Ingredients:
- Cooking oil
- Ginger paste 1/2 tbs
- Garlic paste 1 tbs
- Chicken boneless cubes 1 kg
- Cloves 4-5 pcs
- Cardamom 4-5 pcs
- Cumin 1 tbs
- Sinnamon 2 small pieces
- Black pepper crushed 1/4 tbs
- White pepper crushed 1/4 tbs
- Salt 1.5 tbs
- Green peas 1 cup
- Carrot 1 cup
- Cabbage 1 cup
- Rice 1kg (soaked for half an hour)
- Water 2/5 litre
- Green chillies 5-6
- Chicken Powder 1 tbs
Culinary Process:
- Heat ghee or olive oil in a large pot over medium heat. Add the ginger garlic paste and cook until raw smell disappears, then add chicken and fry in ginger garlic paste until chicken raw smell disappears.
- Add cumin seeds, sinnamon sticks, cloves and green cardamom and sauté for a minute until fragrant.
- Add salt and crushed black pepper. Mix well.
- Add green peas first and fry for a minute.
- Then add carrots and fry for 1 minute. Then add cabbage and cook for 1-2 minute.
- Now add water double the amount of rice and then add green chillies and chicken powder.
- Bring the mixture to a boil, now add rice then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Once the vegetable pulao is cooked, fluff the rice with a fork and garnish with fresh coriander leaves before serving.
Tip:
Do not add powder black pepper- otherwise rice turn black.