Sofyani Pullao

Recipe by
Total Time:
1.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

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

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Ingredients

  • 800 g - chicken
  • 450 g - basmati rice
  • 150 g - ghee
  • salt
  • 500 g - yoghurt
  • 2/3rd cup - onions
  • 1/3rd cup - mint
  • 1/3rd cup - coriander
  • 2 tsp - black cumin seeds
  • 4 tsp - ginger
  • 4 tsp - garlic paste
  • 2 tsp - red chilli powder
  • 2 tbsp - lemon juice
  • 1 tsp - saffron
  • 2 tbsp - milk
  • For Whole Garam Masala:
  • 6 - green cardamoms
  • 2 - black cardamoms
  • 6 cloves - garlic
  • 2 sticks - cinnamon (1-inch)
  • 2 - bay leaves
  • a pinch - mace

How to Make Sofyani Pullao

  • Cut the chicken into 8 pieces. Soak the rice in a pan for 30 mins.
  • Drain, replenish with fresh water, add salt and half each of the whole garam masala and black cumin.
  • Bring to a boil and cook until rice is almost done. Drain afterwards.
  • Peel, wash, and slice onions. Clean, wash and chop mint and coriander.
  • Then whisk the yoghurt in a bowl and divide into 2 equal portions.
  • Dissolve saffron in warm milk.
  • Add one portion of the yoghurt and mix well. Then pre-heat oven to 370F.
  • Heat ghee in a pan, add the remaining whole garam masala and black cumin, saute over medium heat until cumin begins to crackle.
  • Add onions and saute until golden brown.
  • Then add ginger paste, garlic paste and red chilli powder, stir for 15 seconds, add chicken and fry for 2 mins.
  • Add the portion of the plain yoghurt, stir, add water (approx. 1/2 cup + 4 tsp), bring to a boil, then simmer until chicken is three fourths cooked.
  • Sprinkle lemon juice, adjust the seasoning.
  • In the pan with the semi cooked chicken, sprinkle half each of the saffron-yogurt, mint and coriander.
  • Then spread half the rice over the chicken.
  • Sprinkle the remaining saffron-yogurt, mint and coriander, spread the remaining rice.
  • Place a moist cloth on top, cover with a lid and seal with dough.
  • Put the sealed pan on pressure in the pre-heated oven for 15-20 mins.
  • Break the seal, shift the rice from one side (just enough to remove the chicken), make a bed of chicken in a rice dish, spread the rice on top and serve.

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