Ramadan Special – Chicken Pulao

Skinless chicken pieces 68
Rice 2 1/2 cups (presoaked for 1 hour)
Cooking oil 1/4 cup
1 medium sized thinly sliced onion Garlic paste 2 tsp
Kewra essence 2drops
Salt to taste
Ground garam masala 1tsp
Whole garam masala 1tsp
Orange food coloring (mixed in water) 1tsp
Ginger paste 2 tsp

  • Put the cooking oil in a medium sized pot.
  • Fry the onion slices till light golden brown.
  • Put in the chicken pieces and stir fry till they turn white.
  • Put in the ginger paste and garlic paste and all the rest of the spices.
  • Fry for 5 more minutes, adding very little water so that the chicken doesn't burn.
  • Put in the kewra essence and after putting 1/4 cup water, leave to cook covered, for about 20 minutes or till chicken is tender.
  • Put in the rice and add enough water to cover the rice completely.
  • Cook on high flame till all the water has evaporated and leave to cook on very low flame for about 15 minutes or till rice is done completely.
  • Pour the food coloring mixture on top of the rice and mix slightly.
  • Serve with yogurt raita, salad and shami kabab for a truly magnificent dinner.
Source: (wateen.net)
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