Tuesday, 11 March 2014
Chakunder Chicken Pulao
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Ingredients
3
kg Chukander [beetroot] to make yakhni [stock] to give
flavour
and dark pink colour to pulao
1-1/2
kg Chicken
2
cups Rice
1
big Onion
8
Cloves
6
Cinnamon sticks - 4 cm lenght each
8
blades Javitri [mace]
3
tbsp Oil
2-1/2
tsp Salt
Method
Peel
and wash beetroots, slice them and quarter each slice. Put into pot, pour just enough
water to cover the beats, cook under cover 20 min.
Remove
beets from the dark pink water and use them in another dish for example;
mithe samose stuffed with sweet beetroot halva, or paratha stuffed with beetroot
masala, or beetroot curry.
Remove
bones from chicken, cut chicken into small pieces, put them into dark pink water,
boil under cover 15 min. In another pot fry sliced onion on oil.
Before
making pulao of course rice sould be washed and soaked 2 hr in cold water and
drained just before using.
Remove
chicken from pink water add to onion add masala, salt, measure 3 1/2 cups of
the pink water, add and bring to boil. Throw in rice, wait till boils,cover,
lower the heat,
simmer 20 min. If you dont have 3 1/2 cups pink stock add normal
water to the required amount.
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