Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken steam pulao. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken Steam Pulao is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Chicken Steam Pulao is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken steam pulao using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Steam Pulao:
- Get Chicken steam
- Get Half kg chicken
- Take 1 table spoon ginger garlic paste
- Make ready 4 tablespoon yogurt
- Get 1 Lemon juice
- Take 2 table spoon Tikka masala
- Make ready to taste Salt
- Get 1 tablespoon butter
- Prepare For Rice
- Make ready Half kg rice
- Make ready Half cup oil
- Get 2 medium tomato
- Make ready 1 large onion
- Make ready 3-4 green chilies
- Get 1 tablespoon ginger garlic paste
- Prepare 1 knorr cube
- Make ready 1 tablespoon zeera
- Take Water for boiling rice
- Take Yellow color
Instructions to make Chicken Steam Pulao:
- Marinate chicken with all ingredients except butter and rest for 2 hours at least.
- Put the marinate chicken in a pan and add butter in it. Let the chicken cook in a low flame. When chicken is cooked give coal smoke.
- Now in a pan take oil and brown the onion then add zinger garlic paste when it's color change add tomato and salt and green chilies.
- Then add knorr cube and add little water and cover it that tomatoes become soft.
- When tomatoes become soft bhonify for 5 mins and add water.when waters boil add soaked rice in it.
- When water dry add steam chicken, zeera and pinch of yellow color in it. And put it on low flame for 10 mins for dum.
- Chicken steam pulao is ready to eat. Serve it with raita and enjoy it.
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