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METHODTake chicken pieces in a bowl. Add half red chilli powder, salt, half the ginger paste, half the garlic paste and mix. Keep it in the refrigerator for fifteen to twenty minutes to marinate.Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant. Add onions and sauté till lightly browned. Add the remaining ginger paste, garlic paste and red chilli powder. Stir and sauté for two minutes. Add tomatoes, salt, yogurt and continue to sauté for two minutes. Add rice, marinated chicken pieces and coriander leaves and mix well. Add chicken stock (or vegetable stock) and bring it to a boil. Cover, reduce heat and let it cook till both the chicken and rice are done. Serve hot. |
This blog is a tribute to my mother..i have grown up eating yummy delicious food made by my mom..and now learning to walk on her steps..Most of the recipes i am sharing here ...are the one's which i learnt from my mother..some are inspirations from close friends ..relatives and some are my own inventions..Hope you all enjoy cooking these ...
Saturday, August 6, 2011
CHICKEN PULAO
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