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Chukandar Chicken Pulao Recipe

Chukandar Chicken Pulao is a popular Indian Main
Author :
 
On :
Friday, 20 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Medium
Servings :
Serves 8
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 3 kg - chukandar (beetroot)
  • 1.5 kg - Chicken
  • 4 cups - Rice
  • 1 - big Onion
  • 8 - Cloves
  • 6 - Cinnamon sticks (of 4 cm length each)
  • 8 blades - Javitri (mace)
  • 3 tbsp - oil
  • 2.5 tsp - salt
  • How to Make Chukandar Chicken Pulao:

    1. Peel and wash the beetroots. Slice them and quarter each slice.
    2. Transfer the beetroots to a pot. Pour just enough water to cover the beets. Cook under cover for 20 minutes.
    3. Remove the beets from the dark pink water (stock).
    4. Remove the bones from the chicken. Cut the chicken into small pieces.
    5. Put the chicken pieces into the dark pink water and boil under cover for 15 minutes.
    6. In another pot, fry the sliced onion in oil.
    7. Before making the pulao, wash the rice, soak for 2 hours in cold water and drain.
    8. Remove the chicken from the pink water and add to the onion. Add the masalas and salt.
    9. Add 3.5 cups of the pink water and bring to boil.
    10. Add the rice. Wait till it boils. Cover, lower the heat and simmer for 20 minutes.```





     

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