Chicken Chutni Pulav

Chicken Chutni Pulav – A Fusion of Flavor

Servings: 8 People

Ingredients

• For Chicken Marinade:

  • 1 kg chicken, cut into pieces
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • Salt to taste

• For Chutni:

  • 1 cup fresh coriander leaves
  • 1/2 cup mint leaves
  • 3-4 green chilies
  • 1 tablespoon lemon juice
  • Salt to taste

• For Pulav:

  • 3 cups basmati rice, soaked for 30 minutes
  • 2 large onions, thinly sliced
  • 3-4 green chilies
  • 1 cinnamon stick
  • 4-5 cardamom pods
  • 5-6 cloves
  • 2-3 bay leaves
  • 4 tablespoons oil or ghee
  • 1 tablespoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

1. Marinate the Chicken: Mix yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Add chicken pieces to the mixture and marinate for at least 1 hour.

2. Prepare the Chutni: In a blender, combine coriander, mint, green chilies, lemon juice, and salt. Blend until smooth. Set aside.

3. Cook the Chicken: Heat oil in a pan, add marinated chicken, and cook until tender and golden. Set aside.

4. Cook the Rice: In a large pot, heat oil or ghee. Add sliced onions, cinnamon, cardamom, cloves, and bay leaves. Fry until onions are golden brown. Add soaked rice, salt, and garam masala. Stir gently, then add water (2 cups of water for every 1 cup of rice). Cook until rice is fluffy and tender.

5. Layer the Pulav: In the same pot, layer half of the cooked rice, spread the chutni over it, and then add the cooked chicken. Add the remaining rice on top. Cover and simmer on low heat for 10 minutes.

6. Serve: Garnish with fresh coriander leaves and serve hot with a side of raita or salad.

Chicken Chutni Pulav-Recipe In Hinglish

 Chicken Chutni Pulav – A Fusion of Flavor

Servings: 8 People

Ingredients

• Chicken Marinate Ke Liye:

  • 1 kg chicken, pieces mein cut kiya hua
  • 1 cup dahi
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons lal mirch powder
  • 1 teaspoon haldi powder
  • Namak swaad anusaar

• Chutni Ke Liye:

  • 1 cup fresh dhaniya patte
  • 1/2 cup pudina patte
  • 3-4 hari mirch
  • 1 tablespoon nimbu ka ras
  • Namak swaad anusaar

• Pulav Ke Liye:

  • 3 cups basmati chawal, 30 minute ke liye bhigoya hua
  • 2 bade pyaz, patle slice kiye huye
  • 3-4 hari mirch
  • 1 cinnamon stick (dalchini)
  • 4-5 ilaichi
  • 5-6 long
  • 2-3 tej patta
  • 4 tablespoons tel ya ghee
  • 1 tablespoon garam masala
  • Namak swaad anusaar
  • Garnish ke liye fresh dhaniya patte

Instructions

1. Chicken Ko Marinate Karein: Dahi, ginger-garlic paste, lal mirch powder, haldi aur namak ko mix kar ke chicken mein achhe se laga dein. Kam se kam 1 ghante ke liye marinate karein.

2. Chutni Banayein: Mixer mein dhaniya, pudina, hari mirch, nimbu ka ras aur namak dal ke chutni banayein. Isse side mein rakhein.

3. Chicken Ko Pakayein: Ek pan mein tel garam karein aur marinate kiya hua chicken usme daal ke golden brown hone tak pakayein. Side mein rakhein.

4. Rice Ko Pakayein: Ek bade patile mein tel ya ghee garam karein, usme sliced pyaz, dalchini, ilaichi, long aur tej patta daalein. Jab pyaz golden ho jaye, tab usme bhiga hua chawal, namak aur garam masala daalein. Achhe se mix karein aur 2 cup paani daal ke chawal ko fluffy hone tak paka lein.

5. Pulav Ko Layer Karein: Usi patile mein aadha cooked chawal daalein, chutni ko spread karein, aur fir cooked chicken ko daalein. Upar se baaki ka chawal daalein. Dhak kar 10 minute tak slow flame pe dum lagayein.

6. Serve Karein: Fresh dhaniya patte se garnish karke garma-garam raita ya salad ke saath serve karein.