Ground Chicken Vegetable Pulao

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!

Ingredients:

• 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

Preparation:

• 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.