Irani Chicken Pulao (Zereshk Pilaf)

Incredibly aromatic Irani Chicken Pulao recipe that everyone will enjoy. #happycookingtoyou #foodfusion #pulao #ramadanrecipes #ramadanspecial

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Prepare Irani Pilaf Masala:

-Zeera (Cumin seeds) 1 & ½ tsp

-Sabut kali mirch (Black peppercorns) ½ tsp

-Darchini (Cinnamon stick) 1 small

-Sabut dhania (Coriander seeds) 1 tbs

-Hari elaichi (Green cardamom) 3-4

-Zafran (Saffron strands) ¼ tsp

-Dried rose petals 1 tbs

-Himalayan pink salt ½ tbs or to taste

-Haldi powder (Turmeric powder) ½ tsp

-Makhan (Butter) 2 tbs

-Cooking oil 2 tbs

-Chicken large pieces 750g

-Pyaz (Onion) sliced 1 & ½ Cup

-Tomato paste 2-3 tbs

-Water 1 Cup or as required

-Makhan (Butter) 2 tsp

-Dried zereshk black barberry 4 tbs

-Sugar ½ tbs

-Water 2 tbs

-Lemon juice ½ tsp

-Hot water 2-3 tbs

-Zafran (Saffron strands) ½ tsp

-Chawal (Rice) sella ½ kg (boiled with salt)

-Makhan (Butter) 2 tsp

-Saffron essence ¼ tsp

-Cooking oil 1 tsp

-Pista (Pistachios) sliced



Prepare Irani Pilaf Masala:

-In spice mixer,add cumin seeds,black peppercorns,cinnamon stick,coriander seeds,green cardamom,saffron strands,dried rose petals,pink salt,turmeric powder,blend well & set aside.

-In a wok,add butter,cooking oil & let it melt.

-Make deep cuts on chicken pieces.

-Add chicken & fry on medium flame from both sides until light golden & set aside.

-Add onion & fry until onions are translucent.

-Add tomato paste,gradually add water,mix well & cook for 1-2 minutes.

-Add prepared spice mix (reserve ½ tbs for later use) & mix well.

-Add fried chicken pieces,reserved spice mix,cover & cook on low flame for 6-8 minutes,turn sides,cover & cook on low flame for 6-8 minutes.

-In saucepan,add butter & let it melt.

-Add dried zereshk black barberry,sugar,mix well & cook for a minute.

-Add water,mix well & cook for a minute.

-Add lemon juice,mix well & set aside.

-In a bowl,add hot water,saffron strands & mix well.

-Add rice (1 cup) & mix well (reserve remaining rice for later use).

-In a pot,add butter & let it melt.

-Add glazed black barberries,saffron rice & spread evenly.

-Add remaining rice,make holes,saffron essence,cooking oil,cover & cook on low flame for 8-10 minutes without stirring to get a nice brown color on the bottom.

-Flip pot on large tray,placing the crispy part on the top,add chicken pieces with gravy,glazed barberry,pistachios & serve!

Recipe By: Kanwal Mohsin

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