CHICKEN’ER MISTI PULAO
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Friends! Today, I am sharing an exclusive and premium-grade Chicken’er Misti Pulao Recipe. In India, there are many varieties of pulao or pulav recipes are available and few of them are as such: Basanti Pulao | Misti Pualo | Plain Pulao | Saffron Pulao | Zafrani Pulao | Navratan Pulao | Vegetable Pualo | Matar Pulao | Kashmiri Pulao | Chicken Yakhni Pulao I Mutton Yakhni Pulao | Tava Pulao | Tomato Pulao | Ilish Pulao, etc. However, this pulao recipe slightly different from other pulao recipes. Indeed, it is great in taste and look. I am sure you will like the recipe.
SERVING: 5serving
COOKING TIME: 1hr & 30min (approx.)
CALORIES COUNTS: 326 Calories (approx.) / 175g
INGREDIENTS:
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Friends! Today, I am sharing an exclusive and premium-grade Chicken’er Misti Pulao Recipe. In India, there are many varieties of pulao or pulav recipes are available and few of them are as such: Basanti Pulao | Misti Pualo | Plain Pulao | Saffron Pulao | Zafrani Pulao | Navratan Pulao | Vegetable Pualo | Matar Pulao | Kashmiri Pulao | Chicken Yakhni Pulao I Mutton Yakhni Pulao | Tava Pulao | Tomato Pulao | Ilish Pulao, etc. However, this pulao recipe slightly different from other pulao recipes. Indeed, it is great in taste and look. I am sure you will like the recipe.
SERVING: 5serving
COOKING TIME: 1hr & 30min (approx.)
CALORIES COUNTS: 326 Calories (approx.) / 175g
INGREDIENTS:
- date- 3pcs
- milk- 1cup
- raisins- 25g
- cherry- 6pcs
- saffron- 2pinches
- cashew nuts- 25g
- egg (boiled)- 3pcs
- onion paste- 140g
- meetha attar~ 3drops
- onion (chopped)- 200g
- milk (lukewarm)- ½cup
- sugar- 3tsp (1tsp + 2tsp)
- chicken (leg pieces)- 850g
- garam masala powder- 1tsp
- ginger & garlic paste- 2Tbsp
- kewra water (kewra jal)- ½tsp
- sweet yogurt (misti doi)- 5Tbsp
- kashmiri red chilli powder- 1tsp
- turmeric powder- 1tsp + 1pinch
- ghee- 2½Tbsp (1 + 1 + ½Tbsp)
- red chilli powder- 1tsp + 1pinch
- white oil- 250ml (125 + 60 + 65ml)
- nutmeg (jaiphal) powder- 2pinches
- rice (kalijeera / gobindobhog)- 500g
- biryani masala powder- 1½tsp (1 + ½tsp)
- water (for pulao)- 2½cups (2cups + ½cup)
- salt- 3½tsp + 1pinch (2tsp + ½tsp + 1pinch + 1tsp or to taste)
whole garam masala:
- cloves- 6pcs
- bay leaves- 3pcs
- green cardamom- 6pcs
- cinnamon stick (1” long) - 2pcs
DIRECTIONS:
At first, we need to marinate chicken pieces. I have taken chicken leg pieces (850g). Make slits with a knife on the chicken pieces to penetrate the marinated masala. Add onion paste (140g), ginger & garlic paste (2Tbsp), salt (2tsp or to taste), turmeric powder (1tsp), kashmiri red chilli powder (1tsp), red chilli powder (1tsp), garam masala powder (1tsp), biryani masala powder (1tsp), sugar (1tsp), sweet yogurt (misti doi) 5Tbsp and ghee (1Tbsp), mix all the ingredients and massage the chicken pieces with the marinated masala together. Set it aside for at least 2-3hrs, but overnight margination will give better result.
I have used kalijeera (500g) for the rice, but gobindobhog rice will equally good or even for this recipe. Wash the rice with tap water until most of the starch wash out; you can observe that progressively the water colour change from milky to clear, which means majority of the starch wash out. Leave the rice in a sieve in the open air to drain out the water. Keep it aside.
Take milk (lukewarm, ½cup) add saffron (2pinches) and set it aside.
Slice onions (200g) into thin slices and keep it aside. Switch on gas stove, place a frying pan, put white oil (250ml), heat the oil, add the sliced onions, add salt (½tsp) and fry until golden brown or around 10-12min, and keep it aside. Note: Only 125ml white oil was used to fry the onion and rest leftover 125ml oil was used to cook rest of the recipe. Keep aside the onion barista (fried onions).
Hard boil (8-10min) eggs (3pcs), remove the egg shell and make 2-3 slits on the egg. Marinate the eggs with salt, turmeric powder and red chilli powder (1pinch each), and keep it aside. Switch on gas stove, place a frying pan, put oil (60ml), heat the oil and fry the eggs in the oil for around 2min and keep it aside.
On the same oil, add the marinated chicken pieces and fry each sides for 4-5min. After that add the leftover marinated masala and water (½cup), cover with a lid and cook for 10min.
Switch on another gas burner, place a pot with wide opening, add white oil (65ml) and ghee (1Tbsp), and heat it, fry raisins and cashew nuts (25g each) for 1min and keep it aside.
