This steam roast chicken pulao makes best use of the flavours collected during steaming and infuses them uniformly in this aromatic pulao. The technique is unique and brings out the best from the ingredients used. #happycookingtoyou #foodfusion #digitalammi #ramadanrecipes #Pulao
Ingredients:
Prepare Chicken Steam Roast:
-Chicken tikka pieces 5
-Himalayan pink salt ½ tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Lemon juice 2 tbs
-Water 4 Cups or as required
-Cooking oil for frying
-Dahi (Yogurt) 1 & ½ Cup
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Lemon juice 2-3 tbs
-Lal mirch (Red chilli) crushed ½ tbs
-Himalayan pink salt ½ tbs or to taste
-Garam masala powder ½ tsp
-Zeera powder (Cumin powder) ½ tbs
-Haldi powder (Turmeric powder) ½ tsp
-Chaat masala 1 tbs
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Dhania powder (Coriander seeds) 1 tbs
-Cooking oil for frying
-Water 4 Cups
-Lemon slices 4-5
-Badiyan ka phool (Star anise) 2
-Tez patta (Bay leaf) 1
Prepare Pulao:
-Cooking oil ½ Cup
-Sabut kali mirch (Black peppercorns) 1 tsp
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 3
-Zeera (Cumin seeds) 1 tsp
-Pyaz (Onion) sliced 1 medium
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Water 1 & ½ Cup
-Chawal (Rice) 500g soaked for 1 hour
-Pyaz (Onion) rings
Directions:
Prepare Chicken Steam Roast:
-Make deep cuts on both sides of chicken pieces with the help of knife.
-In a bowl,add chicken pieces,pink salt,ginger garlic paste,lemon juice,water & mix well,cover & let it rest for 30 minutes then strain & pat dry.
-In a frying pan,heat cooking oil & shallow fry on medium flame from both sides until golden,takeout the chicken on grill & set aside.
-In a bowl,add yogurt,ginger garlic paste,lemon juice,red chilli crushed,pink salt,garam masala powder, cumin powder,turmeric powder,chaat masala,red chilli powder,coriander powder & whisk until well combined.
-In a dish,place fried chicken pieces,add prepared marinade,rub evenly & reserve ½ Cup of marinade for pulao,cover with cling film & marinate for 1 hour.
-In a steamer pot,add water,lemon slices,star anise,bay leaf & bring it to boil.
-Place steamer grill & marinated chicken,cover & steam on low flame until chicken is tender (35 minutes).
-Reserve stock from the steamer pot for later use (approx. 2 Cups).
Prepare Pulao:
-In a pot,add cooking oil,black peppercorns,cinnamon sticks,cloves,cumin seeds & mix well.
-Add onion & fry on medium flame until light golden.
-Add reserved marinade,green chilli paste,mix well & cook on medium flame until oil separates (3-4 minutes).
-Add reserved stock (remove lemon slices & wholes spices if you don’t like them in pulao),water,mix well & bring it to boil.
-Add soaked rice,mix well & cook on medium flame until 1 Cup water is left (4-5 minutes).
-Cover with kitchen cloth & lid and steam cook on low flame for 10-12 minutes.
-Serve pulao with chicken steam roast & garnish with onion.
