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

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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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