Kashmiri Style Chicken Pulao Recipe

  • To begin making the Kashmiri Chicken Pulao Recipe, heat a pressure cooker with oil on medium flame, once the oil is hot add mace, cloves, cinnamon stick and let it sizzle.

  • Once it sizzles, Aad ginger, garlic and saute for a couple of minutes. Add onions and saute them well till they turn translucent.

  • In a mixing bowl, combine the curd along with red chilli powder, turmeric powder, coriander powder and pepper powder and whisk well.

  • Turn down the heat and add this whisked curd into the sautéed onions and mix well. 

  • Add chicken pieces and saute till the chicken is half cooked. This will take about 6 to 8 minutes.

  • After 6 to 8 minutes, add in soaked and washed rice along with 1-1/2 cups of water. Sprinkle salt accordingly and stir well. Close the lid of the cooker and pressure cook for 2 whistles.

  • After 2 whistes, switch off the gas and allow the pressure to release naturally. Open the cooker and fluff up the rice and mix it evenly with the masala.

  • Garnish with cashew nuts and crushed almonds and serve hot.

  • Serve the Kashmiri Chicken Pulao Recipe along with Tomato Onion Cucumber Raita ,Carrot Cucumber Tomato Salad with Lemon and Coriander by the side so it will make a complete meal.

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