Chicken Stock Ingredients:
Chicken 1/2 Kg
Potatoes 2 (Chopped)
Water 3 Glass
Coriander seeds 1 tbsp
National Salt 1 tsp
Fennel 1 tsp
Small Onion 1
Garlic 1/2
Ginger 2 inch
Star Anise 1
Cloves 4
Black Pepper 1/2 tsp
Cumin 1 tsp
Black Cardamom 1
Green Cardamom 2
Cinnamon 1
Pulao Ingredients:
Rice 1/2 Kg (Soaked for 1/2 Hour)
Onion 1 (Chopped)
Oil 1/2 Cup
Yogurt 1/2 Cup
National Ginger Garlic Paste 1 tsp
National Salt 1 tsp
Green Chilli 2
Garam Masala:
Bay Leaf 1
Black Cardamom 1
Black Pepper 1/2 tsp
Green Cardamom 2
Cinnamon 1
Cumin 1 tsp
Star Anise 1
Cloves 4
Chicken Stock Direction:
Take a pot and add Chicken, Coriander seeds, Salt, Fennel, Small Onion, Garlic, Ginger, Star Anise, Cloves, Black Pepper, Cumin, Black Cardamom, Green Cardamom, Cinnamon and add Water 3 Glass and cook it for 10 minutes on high flame with lid. After that add Potatoes and cook it further for 5 minutes on high flame. After that dish out the potatoes and chicken separately and then strainer the chicken stock. Now your Chicken Stock is Ready.
Pulao Direction:
Step 1: Take a pot add oil and add boiled potatoes and fry it and then dish out it and add onion and fry it until it become into golden brown color and then add National Ginger Garlic Paste and stir it and then add Garam Masala and stir it and then use low flame and add Yogurt and stir it well and then add salt and stir it and then add Green Chilli (Chopped) and then stir it and add boiled chicken and stir it and cover with lid and cook for 5 minutes on medium flame.
Step 2: After that remove lid and stir it and add chicken stock 2 glass and water 1 glass and stir it and boiled it and then add soaked rice and stir it and boiled it until all water dried. After that cover with lid and cook for 15 minutes on very low flame. After that your Hyderabadi Pulao is Ready.
