Kishmishi Chana Chicken Pulao

Ingredients:
Rice
Chicken (Boneless cubed) ½ kg
Chickpeas 400 g
Black Raisins 1½ cup
Onions (Fried) ½ cup
Green Chilies 2
Cumin (Roasted) 2
Salt 1 tbsp
Allspice Powder 1½ tbsp
Red Chili Powder 1 tsp
Yogurt ½ cup
Ginger Garlic Paste 1 tsp
Chicken Stock 6 cups
Coriander Powder 1 tsp
Allspices (Whole) 2 tbsp
Garlic Few cloves
Ginger 1 inch piece
Clarified Butter ½ cup
Saffron 1 tsp
Onion 1
Coriander A few
Mint Leaves A few

Method:
In a pan, place chicken, whole allspices, whole onion, cloves of garlic, piece of ginger, ½ tsp of salt and boil until chicken becomes tender.
Then sieve the chicken stock and chicken pieces.
In a separate pan, heat clarified butter, add brown fired onions, ginger garlic paste, salt, red chili powder, coriander powder, roasted cumin, allspice powder, whole green chilies and yogurt.
Stir until the mixture begins changing color and add the chicken, chickpeas and raisins.
Now add chicken stock, bring to one boil and then add rice to it.
Let the rice cook in the stock.
Once the rice has cooked through, add saffron, coriander and mint leaves on top and leave it to simmer.

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Chat Pata Chana Pulao Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

2 tbsps mango pickle
2 cups Rice
2 tbsps Oil
1 tsp fennel seeds
1 tsp fenugreek
1 tsp mustard seeds
2 black cardamoms
1 tsp nigella seeds
1/2 tsp asafoetida
1/2 tsp cumin seeds
1/2 cup sliced onions
1 tbsp Ginger Garlic Paste
1/2 cup Boiled chickpeas
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala
to taste salt

Recipe Method

Blend mango pickle in a mixer to a paste. Keep aside.
Clean, wash and soak rice for 10 minutes. Drain and keep aside.
Put 2 cups of water to boil.
Heat oil in pressure cooker, add fennel seeds, mustard seeds, fenugreek seeds, onion seeds, big cardamoms, cumin seeds and asafoetida.
When seeds crackle, add onions and saute’ till they turn translucent.
Add ginger garlic paste, chick peas, turmeric powder, chilli powder, garam masala, salt and prepared pickle paste and saute’ for 2 minutes.
Add the rice and saute’ for 2 more minutes.
Add the hot water and pressure cook for 2 whistles.
Allow steam to escape before opening the lid.
Separate each grain of rice lightly with a fork.
Serve hot with green chutney.

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