Methi chicken pulao

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Ingredients:-

  1. Ghee – 2 tsps.
  2. Cloves – 4 numbers
  3. Green cardamom – 4 numbers
  4. Cinnamon – two 1″ pieces
  5. Ginger garlic paste – 2 tbsps.
  6. Fresh methi leaves* – 2 cups (soaked in salted water for sometime)
  7. Onion – 3/4 cup, finely chopped
  8. Greenchilly – 1 to 2 numbers, finbely chopped
  9. Red chilly powder – 1 tsp.
  10. Turmeric powder – 3/4 tsp.
  11. Tomato – 1/4 cup
  12. Garam masala powder – 3/4 tsp.
  13. Lime juice – 1 tsp.
  14. Thick curd – 2 tbsps.
  15. chicken – 250 grams, breasts finely chopped
  16. Cilantro – 1/4 cup
  17. Mint leaf – 1/4 cup
  18. Basmathi rice – 2 cups
  19. Oil – 1 tbsp.
  20. Boiling water – 3.75 cups
  21. Salt – to taste

Method:-

  1. Soak the basmathi rice in water for 30 minutes. Drain out all the water from the rice & fry it in 1 tbsp of oil for 3-4 minutes on high heat. Keep this prepared rice aside.
  2. Heat ghee in a deep vessel & add all the whole spices followed by gg paste & methi leaves. Cook for 7-10 minutes or till the leaves wilt.
  3. Stir in the chopped onion & greenchillies & cook till the onion turns golden brown in colour.
  4. Add in all the spice powders & cook for a minute on low heat.
  5. Throw in the tomatoes & cook for 10 minutes or till mushy.
  6. Add thick curd & lime juice & cook till all the water from the curd evaporates.
  7. Throw in the chopped chicken, salt & fresh herbs. Cook on low heat for 10 minutes. (No need to cover cook).
  8. Add the rice, salt & boiling water.
  9. Cover cook on medium low heat for 10 minutes.
  10. Serve hot.

Note*:- I had used barbeer leaf (purslane/mossrose) instead of methi & had added 1/2 tsp of kasoori methi to get that methi flavour.

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