately but in your case can measure it and he follow the process.The most important step in biryani/pulao making is cooking chicken until doen.Then only add rice and cook on dum method..Try this and enjoy hot plate of biryani with curd raita..
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CATEGORY- Biryani Recipe | Chicken Biriyani Recipe 
Chicken with bone-500 grams/1/2 kg
rice-2 cups
onions-2 medium slices
ginger garlic paste/GGP-1 table spoon
mint leaves-1 cup
cilantro leaves-1 cup
bay leaf-1
whole garam masala ingredients
cumin seeds-1 tea spoon
cinnamon stick-2 inch
green cardamom pods-2
javithri flower-1
spice powders
red chili powder-2 tea spoons
salt-to taste
turmeric powder-1/2 tea spoon
coriander powder-1/2 tea spoon
cumin powder-1/2 tea spoon
chicken masala-1 tea spoon
Wash and soak rice for 30 minute minimum.For 2 cups rice add 4 cups water.Wash and marinate chicken with little bit of red chili powder, salt, oil,lemon juice,mix well and rest for 1 hour or refrigerate it for over night.In mixy jar take cashews,almonds,whole garam masala ingredients and grind into fine paste.
Heat thick bottomed vessel with oil,throw bay leaf,saute for a minute.. Now add sliced onions,GGP and saute again for a minute.Then add washed chicken,mix once..Cook for 5 minutes and add spice powders,mix again and cook for 10 minutes in medium flame..Add ground almond paste+1/3 cup water,mix well.
Chicken also oozes out water which helps to cook fast.Add mint,cilantro leaves and cook this in medium flame for 10 minutes.When the time you add rice,chicken mixture should be dry not watery..So,be patient until chicken cooks completely.
If the mixture looks too dry add 1/4 cup of water and cook until chicken done.
Once the chicken is done,add water(which you soaked rice) and let it boil.Then add soaked rice and mix carefully and put the flame in medium-low heat.the water which you add cooks the rice perfectly so no need tense.When the biryani looks almost done,means 70% (you can see the cooked rice along with some moisture) shift the vessel on hot tawa,put the flame in low and cook for 15 minutes by closing with lid..
Tip 1 :This tawa method helps to cook rice completely and avoids burning from bottom.
Turn off the gas and rest it for 15 minutes..Serve hot with curd,lemon slices and any gravy if you like..

Important steps:
Timing is depended on chicken pieces size, your vessel+ pan thick ness, and gas flame.. I cook on big burnol (in low flame) and the pan n vessel are thick bottomed. For me, it was ready in 30 minutes..

So,depending on all these,cook your biryani. If the chicken pieces are too big may take 10-15 minutes more.Don`t over mix the biryani,while it is on stove,don`t open lid often to check..

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