DHUA’S CHICKEN PULAO (American Kitchen Update)

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Chicken                   1

Yogurt                      ¼ cup

Onion Puree         2 tbs

Ginger Paste         1 tbs

Garlic Paste           1 tsp

Mace                         ¼ tsp

Nutmeg                   ¼ tsp

Salt                            1 tsp

Cardamom             3 or 4

Cinnamon              ½ inch stick

Bay leaf                    1

Shan Morog Pulao or Biriyani spice 1 tsp

Dried Plum/ Prunes          6 or 7

Butter / Ghee       4 tbs

Eggs                          6

Potatoes                  4

Onions/Shallots    1 cup (sliced and fried)

Saffron                     1 tsp

Rose Water            1 tbs

Vinegar                    1 tsp

Rice                           2 ½ cups

Green chilies            7/8

1. Quarter chicken and marinate at least half an hour in yogurt, onion, ginger, garlic, mace, nutmeg, cardamom, cinnamon, bayleaf, plums, Shan Biriyani spice and 1 tablespoon ghee.

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2. Soak saffron in rose water.

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3. Half potatoes. Boil potatoes and eggs.

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4. Lightly fry eggs and potatoes (add yellow coloring, if desired)

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5. Fry onions or shallots until golden brown. Reserve a portion of fried onions for garnish.

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6. Add  1 tsp vinegar and another tbs ghee to marinated chicken and simmer for 20 minutes until liquid is reduced. Add ½ tsp sugar.

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7. Rinse and strain the rice.

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8. Heat on tbs of ghee, add rice and ½ tsp salt, cook until opaque.DSC_0146

9. Add 5 cups of hot water to rice. Cook until half done.

10. Add half cooked rice to chicken. Stir. Add more water if needed to fully cook rice.

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11. Add potatoes, eggs and green chilies.

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12. Stir in saffron infused rose water and garnish with fried shallots. Serve.

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YUM! Thank You, Dhua for sharing your recipe!

RECIPE UPDATE!

I tried the recipe recently and here a few notes of adjustment for the American kitchen.

1. I used two cornish hens quartered and skinned instead of one regular roast chicken.

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2. Instead of whole spices that my daughters do not appreciate biting into, I added 1/4 teaspoon of cinnamon and cardamom each.

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3. I used 4 medium yellow potatoes (halved).

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4. I added 6 cups of water. The rice was almost done by the time I added it to the chicken.

5. I added another tablespoon of ghee and simmered until the oil separated from the chicken in order to gently fry the pieces in the spices.

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6. I also added 1 teaspoon of salt in the rice water.

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It was moist, delicious and so aromatic with the spices, the rose water and the saffron. Truly a special occasion treat!

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