As the name suggests, make an amazing chicken pulao in a pressure cooker with no fuss at all!
PRESSURE COOKER CHICKEN PULAO
Ingredients
500 grams chicken legs, cut into 2 inch pieces on the bone
1½ cups basmati rice, soaked for 20 minutes and drained
2 tbsps ghee
1 tsp caraway seeds (shahi jeera)
1-2 cloves
1 inch cinnamon stick
2-3 green cardamoms
3-4 black peppercorns
1 blade of mace
1 bay leaf
2 medium onions, sliced
Salt to taste
¼ tsp turmeric powder
2 tsps red chilli powder
1½ Tata Sampann Chicken Masala
1 tbsp ginger-garlic paste
5-6 cashew nuts
1 medium tomato, chopped
2 tbsps chopped fresh coriander leaves
Fresh coriander sprig for garnish
Salad to serve
Method
1. Heat ghee in a pressure cooker, add caraway seeds, cloves, cinnamon stick, green cardamoms, black peppercorns, mace, bay leaf and sauté till fragrant.
2. Add onions and sauté well. Cook on low heat till light golden brown.
3. Take chicken in a bowl, add salt, turmeric powder, red chilli powder and Tata Sampann Chicken Masala and mix well.
4. Add ginger-garlic paste in the cooker and sauté for 1 minute. Add cashew nuts and the chicken and sauté for 2-3 minutes.
5. Add tomato and basmati rice and gently mix. Add chopped coriander and adjust salt and add 3½ cups water and mix well. Cook on medium heat for 2 whistles. Switch the heat off and allow the pressure to settle completely.
6. Open the lid and slightly mix. Discard the bay leaf and transfer into a serving bowl.
7. Garnish with coriander sprig and serve hot with salad.
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5 янв 2020
