Bashonti Pulao r Chicken Kosha

Name: Bashonti Pulao r Chicken Kosha
Total time: 7200 s
Yield: 3 people
Cuisine: Indian
Ingredients: 500-750 grams chicken; 1 potato cut into large pieces; 1 and half chopped tomatoes; 1 big sliced onion; 3 tbsp ginger-garlic paste; 1 bay leaf; 1-2 dried red chilli; 1 cinnamon stick; 2 elaichi; 3-4 cloves; 2 chopped green chillies; Mustard oil for cooking; Salt as required; Turmeric powder as required; 1 tsp garam masala powder; 2 tbsp Kashmiri red chilli powder; Half tsp sabut jeera; 2 tsp corriender powder; 1 tsp cumin powder; 2 tsp Everest chicken masala; 1 cup lukewarm water; Chopped corriender for garnishing; 2 cups rice (preferably Gobindo Bhog); 3.5 cups lukewarm water; Turmeric powder as required; 4 tbsp sugar; 2 tbsp grated ginger; Ghee as required; 3-4 cloves; 2 cinnamon sticks

Sudeshna Rajib Das @cook_85882015

New Delhi

#CA2025 #CookpadApron2025 #BengaliThali #cookpadchallenge #cookpadcontest

Sudeshna Rajib Das @cook_85882015

New Delhi

#CA2025 #CookpadApron2025 #BengaliThali #cookpadchallenge #cookpadcontest

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Ingredients

2 hours

3 people

For Chicken Kosha
500-750 gramschicken
1potato cut into large pieces
1and half chopped tomatoes
1big sliced onion
3 tbspginger-garlic paste
1bay leaf
1-2dried red chilli
1cinnamon stick
2elaichi
3-4cloves
2chopped green chillies
Mustard oil for cooking
Salt as required
Turmeric powder as required
1 tspgaram masala powder
2 tbspKashmiri red chilli powder
Halftsp sabut jeera
2 tspcorriender powder
1 tspcumin powder
2 tspEverest chicken masala
1 cuplukewarm water
Chopped corriender for garnishing
For Bashonti Pulao
2 cupsrice (preferably Gobindo Bhog)
3.5 cupslukewarm water
Turmeric powder as required
4 tbspsugar
2 tbspgrated ginger
Ghee as required
3-4cloves
2cinnamon sticks
4green cardamom
2bay leaf
2dried red chillies
1/4th tsp grated jaiphal or powder
2 tbspraisins
8-10broken cashews
Salt to taste

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Steps

2 hours

1

First heat the pan, then add some oil & mildly fry the potato pieces. Remove them from the pan and keep it aside.
2

Now in the same oil, add jeera, cinnamon, cloves, elaichi, bay leaf and dried red chilli. Let them turn a bit brown then add the chicken pieces to it. Mix everything well then cover the pan and saute it for about 5 to 7 mins.
3

Then add onion slices, chopped tomato, ginger-garlic paste, chopped green chillies, turmeric, salt, coriander-cumin powder, garam masala powder, kashmiri red chilli powder and mix everything well. Add potato pieces at this stage. Now cover the pan and cook it on a low flame for about 15 mins.
4

After 15 mins, add half a cup of lukewarm water, salt, if required, give it a mix then again cover it and cook it on a low flame for abaut 20 mins more. After 20 mins, add a tsp of Everest Chicken Masala & mix everything well then cook again for 5 mins more. Sprinkle some chopped coriander leaves and serve hot with steamed rice or with any parathas of your choice.
5

Now lets come to Bashonti Pulao. Wash the rice, strain and dry it. Then add 2 tbsp of ghee, 1 tsp turmeric powder, 1 tbsp grated ginger. Massage it and keep it covered. Now rest it for an hour.
6

Heat a pan add a tsp of ghee to it and fry the dry-fruits. Now keep this aside.
7

After an hour, in the same pan, add 2 tbsp of ghee. When the ghee becomes hot, add green cardomom, cinammon stick, dried red chilli, bay leaf. Add 1 tbsp of ginger. Fry them for about 30 secs. Then add the marinated rice to it.
8

Add the fried cashews & raisins to it. Combine everything and fry it for a while, roughly around 2 to 3 mins on a low flame. Now add hot water to it.
9

Add salt and sugar, as per your taste. But remember, the sugar content should be little high as it is a sweet pulao. Cover the pan & cook it on a low flame until it's done. Donot use spatula in-between. When the water dries out, sprinkle some jaiphal powder and add 2 tbsp of ghee, mix it gently and serve hot with any non-veg dishes of your choice, may it be chicken or mutton.