Rani Gari Kodi Pulao

Name: Rani Gari Kodi Pulao
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 200 grams Basmati Rice; 250 grams Chicken chopped to small pieces; 1-1 each Whole Garam Masala(Cloves, Cardamom, Cinnamon etc); 2 Bay leaves; 1 Onion chopped; 3 Green Chillies; 1 tsp White Pepper Powder; 2 tbsp Ginger-Garlic paste; 2 tbsps Khova; 1 tbsp Poppy Seeds; 1 tbsp Desiccated Coconut Powder; 10 Almonds blanched, chopped; 6 Cashews; as needed Ghee/Oil; 1 Mace/ Javitri flower; piece Jaiphal small; 1" Cinnamon stick

Radha T Rao @cook_12672146

Creamy, rich Chicken Pulao
#FIHRCookPadContest

Radha T Rao @cook_12672146

Creamy, rich Chicken Pulao
#FIHRCookPadContest

Saved

Ingredients

30minutes

3 servings

200 gramsBasmati Rice
250 gramsChicken chopped to small pieces
1-1 eachWhole Garam Masala(Cloves, Cardamom, Cinnamon etc)
2Bay leaves
1Onion chopped
3Green Chillies
1 tspWhite Pepper Powder
2 tbspGinger-Garlic paste
2 tbspsKhova
1 tbspPoppy Seeds
1 tbspDesiccated Coconut Powder
10Almonds blanched, chopped
6Cashews
as neededGhee/Oil
1Mace/ Javitri flower
pieceJaiphal small
1"Cinnamon stick

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Steps

30minutes

1

Wash Basmati thoroughly to remove starch.
Soak for 1/2 hour.Clean Chicken, cut into small pieces, marinate in little Ginger- Garlic paste, Salt.
2

Heat Oil/Ghee, add Bay leaves, Whole Garam Masala, chopped Onion, Green Chillies. Fry till Onions turns translucent. Fry Ginger Garlic paste, then marinated Chicken.Season with Salt, White Pepper powder.
3

Grind together Khova, Poppy seeds, Cashews, Almonds, Coconut powder to a fine paste. Add the paste to seasoned Chicken and fry for 5 minutes on low flame.
4

Add soaked Basmati Rice, Water. In a small muslin cloth put Mace, Nutmeg, Cinnamon, tie together, drop in the Pulao that is being cooked.Cook till Rice and Chicken are done. Serve hot.