Recipe for Kashmiri Chicken Pulao:
- Take 350g of Rice, wash with cold water. Then soak it for 30mins.
- Now for the paste, add 1tsp of red chili powder, turmeric powder, coriander powder, and black pepper powder, and salt according to taste to 1 cup of yogurt. And mix well.
- For the sauté, add clarified Butter/ Ghee 2-3tbsp.
- Add one cup of onions.
- And 3-4 cloves each of garlic, Green cardamom, and cinnamon sticks.
- After dry roasting for 2-3min, add 4-5 green chilies.
- Most importantly after 3-4mins of sautéing, add Fraser Meat Kashmiri Chicken 300g. And cook until golden brown. Add the yogurt mix which was prepared earlier.
- After seeing a thick consistency. Add 2-3 cups of water and bring it to boil.
- Now add your soaked Rice and cover the utensil with the appropriate lid. Cook rice on medium flame for 25mins.
- Serve hot.
