Chicken Pulao With Lemon And Onion Recipes

Steps:

• Put the rice and double the quantity of water in a heavy saucepan. Bring to a boil. Reduce the heat and simmer partially covered until done. Run a fork through to loosen the grains, cover the pan with a lid and reserve.
• Meanwhile, heat the oil in a wok. Fry the onion. When translucent, remove half of the slices and reserve. Continue to fry the remaining onion until dark golden in color. Drain and reserve separately.
• Put the translucent onion back into the wok and add the ginger-garlic paste. Fry for a few seconds.
• Sprinkle in the spice powders and add the chicken. Stir to seal, until the chicken looks white instead of pink.
• Add about 4 tablespoons hot water, cover the wok and cook until the chicken is tender and cooked through.
• Remove from the heat, add the lemon juice and season with salt.
• Gently stir in the cooked rice.
• Sprinkle the golden fried onions on top and serve hot.

Steps:

• Heat oil in a heavy bottomed pot. To this, add bay leaves, cloves, cardamom pods and cinnamon. Sauté until fragrant.
• Add cashews and sauté until light golden brown.
• Next, add onion slices, green chilies, curry leaves, salt and turmeric and fry on medium heat until onions turn golden brown.
• Add minced garlic and minced ginger. Fry until the raw smell goes off.
• Add chicken and mix well. Cover and cook on medium-low flame until chicken is almost cooked through.
• Then add cumin powder, coriander powder, red chili powder, garam masala powder, mint and cilantro. Mix well.
• Add water and mix well. Adjust the seasoning as needed. Once water is boiling, add soaked rice and gently stir to combine.
• Cook on high flame for 6 to 8 min. Then, cover and cook on low flame until all the water evaporates and the rice is cooked through, stirring gently.
• Serve hot with cucumber or onion raita.

Steps:

• Mix chicken, garlic, ginger, cloves, cinnamon, onion, whole dry coriander, small cardamoms, salt and water in large pot. Stir well and cook for 30 to 40 minutes on medium heat till the chicken is cooked.
• Separate the meat from the stock and keep aside. The stock (yakhni) should measure 4 cups. If there is more, boil it down till you get 4 cups. If less add hot water to it to get 6 cups.
• Heat oil in a heavy and large pot. when the oil is hot add onions. Fry till light golden.
• Add chicken pieces, chopped tomatoes, green chillies, red chili and cumin seed. Stir well Cook on medium flame till its turn in light golden.
• Now add stock/ Cook till the mixture comes to a boil, then add rice. Add stock and cover. Stir gently to mix all ingredients. Cover with a tight fitting lid. Lower heat and allow to cook for about 10 minutes or until rice is tender but yet firm.
• Place pan on a heavy griddle or tava and let cook for 10 to 15 minutes. To serve, place the rice in a large tray or platter.