Our Network Websites:      All India TodayTech Know Bits - Invest In IndiaIndia - Food And Travel GuideHowTo For India

Recipe for Orange-flavoured Chicken Pulao

Chicken Pulao

Preparation time: 30 minutes

Cooking time: 45 minutes

Serves 4


Rice, parboiled in rose water with ½ tsp saffron: 2 cups

Chicken, cut into 8 pieces: 800 g

Orange peel, chopped, blanched: ¼ cup

Ghee: 1 ½ cups

Carrots, grated: ½ cup

Almonds: ¼ cup

Sugar: 2 tbsp

Saffron (kesar): ½ tsp

Pistachios, pounded: ¼ cup

Onions, quartered: 1

Salt to taste

Silver leaves (varq): 4


Heat ½ cup ghee on medium heat in a pan; sauté the carrots until soft. Add orange peel, almonds, sugar and saffron. Stir in the sugar and wait till it dissolves. Cover and simmer for 5-7 minutes. Add pistachios and cook for 2 minutes. Remove. Heat the remaining ghee in a pan; fry the chicken to a golden brown. Remove and drain the excess oil, sprinkle salt. Remove the extra ghee from the pan, return the chicken to the pan, add onion and 3 cups of warm water; bring to a boil on medium heat. Reduce the heat, cover and simmer until the chicken is tender and the moisture evaporates. Remove from heat and keep aside. Layer a thick-bottomed pan with parboiled rice and carrot mixture. Pour 1 tbsp hot ghee and seal the pan. Cook on dum. Spread the rice on a platter, arrange the chicken on top, spread some more rice on top, sprinkle the nuts and decorate with varq. Serve.

Blog Widget by LinkWithin
Twitter Delicious Facebook Digg Stumbleupon Favorites More

Both comments and pings are currently closed.

2 Responses to “Recipe for Orange-flavoured Chicken Pulao”

  1. [...] Go here to see the original: Recipe for Orange-flavoured Chicken Pulao | India – Food & Travel … [...]

  2. [...] Recipe for Orange-flavoured Chicken Pulao | India – Food & Travel … [...]