Chicken Spinach Pulao

Ingredients
rice - 200 gm
chicken - 250 gm
ginger garlic paste - 2 tsp
cumin seed - 1 tsp
small piece of cinnamon
cloves - 2 to 3
cardamom - 1
bayleaf - 1
onion - 1 big
tomato - 2 medium
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
corriander powder - 3 tsp
garam masala - 1/4 tsp
red chilli powder and salt as per taste
juice of half lemon
chopped corriander leaves
spinach puree of 10 to 12 spinach leaves
ghee or butter - 1 tbl.sp

Method
Soak rice in water for half an hour
Heat two tbl.sp of oil in a pan and add cumin seed, cloves, cardamom, cinnamon, bayleaf and saute for few seconds.  Add onions and fry till golden brown in color. Add ginger garlic paste and saute for few seconds till the raw smell goes. Add chopped tomatoes and cook till it is totally mashed up. Add all the powdered masala, corriander leaves, chicken pieces and saute for few seconds. Add  water double the quantity of rice, juice of lemon and cover and let it boil. Add soaked rice and cook till 75% done. Add puree of blanch spinach leaves, mix well and let it cook.
When it it almost done, add ghee or butter and let it simmer on a low flame till done. Serve hot with salad.

Mince Chicken Kofta Pulao

Ingredients

for making kofta
mince chicken - 250 gm
onion - 2
ginger garlic paste - 2 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
juice of half lemon
egg - 1
red chilli powder and salt as per taste
few corriander leaves
juice of half lemon
few corriander leaves

for making pulao
rice - 1/2 kg
1 big onion
cumin seed - 1 tsp
bay leaf - 1
tomato - 2
ginger garlic paste - 1 tbl.sp
corriander powder - 2 tbl.sp
roasted cumin powder - 2 tbl.sp
turmeric powder - 1/2 tsp
garam masala - 1 tsp
red chilli powder and salt as per taste
water/chicken stock - double the quantity of rice

Method
for making kofta
Mix all the ingredients given and make small balls and deep fry in oil till golden brown in color.

for making pulao
Heat oil in a pan and add cumin seed, when they splutter add onions bay leaf and cook till onions become translucent. Add ginger garlic paste and stir fry for few seconds till the raw smell goes. Add tomtoes and cook till it is completely mashed up.
Add all the powdered masala and stir fry for few seconds. Add water and corriander leaves and let it boil.
Add rice  and cook till it is 3/4th done. Place these koftas in the rice and again cover and let it cook till the rice is fully cooked. Serve hot with raita.

Chicken Pulao

Ingredients

Chicken – 250 gm

Basmati rice – ½ kg

Onion – 1

cumin seed - 1 tsp

 ginger garlic paste – 1 tsp

tomato – 1

green chilli – 2

few curry leaves or 1 bay leaf

red chilli powder – 1 tsp

corriander powder – 1 tsp

roasted cumin powder – 1 tsp

garam masala – ½ tsp

juice of half lemon

corriander and mint leaves

salt as per taste

Method

Wash chicken and keep aside.

Wash rice and soak in water for half an hour.

Heat oil in a pan. Add cumin seeds and let it splutter. Then add curry leaves, green chillies and stir fry for a minute. Then add onions and fry till golden brown in color.

Add ginger garlic paste and saute for few seconds till the raw smell goes and then add tomato and cook till it is completely mashed.

Then add all the powdered masala  and salt and stir fry for a minute and then add chicken pieces. Mix it well and cook for 2 minutes.

Add water double the quantity of rice and corriander leaves and lemon juice.

Let it boil. Add drain rice and cook till the rice is fully cooked on a medium flame.

Serve it hot with raita.

Mughlai Chicken Pulao

Ingredients

Chicken – 1 kg

Basmati rice – 500 gm

Onion – 5

Yoghurt – 250 gm

Cumin seed– 1 tsp

Cinnamon – 1 inch piece

Green cardamom – 6

Black pepper – 12

Cloves – 6

Cardamom seed – 2 tbl.sp

Ginger garlic paste – 2 tbl.sp

Turmeric – 1 tsp

Sliced almonds – 100 gm

Saffron soaked in milk

Red chilli and salt as per taste

Method

Soak rice in water for half an hour.

Make a paste of red chilli, cumin seed, coriander seed, turmeric powder, ginger garlic paste and keep aside.

Heat half of the oil in a pan add  3 onions and fry till golden brown in color.

Then add chicken pieces and fry for 2 to 3 minutes.

Add the ground spices and again stir fry till the masala separates

from oil.

Add two cups of water and cover and cook till the chicken is soft and tender.

When done, add yoghurt and saffron soaked in milk and cook for 5 minutes.

Remove from fire and keep aside.

In another pan, heat ghee/butter, add first bay leaf, then add cloves, cardamom, cinnamon and then add 2 onions  and fry till brown in color and then add rice to it and stir fry for few minutes. Add boiled water (double the quantity of rice or little less than that) and salt and cook on a medium flame till rice is done.

While serving, first spread a layer of  rice on a flat plate, then chicken masala and repeat with one more layer of each. Garnish with fried slice of almonds and serve hot.

Chicken Spinach Rice

Shahi Chicken Pulao

Mughlai Chicken Pulao

Ingredients

Chicken – 1 kg

Ghee or butter – 200 gm

Onion – 200 gram

Yoghurt – 250 gm

Cumin seed – 1 tsp

Cinnamon – 1 inch piece

Cardamom – 10

Cloves - 12

Black peeper – 18

Garlic – 3 bulbs

Ginger – 50 gm

Red chilli – 2 tsp

 Corianderpowder  – 2 tsp

Basmati rice – 500 gm

Turmeric – 1tsp

Kesar – 3 pinches

Almonds sliced and fried –100 gm

Method

Clean and wash chicken and cut into medium pieces. Make a paste of ginger, garlic and cumin seed. Then add to this turmeric, red chilli powder, coriander powder and mix well. Keep 1/4^th of this masala for rice.

Fry two slicked onions in ghee or oil, put 6 cardamom, 6 cloves, little cinnamon piece and 12 black pepper seeds and chi ken pieces. Then add grind masala to it along with salt. Add two cups water, cover the lid and let it cook for few minutes.

Mix yoghurt with kesar and add to the gravy. After 10 minutes, remove from fire.

In another vessel, heat ghee, add the remaining spices, ground masala , 1cut onion and rice to it. Mix well. Add 1000 gm hot water and salt. When cooked, remove from fire. While serving, first spread rice, then on top of it, chicken masala and garnish with fried almonds.