Irani Chicken Pulao...!!!

Author: Siddhi Shirsat // Category: ,

Irani food is very popular. Today i am posting a recipe of a very different type of Irani chicken pulao. This pulao is combination of 3 items. Here Saffron Rice is served with spicy chicken gravy and steamed chicken kheema balls. Its a very tasty combo.Give it a try and i am sure you all will like it.






INGREDIENTS:


For Saffron Rice:

  • 1 cup basmati rice
  • few saffron strands
  • 2-3 cinnamon sticks
  • 3-4 cloves
  • 4-5 peppercorns
  • 2-3 green cardamoms
  •  2 bay leaves
  • 2 table spoon milk
  • 1/4 tea spoon turmeric
  • 2 tea spoon pure ghee
  • salt

For Chicken Gravy:

  • 2 cups medium size boneless chicken pieces
  • 1 table spoon fresh ginger-garlic paste
  • 2 green cardamoms
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2-3 pepper corns
  • 1 cup sliced onion
  • 1 tea spoon chilli powder
  • 1 tea spoon garam masala
  • 1/2 tea spoon cumin powder
  • 1/2 tea spoon coriander powder
  • 1/4 tea spoon turmeric powder
  • 2 tea spoon chopped corainder
  • salt
  • pure ghee

Steamed Chicken Kheema Balls:

  • 2 cups chicken kheema
  • 3/4 cup very finely chopped onion
  • 2 tea spoon finely chopped garlic
  • 2 tea spoon finely chopped ginger
  • 1 egg
  • pinch turmeric
  • salt

For Serving:

  • Caramelized Onion

METHOD:


First to make saffron rice.Soak saffron in milk. Wash the basmari rice and drain it and keep aside for 20 mins.Heat ghee in a pan. Add All the whole spices and saute for 2 mins. Add the drained rice and saute it for 2-3 mins. Add 11/2 cup of hot water and let it mixture get boiled. Add salt and turmeric powder.Then add the saffron milk and close and cook till the rice gets fully cooked and dry.


For chicken gravy. Heat a kadai. Add ghee and all the whole spices. Saute them for a while and add ginger-garlic paste and saute it for 1 min. Add the sliced onion and saute till they are light brown. Add the chicken pieces and saute them for some time. Add chill powder,turmeric powder, coriander powder, cumin powder and little water. Close and cook till chicken gets fully cooked.check the gravy consistency, add more water if required. When it starts boiling add garam masala, salt and chopped coriander.Cook on low flame for few mins and remove from fire.


Now to make kheema balls. Take the chicken kheema in a bowl.Add chopped onion, garlic and ginger ,salt,turmeric in it and mix well. Beat an egg well in a bowl. Add only 4 tea spoon of the beaten egg to the kheema mixture and kned it  well.Egg is added for binding.Shape this mixture into small smooth balls and keep aside. Heat 5 cups of water in a thick bottomed vessel. When the water starts boiling add the kheema balls.  Let them get cooked for 10 mins. When are done drain the water and keep the balls aside.You can use this water used for cooking kheema balls to make the saffron rice also.


Garnish the saffron rice with caramelized onions and serve with kheema balls and chicken gravy.


Preparation Time: 35 mins

10 Responses to "Irani Chicken Pulao...!!!"

Priya Says :
January 9, 2011 at 11:02 PM

Pulao looks soo delicious Siddhi, makes me hungry..

Pushpa Says :
January 10, 2011 at 12:41 AM

Absolutely delicious chicken pulav Siddhi.

Viki's Kitchen Says :
January 10, 2011 at 5:45 AM

Love this pulao very much. Nice clicks dear.

Padma Says :
January 10, 2011 at 8:48 AM

Loved the color of the rice... looks delicious.

Priti Says :
January 10, 2011 at 10:34 AM

Looks delicious ...and nice click

Jaisy James Says :
January 10, 2011 at 12:26 PM

pulav looks so delicious

chaitrali pathak Says :
January 10, 2011 at 4:14 PM

Looks super delicious...please receive ur tag from my blog

Hamaree Rasoi Says :
January 10, 2011 at 8:57 PM

OMG ! What a yummy looking pulao. Great preperation. Already my mouth is drooling.

Deepa
Hamaree Rasoi

divya Says :
January 11, 2011 at 7:47 PM

the pulao look awesome dear...tooo yumm!

Ushnish Ghosh Says :
January 17, 2011 at 10:01 AM

Dear Sidhhi
How are you? Read your nice comment at my blog. Ya I could guess you were very busy these days.
I like this recipe. The 1st time I tasted Irani Pulao was in Kuwait. It was so different from the one we eat here. I will try this one. It is impossible to get good saffron in India, most of it is adulterated one. I shall get you some pure and good Iranian or Spanish saffron when I come to Goa.
Have a nice week and work hard..;-)
Ghosh uncle

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