Quick and Easy Raseela Chicken Yakhni Pulao

By Food Fusion · 150 min

Ingredients

Instructions

1. Heat the corn oil in a pot, add the sliced onions and sauté until translucent.
2. Add the chicken and stir until its colour changes.
3. Add the cumin seeds, black peppercorns, cloves, black cardamom, whole red chillies, cinnamon stick and bay leaves, and stir well.
4. Add the tomato purée, yogurt, green chilli, garam masala, red chilli powder, pink salt, black pepper, and ginger garlic paste. Stir and cook on medium heat for 4 to 5 minutes, until the oil separates.
5. Add the chicken stock, bring to a boil, cover and cook on low heat for 6 to 8 minutes.
6. Add the soaked rice and cook on high heat for 2 to 3 minutes, until the water has reduced.
7. Add the green chillies, orange food colour, fried onion, lemon slices, coriander and mint. Cover with a cloth and lid and steam on low heat for 10 to 12 minutes.
8. Garnish with fried onion and serve.

Summarized from Food Fusion's video. Watch it for the details.

More recipes with

GarlicOnionLemonTomatoRiceYoghurtChickenOrange