Ingredients:
Rice 1/2 kg (Soaked for 1/2 Hour)
Chicken 1/2 Kg
Onion 1 (Chopped)
Ghee 1/2 Cup
National Ginger Garlic Paste 1 tsp
Green Chilli 4
Yogurt 1 Cup
Green Cardamom 2
Black Cardamom 2
Cloves 8
Nutmeg & Mace Powder 1 tsp
National Salt 1 tbsp
Cinnamon 2
Black Pepper 1/2 tsp
Cumin 1 tbsp
Fennel 1 tsp
Coriander Seeds 1 & 1/2 tbsp
Bay Leaf 1
Star anise 1
Onion 3 inch
Garlic Cloves 4
Ginger 3 inch
Water 4 Glass or 1000 ml
Direction:
Step 1: Take a pot and add Chicken, Cumin, Fennel, Coriander Seeds, Bay Leaf, Star anise, Onion, Garlic Cloves, Ginger, Black Pepper, Cinnamon, Salt, Cloves, Green Cardamom, Black Cardamom and add 4 glass water and stir it and cover with lid and cook for 5 minutes on high flame. After that remove lid and stir it and then again cook for 10 minutes on medium flame with lid. After that turn off flame and separate the chicken and strainer the water and your chicken stock is ready.
Step 2: Now take a pot and add ghee and onion and fry it until it become light brown color and then add Ginger Garlic Paste and stir it and then add chicken and stir it and add Green Chilli (cut it from center) and stir it and then add Nutmeg & Mace Powder and stir it and then add yogurt and stir it now use medium flame and stir it for 2 minutes. After that add chicken stock and add 1 cup water and stir it and cook it for 2 minutes on high flame. After that add rice and stir it and cook it for 6 minutes on high flame. After that cover it with lid and cook it for 15 minutes on very low flame. After that Your White Chicken Pulao is Ready.
