This recipe has been sitting in my drafts for over a year. I drafted this post a year ago when I last made this pulao. I used to make this pulao a lot until I started making goat kheema biryani. Ever since then, we abandoned this pulao and got addicted to kheema biryani. We always prefer goat kheema over ground chicken! I was not satisfied with the picture I took that day of this pulao and was waiting to make it again to take a better picture. That day has not come yet! Today I could not cook anything for the blog and by the end of the day, did not have anything to post here. As I was going through my drafts and my blog picture folder on my desktop, I noticed that this was the only draft that has both the recipe and pictures. So here it is and the picture is not as bad as I thought it was!
- 4 ½ tbsp. oil
- 3 Cardamom
- 3 Cloves
- ½ tsp. Shah Jeera
- 1" Cinnamon Stick
- 3-4 Bay Leaves
- 1 Biryani Flower
- 1 small Onion chopped
- 1 tbsp. Ginger Garlic paste
- 12 Green Chilies vertically slit into 2
- 2 small Tomatoes chopped or 1 cup chopped
- Salt to Taste
- ¾ tsp. Garam Masala or Powder 5 Pepper Corns, 3 Cloves, ¼ tsp. Shah Jeera, ½" Cinnamon, ¼ tsp. Cardamom seeds
- 1 tsp. Coriander Powder
- 1 tsp. Chili Powder
- ¼ tsp. Turmeric (i used ½ tsp. but would recommend ¼)
- ¾ cup chopped Beans
- ½ cup chopped Carrots
- 1 lb. ground Chicken
- 3 cups Rice soaked in water (Rice cooker measuring cup)
- 4 ½ cups WaterCilantro to garnish
- In a pot, put 4 ½ cups of water to boil. Can skip this step but by doing so, decreases the cooking time by few minutes.Wash and soak the rice in water. Chop the vegetables.
- Heat oil in a pan. Add whole garam masala, onion and sauté until onions are light brown.
- Add ginger garlic paste and green chilies and cook until rawness of the ginger is disappears.
- Add garam masala, coriander powder, beans, carrots, chili powder, turmeric and mix well.
- Drain rice from water and add it to meat mixture. Fry for 2-3 minutes.
- Cover and cook for 5 minutes.
- Mix the rice and by now most of the water will have evaporated and rice should be 80 - 85% cooked. Reduce the flame to low, cover and let it cook for another five minutes.
- Check again to see if the rice is done and also can taste. If rice requires more salt, can add it at this point. Add juice of 1 lime or 3 tbsp. of lime juice. Mix it well, add cilantro, cover and continue to cook for another 5 minutes are until done.
- Serve hot with raita or any gravy.
Could you please post the recipe for the Goat Kheema Biryani also that you mentioned in your post.
I will Prasanthi.. Give me some time.. I will try to post it in couple of weeks.
How would I make this in the rice cooker? Thanks.
as, the procedure is the same until frying the rice. Once the rice is fried, transfer the rice and meat to the rice cooker, add water and turn on the cooker. Just before the rice is done, add cilantro. If you need anymore clarifications, let me know.
Very tempting and inviting pulao, thanks for sending to CWS..
wow...delicious pulao...nice presentation