Special Chicken Pulao with Koshimbir Salad Made with @DelMonteIndia

@DelMonteIndia #delmonte #chefananyabanerjee #madewithdelmonte
Pressure Cooker Chicken Pulao with Koshimbir Salad

This wholesome, one-pot meal needs no introduction. This quick recipe of mine is easy to make and can be ready in under 30 minutes. This no-fuss preparation requires minimal effort and fewer ingredients yet come out very tasty. It can be served with plain curd or a salad but I am serving this with a popular Maharashtrian salad Koshimbir which is equally easy to make. Try them out and enjoy a hearty meal with your family!

Ingredients-
-250 grams of boneless chicken, cut into medium-sized cubes
-1 cup basmati rice, washed and soaked for 10 minutes
-1 bay leaf
-2 Tablespoons Del Monte Olive Pomace Oil
-1 Bay leaf
-1 cinnamon
-2 cardamoms
-7/8 black peppers
-2 small finely chopped onions
-1 chopped tomato
-1 tsp turmeric powder
-1 coriander powder
-1 tsp cumin powder
-1 tsp red chili powder
- tsp garam masala powder
-2 cups water
-Chicken Marination
-Mix the chicken pieces well with 2 teaspoons of garlic paste, cup curd, and salt to taste & keep aside.

Method - Pulao
-In a cooker take olive oil and when the oil is hot add bay leaf, cinnamon, cardamoms, cloves & black peppers & chopped onions
-Add a little salt and mix
-When the onions turn a little pink add the chopped tomatoes & mix well
-Add turmeric powder, coriander powder, cumin powder, red chili powder, and garam masala powder and mix well
-Add the soaked rice and mix well with the spice mix
-Add the marinated chicken & mix well. Add a little salt
-Add water, mix and close the lid of the cooker
-Cook for 2 whistles and let the pulao rest for a while

Ingredients for Koshimbir Salad-
-1 cucumber grated
-1 tomato chopped
-1 green chili chopped
-Little sugar and salt to taste
-A few coriander leaves chopped
-7/8 roasted peanuts crushed
-1 Tbs chopped onions

Method-
-Take all the above ingredients in a bowl and mix well and keep aside Tadka
-1 Tbs olive pomace oil
- tsp mustard seeds
-A pinch of heeng
-A few curry leaves

Method-
Heat olive oil and when the oil is hot add the mustard seeds along with heeng & curry leaves. Mix well and switch off the gas
Pour the tadka on the salad.


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