Kishmishi Chana Chicken Pulao
Ingredients:
Rice
Chicken (Boneless cubed) ½ kg
Chickpeas 400 g
Black Raisins 1½ cup
Onions (Fried) ½ cup
Green Chilies 2
Cumin (Roasted) 2
Salt 1 tbsp
Allspice Powder 1½ tbsp
Red Chili Powder 1 tsp
Yogurt ½ cup
Ginger Garlic Paste 1 tsp
Chicken Stock 6 cups
Coriander Powder 1 tsp
Allspices (Whole) 2 tbsp
Garlic Few cloves
Ginger 1 inch piece
Clarified Butter ½ cup
Saffron 1 tsp
Onion 1
Coriander A few
Mint Leaves A few
Method:
In a pan, place chicken, whole allspices, whole onion, cloves of garlic, piece of ginger, ½ tsp of salt and boil until chicken becomes tender.
Then sieve the chicken stock and chicken pieces.
In a separate pan, heat clarified butter, add brown fired onions, ginger garlic paste, salt, red chili powder, coriander powder, roasted cumin, allspice powder, whole green chilies and yogurt.
Stir until the mixture begins changing color and add the chicken, chickpeas and raisins.
Now add chicken stock, bring to one boil and then add rice to it.
Let the rice cook in the stock.
Once the rice has cooked through, add saffron, coriander and mint leaves on top and leave it to simmer.