On the same oil, add the whole garam masala as mentioned above, add the rice and fry for 5-6min. then add water (2½cup), milk (1cup), saffron soaked milk (90%), salt (1tsp or to taste), sugar (2tsp), gently mix all the ingredients with a spatula and cook the rice (up to 80%) for about 6-8 min on low flame/heat.
In between, check the chicken, add onion barista (60%), rest of the saffron soaked milk, gently stir with a spatula and cook further for 5-6min with a lid covered.
Again go back to the pulao, open the lid, add the roasted nuts and raisins, onion barista (30%), nutmeg (jaiphal) powder (2pinches), kewra water (kewra jal) ½tsp, meetha attar (~3drops), gently mix all the ingredients with the rice as much as possible and cover with a lid and switch off gas flame/heat.
Check the chicken and slightly move with a spatula, switch off the gas flame/heat. Take out around two-three cups of pulao aside on a plate. Level the pulao and place the chicken pieces and chicken gravy, further add the pulao over the chicken and level it. Add cherry (6pcs) and date (cut into coin shape) 3pcs, fried eggs, sprinkle biryani masala (½tsp), ghee (½Tbsp) and rest of the onion barista and cover with a lid.
Switch on gas flame/heat, place on an old or spare flat pan, place the pulao pot on the pan and cook for 15min on low flame. Chicken’er Misti Pulao is ready to serve.
TIP:
If you want non-sticky pulao rice, then fry the rice in oil for 5-6min (for 500g) on medium heat then add water.
At first, we need to marinate chicken pieces. I have taken chicken leg pieces (850g). Make slits with a knife on the chicken pieces to penetrate the marinated masala. Add onion paste (140g), ginger & garlic paste (2Tbsp), salt (2tsp or to taste), turmeric powder (1tsp), kashmiri red chilli powder (1tsp), red chilli powder (1tsp), garam masala powder (1tsp), biryani masala powder (1tsp), sugar (1tsp), sweet yogurt (misti doi) 5Tbsp and ghee (1Tbsp), mix all the ingredients and massage the chicken pieces with the marinated masala together. Set it aside for at least 2-3hrs, but overnight margination will give better result.
I have used kalijeera (500g) for the rice, but gobindobhog rice will equally good or even for this recipe. Wash the rice with tap water until most of the starch wash out; you can observe that progressively the water colour change from milky to clear, which means majority of the starch wash out. Leave the rice in a sieve in the open air to drain out the water. Keep it aside.
Take milk (lukewarm, ½cup) add saffron (2pinches) and set it aside.
Slice onions (200g) into thin slices and keep it aside. Switch on gas stove, place a frying pan, put white oil (250ml), heat the oil, add the sliced onions, add salt (½tsp) and fry until golden brown or around 10-12min, and keep it aside. Note: Only 125ml white oil was used to fry the onion and rest leftover 125ml oil was used to cook rest of the recipe. Keep aside the onion barista (fried onions).
Hard boil (8-10min) eggs (3pcs), remove the egg shell and make 2-3 slits on the egg. Marinate the eggs with salt, turmeric powder and red chilli powder (1pinch each), and keep it aside. Switch on gas stove, place a frying pan, put oil (60ml), heat the oil and fry the eggs in the oil for around 2min and keep it aside.
On the same oil, add the marinated chicken pieces and fry each sides for 4-5min. After that add the leftover marinated masala and water (½cup), cover with a lid and cook for 10min.
Switch on another gas burner, place a pot with wide opening, add white oil (65ml) and ghee (1Tbsp), and heat it, fry raisins and cashew nuts (25g each) for 1min and keep it aside.
On the same oil, add the whole garam masala as mentioned above, add the rice and fry for 5-6min. then add water (2½cup), milk (1cup), saffron soaked milk (90%), salt (1tsp or to taste), sugar (2tsp), gently mix all the ingredients with a spatula and cook the rice (up to 80%) for about 6-8 min on low flame/heat.
In between, check the chicken, add onion barista (60%), rest of the saffron soaked milk, gently stir with a spatula and cook further for 5-6min with a lid covered.
Again go back to the pulao, open the lid, add the roasted nuts and raisins, onion barista (30%), nutmeg (jaiphal) powder (2pinches), kewra water (kewra jal) ½tsp, meetha attar (~3drops), gently mix all the ingredients with the rice as much as possible and cover with a lid and switch off gas flame/heat.
Check the chicken and slightly move with a spatula, switch off the gas flame/heat. Take out around two-three cups of pulao aside on a plate. Level the pulao and place the chicken pieces and chicken gravy, further add the pulao over the chicken and level it. Add cherry (6pcs) and date (cut into coin shape) 3pcs, fried eggs, sprinkle biryani masala (½tsp), ghee (½Tbsp) and rest of the onion barista and cover with a lid.
Switch on gas flame/heat, place on an old or spare flat pan, place the pulao pot on the pan and cook for 15min on low flame. Chicken’er Misti Pulao is ready to serve.
TIP:
If you want non-sticky pulao rice, then fry the rice in oil for 5-6min (for 500g) on medium heat then add water.