Empty My Fridge
Raseela Chicken Yakhni Pulao Ramadan Special
Ingredients
- Corn oil½ cups
- Pyaz sliced2
- Chicken500 g
- Zeera1 tsp
- Sabut kali mirch½ tsp
- Laung3–4
- Badi elaichi2
- Sabut lal mirch3–4
- Darchini1
- Tez patta2
- Tamatar pureed2
- Yoghurt2 tbsp
- Hari mirch finely chopped1 tsp
- Garam masala · powder½ tsp
- Lal mirch powder ½ tsp orto taste
- Saltto taste
- Kali mirch powder1 tsp
- Adrak lehsan paste1 tbsp
- Chawal sella 500g soaked for 2 hours
- Hari mirch2–3
- Orange0.13 tsp
- Pyaz fried2–3 tbsp
- Lemon3
- Hara dhania chopped
- Podina chopped
Instructions
- Heat the corn oil in a pot, add the sliced onions and sauté until translucent.
- Add the chicken and stir until its colour changes.
- Add the cumin seeds, black peppercorns, cloves, black cardamom, whole red chillies, cinnamon stick and bay leaves, and stir well.
- 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.
- Add the chicken stock, bring to a boil, cover and cook on low heat for 6 to 8 minutes.
- Add the soaked rice and cook on high heat for 2 to 3 minutes, until the water has reduced.
- 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.
- Garnish with fried onion and serve.
Summarized from Food Fusion's video. Watch it for the details.
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