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Today i have prepared Nawabi Chicken Pulao for our lunch.I saw this recipe on a TV show when i was in India.This pulao is quite easy to prepare compare to other biryani’s and pulao’s.Its my daughter’s favourite food.In this pulao the rice is placed layer by layer and chicken is cooked separately and placed in between the rice layers.It came delicious and tasted good with chicken kurma.
Ginger garlic paste-1tsp
Slit green chillies-2nos.
Saffron a pinch
Black jeera/shahi jeera-1tsp
Salt to taste
Clean and soak the rice for 15mints with 3cups of water.
Once 15mints is done,drain the rice from the water.Don’t waste the drained water,we will be using the same water for cooking the rice.
Heat a pan or cooker with ghee(i used nonstick pan instead of cooker for making the rice)add black jeera and 3cups of water along with required salt.Allow the water to boil,once the water starts boiling add the rice and stir well so that it will not stick to the bottom and close the lid and cook on medium flame till the rice is semi cooked.
Heat a pan with oil,add biryani leaves,chopped onions and slit green chillies.Fry them till the onions are turned into golden colour.Add ginger garlic paste and stir for few mints till all masala is cooked.
Add cleaned chicken along with garam masala and fry them for few mints.then add curd and cook till the water evaporates.In the middle stir the chicken and close it with a lid and cook till the chicken is cooked.
Once rice and chicken is cooked.Heat a thick bottomed pan or cooker, grease them with oil or ghee so that the rice will not burnt at the bottom.
Place the cooked rice at the bottom and on it add saffron water,chopped coriander leaves and place the cooked chicken on the top of the rice.Repeat this process until rice comes on the top.And cook it with closed lid for 5 to 10 mints without placing the whistle if your using cooker means.
once the Pulao is ready transfer them into serving bowl and enjoy with sliced eggs and chicken Kurma.
Note:These days iam using black jeera is my dishes regularly because it is giving good taste and good smell to the food.
Sending this to “Festive Rice “ hosted by Akheela of Torview and to “Cookingwithseeds” hosted by Ayeesha of Taste of Pearl City and event started by Priya of “Priya’s Easy N Tasty Recipes” and to “A Visual Treat” hosted by Sana of Creative Sanyukta