Zaffrani Chicken Pulao Recipe – Saffron Chicken Pulav Recipe

Zaffrani Chicken Pulao Recipe – Saffron Chicken Pulav Recipe with step wise pictures.

This is a delicious zaffrani chicken pulao which is super easy to make and taste amazing. It is great for any parties.

Pulao or biryani comes handy when coming to lunch box recipes. This recipe goes perfect with some raita, i served it with onion raita. You can enjoy with any raita of choice. You will need a handful of ingredients to make this pulao and it comes together in less than 40 mins.

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Chicken Yakhni Pulao Recipe

Zaffrani Chicken Pulao Recipe

 

This is a delicious zaffrani chicken pulao which is super easy to make and taste amazing. It is great for any parties.

Author:

Recipe type: Main

Cuisine: Indian

Serves: 4 servings

Ingredients

  • Basmati Rice – 2 cups
  • Chicken – 1 kg
  • Yogurt – 1 cup
  • Ginger Garlic Paste – 2 tblsp + 2 tblps
  • Salt to taste
  • Oil – ½ cup
  • Cardamom – 10
  • Cloves / Krambu – 5
  • Cinnamon / Pattai – 1 piece
  • Star anise – 1
  • Cumin Seeds – 1 tsp
  • Onion – 3 large sliced thinly
  • Green Chillies – 10
  • Mint Leaves – ½ cup chopped
  • Coriander Leaves – ½ cup chopped
  • Garam Masala Powder – 1 tsp
  • Water – 3 cups
  • Saffron a pinch
  • Warm Milk – 4 tblsp
  • Rose Essence few drops
  • Kewra essence few drops
  • Ghee – 4 tblsp
  • Cashews – 10
  • Kishmish – 2 tblsp

Instructions

  1. Soak basmati rice for 30 mins. Set aside.
  2. Mix chicken with yogurt, salt and ginger garlic paste. Set aside.
  3. Soak saffron in warm milk and set aside.
  4. Heat oil in a large pot. Add spices.
  5. Add in onions and chillies and cook till golden brown.
  6. Add in ginger garlic paste and saute for a min.
  7. Add in chicken and stir fry for 8 to 10 mins.
  8. Add in mint and coriander leaves and mix well.
  9. Add in rice and mix well.
  10. Add water, salt, garam masala powder and cook till most of the water is gone.
  11. Now add in saffron milk. Fry nuts and kishmish in ghee and pour that over rice. Add kewra and rose essence.
  12. Cover this and cook on low heat as possible for 5 mins.
  13. Turn off the heat and let it stand for 10 mins.
  14. Fluff up the rice and serve.

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Pictorial:

1)Take chicken in a bowl

2)Add in ginger garlic paste

3)Add in salt

4)Add in yogurt

5)Mix well

6)Take warm milk in a bowl

7)Add in saffron

8)Mix well and leave to sit for 30 mins

9)Heat ghee in a pot

10)Add in whole spices

11)Add in onions and green chillies

12)Saute till golden

13)Cook till golden

14)Add in chicken

15)Mix well

16)Add in coriander and mint leaves

17)Mix well

18)Add in soaked rice

19)Mix well

20)Add in water

21)Add in salt

22)Add in garam masala powder

23)Mix well

24)Cover and cook

25)Cook till most of the water is gone

26)Now saffron is soaked

27)Add it in

28)Now it is spread

29)Cover and cook on lowest heat possible

30)Heat ghee in a pan

31)Add in cashews

32)Add in kishmish

33)Fry till golden

34)Pour some kewra extract and rose essence all over rice

35)Pour the fried nuts in

26)Now it is done

27)Cover and cook

28)Done

29)Fluff the rice

30)Serve

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