Chicken Kebab Pulao

Recipe by
Total Time:
1 hour
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Chennai Chicken Biryani, Best Coconut Chicken Biryani, Easy Chicken Biryani with Tandoori Masala

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How to Make Chicken Kebab Pulao

  • For Pulao:
  • Wash the rice well. Drain completely.
  • Add 4 cups of water and soak for 1/2 hour.
  • Heat the Ghee in a thick bottomed pan.
  • Add all the ingredients from onion to mace.
  • Fry till the onion is golden brown.
  • Add the rice with the soaking water. Add salt.
  • Crush the soaked saffron in milk and add to rice.
  • When the water begins to boil, cover the pan tightly and lower the flame.
  • Leave undisturbed till the water is absorbed and rice is cooked.
  • Fry the raisins and almonds in a table spoon of Ghee (extra) and mix gently in the rice without breaking the grains.
  • For chicken:
  • Clean the chicken and wipe dry. Prick all over with a fork.
  • Powder poppy seeds and almonds together. Mix them with rest of the Masala, curd and salt.
  • Rub some of this paste inside the chicken.
  • Fill the chicken with some of the Pulao and truss securely.
  • Rub some of the curd mixture over it.
  • Heat the Ghee or oil in a Kadai. Fry onion and garlic. Add the chicken and fry, turning the birds carefully a couple of time.
  • When the chicken is browned, add the remaining curd mixture.
  • Cover and simmer till the chicken is cooked.
  • To serve, arrange the Pulao on a serving dish.
  • Untruss the chicken and place over the Pulao.
  • Pour the gravy from the Kadai over it.