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PrintCHOOZON KA PULAO
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Apply salt, red chilli powder and juice of 1 lime to the cleaned chicken and marinate for half an hour.
- Heat the ghee-oil mixture and add the chopped onion. When the onion turns pink, add the ginger paste and after a few seconds.
- Add the cardamom and cloves powder with pepper, chilli powder and salt.
- Add the minced meat and fry for about 5 - 7 minutes. Add a little water. Cover and cook till tender.
- Stuff each chicken with one hard-boiled egg and keema. Stitch up the open end with thread and needle.
- Heat the oil in a wide and deep fry pan. Fry the chicken till it turns golden. Add a little water and cover. Cook for about 20-22 minutes or until the chicken is tender.
- Add saffron, caraway seeds, salt with water almost 1 inch above the surface of rice.
- Cook covered on high flame till the water comes to a boil and then simmer to low flame for about 10 - 15 minutes or until the rice is done.
- Untie the strings on the chicken and place the hot chicken in the centre of a large and flat serving dish. Add steaming rice around it.
- Place the balance keema close to the chicken over the rice. Heat ghee and add cloves and fry for few seconds till they turn brown. Pour the ghee and cloves over the dish.
INGREDIENTS
- 300 grams mutton mince (keema), rinsed and drained
- 500 grams long grain rice, rinsed, soaked and drained
- 1.5 kgs whole spring chickens with skin, cleaned, washed and drained
- 1 tablespoon red chilli powder
- Juice of 1 lime
- 1 onion, finely chopped
- 1 tablespoon ginger paste
- 50 ml ghee-oil
- 100 ml Cooking oil
- 4 hard-boiled eggs
- ½ teaspoon saffron, crushed
- ½ teaspoon caraway seeds
- 9 cloves
- 2 tablespoon ghee
- Salt, to taste
- 1½ teaspoon black cardamom seeds and cloves, ground
- ½ teaspoon pepper powder
- 1 teaspoon red chilli powder
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