Gongura Chicken Pulao

Method

1. 1

   In a mixing bowl add the chicken, add all the ingredients for the marination and marinate the chicken for 1 hour.

   Kashmiri Red Chilli PowderGaram Masala PowderCoriander PowderTurmeric PowderSaltChickenCurd

2. 2

   In a pan pour oil and saute the gongura leaves until they wilt and blend them into a smooth paste and set aside.

   Sunflower OilGongura Leaves/Sorrel Leaves

3. 3

   In a pan, pour oil and add all the whole garam masalas and onion, saute until they are almost golden brown and add ginger garlic paste.

   Sunflower OilOnionCinnamonGreen CardamomClovesStar AniseCuminKalpasi (Stone Flower)Ginger Garlic Paste

4. 4

   Cook until the raw flavour disappears and add the marinated chicken to the pot, saute for 2-3 minutes on high flame and add the gongura paste. Mix everything and cook for another minute. Pour water and bring it to a boil. Add the soaked and drained basmati rice, bring it to a boil add salt, give it a good mix and reduce the flame to a simmer. Cover and cook for 12 minutes.

   WaterBasmati RiceSalt

5. 5

   Let the rice rest for 10 minutes then garnish with coriander leaves and ghee. Fluff up the rice and serve hot.

   GheeCoriander Leaves