How To Cook Chicken Pulao?

Bring to boil and skim off any froth that rises to the top. Reduce the heat, cover and allow boiling gently for 10 minutes awaiting the meat is tender. Meanwhile, put the rice in sift and wash it painstakingly under running cold tap until the water runs patent. Soak in plethora of water for 30 minutes. Drain in a put through a sieve and let it rest for a minute or two. Strain the meat and the spices. Reserve the stock. Discard the spices by enchanting out the meat pieces from it.

MASALA
Heat the ghee or oil in the serious base pan and add the onion, stir frequently.
Fry to a pale golden color. Add the exhausted meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 to ten minutes awaiting the meat turns a rich blonde color.
While the meat is cookery, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to require.  Boil the hoard and place the consume rice in it and parboil for 4 minutes.

Carefully attach the browned meat mixture into the rice and stir tenderly to mix all the ingredients. Cover with a fixed appropriate lid, decrease the heat and allow cooking for another 7 - 10 minutes until rice is warm. Fluff up the rice with a fork, then move it into to a heated serving plate.

Chicken Pulao

Ingredients
1. Chicken I kg
2. Garm masla 100 gram
3. salt
4. tomato 3
5. onion
6. Rice ( the good one)
7. ginger
8. garlic
9. green chilies
10. oil

Preparation

1. Boil the chicken with one tomato and two pieces of garlic when its stock is ready the separate out the chicken.
2. Then fried the chicken pieces in salt.
3. Brown the onion in oil with salt , garlic and ginger paste then add two tomato and cook them when all turn into gravy then add chicken stock in it.
4. add fried chicken pieces.
5. boil then for 5 to 7 minutes
6. then add  rice into it and cook them on light fire
7. when rice cook ¾ of total then spread green chilies and garam masala on it
8. let them steam (Dum) for 8 to 10 minutes.
9. serve it with Rita and Salad