Chicken Aaloo Bukhara Pulao Recipe by Chef Zakir

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INGREDIENTS

Chicken  boneless ½ kg
Rice 300 gm
Plum 50 gm
Mix whole spices as required
Yogurt 250 gm
Onion 2
Green chilies 2 – 3
Ginger garlic paste 2 tbsp
Salt to taste
Ghee ½ cup
Water 1 ¼ – 1 ½ glass
Kewra 2 tbsp
Yellow color a pinch

METHOD

Heat oil in a wok, add ginger garlic paste, mix whole spices, 2 – 3 big green chilies, 1 glass of water and ½ kg chicken.
Cook till meat is tender. Remove meat and keep the stock aside.
In another pan boil water with a little salt. Add 300 gm rice till done.
In a separate pan make a layer of cooked chicken, spread with yogurt and dried plums.
Now make a layer of boiled rice.
Now add 1 – 1 ½ glass of prepared stock.
Sprinkle top with a pinch of yellow color and 2 tbsp kewra, simmer on low flame for 8 – 10 minutes.

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Reviews on Chicken Aaloo Bukhara Pulao Recipe by Chef Zakir

Cooking is fun for me. My husband likes my way of cooking. I always seek to learn new styles of cooking. This Chicken Aaloo Bukhara Pulao recipe of your website makes it easier for me to learn and prepare it at home easily.
Affra - Hyderabad 8/31/2016 12:58:56 AM

Chicken Aaloo Bukhara Pulao Recipe by Chef Zakir

Chicken Aaloo Bukhara Pulao recipe by Chef Zakir. This delightful Ramadan Recipes recipe of Chicken Aaloo Bukhara Pulao can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

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