Dhaba Style Chicken Pulao

By Ranveer Brar · 120 min

Ingredients

Instructions

1. Put the chicken in a bowl with the coriander stems, ginger garlic paste, salt, lemon juice, the 2 green chillies (roughly chopped), the degi red chilli powder and the mustard oil. Mix well and set aside to marinate.
2. In a handi, heat the oil and ghee. When hot, add the cumin seeds and the sliced onions, and cook for 2-3 minutes until the onions turn translucent.
3. Add the dry Kashmiri red chillies and the marinated chicken, mix well, cover and cook for a while.
4. Add the fried onions, ginger, the green chillies, bay leaf, mint and coriander leaves, and the soaked basmati rice.
5. Add the coriander leaves, water as needed, salt and the lemon half. Bring to a quick boil.
6. Add the diced tomato, cover and cook on low heat for 15-18 minutes, until the chicken and rice are cooked.
7. Open the lid, transfer to a serving dish and garnish with coriander sprigs, mint leaves and fried onions.
8. For the chutney, roast the halved tomato, capsicum and onion on a rack over the gas flame for 5-6 minutes, until charred.
9. Peel the roasted vegetables and put them in a bowl with the mint, coriander, green chillies, salt, oil and beaten curd. Mix well.
10. Grind the mixture in a mixer to a smooth, fine paste and serve it with the pulao.

Summarized from Ranveer Brar's video. Watch it for the details.

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