Chiria Mutter Pulao

Recipe by
Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 260 g - basmati
  • 600 g - chicken (curry cut)
  • 100 g - green peas
  • 6 - cloves
  • 2 sticks - cinnamon
  • 6 - cardamom
  • 1 piece - mace
  • 1/2 - nutmeg
  • 2 - bay leaves
  • Ginger - 1/2 inch
  • 15 g - coriander roots
  • 30 g - ginger garlic paste
  • 50 g - yoghurt
  • Salt to taste
  • 60 ml - oil
  • 3 tsp - mint leaves
  • 25 g - fried onion
  • 200 ml - milk
  • 4 - big cardamoms.

How to Make Chiria Mutter Pulao

  • Take oil in a thick bottomed handi (vessel) and put into it the cloves, cinnamon, cardamom, mace nutmeg powder, bay leaf, ginger and coriander roots.
  • Stir, add chicken pieces and fry for 3 minutes. Add yoghurt and stir.
  • Top with water and boil for 20 minutes.
  • Strain the liquid and reserve the chicken pieces. Preserve the stock.
  • Take some oil in a handi and crackle big cardamom. Add ginger garlic paste, stir and add basmati rice.
  • When rice crackles, add green peas and chicken. Stir and top with milk and stock till about one inch clear of rice level. Cover with a well fitting lid and cook (simmer) for 20 minutes.
  • Add back the chicken, mix and serve hot garnished with fried onion and mint leaves.

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