Banarsi Pulao Recipe

 

"Ingredients"

• 1 cup.. oil
• 1 cup.. fox nuts (makhana)
• 1/2 cup.. cashew nuts, chopped
• 3 bay.. leaves
• 1 large onion.. finely sliced
• 1 tablespoon...ginger-garlic paste
• 8-10 button.. red chilies, halved
• 1 tablespoon.. coriander powder
• 1/2 teaspoon.. turmeric powder
• 1 teaspoon.. garam masala powder
• 2 teaspoons... salt
• 2 teaspoons.. crushed red chili powder
• 1 tablespoon.. chicken powder
• 3 medium.. tomatoes, ground
• 1/2 cup ..tomato puree
• 1 kilogram.. chicken mince
• 4 bullet ..green chilies, sliced
• 800 grams basmati rice, washed and drained...
• 2 tablespoons kewra water...

Instructions:-

1. Heat the oil in a large pot over medium heat. Add the fox nuts and cashew nuts and fry until golden brown. Remove from the pot and set aside...
2. Add the bay leaves, onion, and ginger-garlic paste to the pot and fry until the onion is soft and translucent...
3. Add the red chilies, coriander powder, turmeric powder, garam masala powder, salt, crushed red chili powder, and chicken powder and fry for a minute...
4. Add the ground tomatoes and tomato puree and cook for 5 minutes, or until the sauce has thickened...
5. Add the chicken mince and cook, stirring occasionally, until the chicken is cooked through...
6. Add the rice and kewra water and stir to combine...
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
8. Garnish with the sliced green chilies and serve hot...

Tips:-

• For a richer flavor, you can use half chicken breast and half chicken thigh mince...
• If you don't have kewra water, you can substitute with rose water or orange blossom water...
• To make the rice more fragrant, you can add a few drops of cardamom oil or saffron water to the water before cooking.
• Serve the pulao with a side of raita or yogurt chutney...