Zeera pulao recipe

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  How to make zeera pulao recipe  Ingredients A pinch - saffron strands soaked in in 3 tbsps of water 1 cup - basmati rice 1 tbsp - vegetable oil or ghee 1.5 cups - water 2 - large bay leaves 2 tsp - cumin seeds 1/3 cup - frozen peas 1/4 cup - sliced almonds or salted cashews 1/4 cup - golden raisins How to Make zeera Pulao Soak the saffron strands for about an hour. Wash the basmati rice and soak for about half an hour. Then drain. Heat oil on medium-high heat and saute the drained rice for about 3 minutes. Transfer rice to a rice cooker and add 1.5 cups of water with the bay leaves and saffron water, then cook. Once the rice starts cooking, heat a small pan and toast cumin seeds and nuts. Remove from heat and mix with the raisins and the frozen peas. When rice is about 1/2 to 3/4 cooked, mix the toasted cumin seeds, nuts, raisins and peas. Allow cooker to complete cooking cycle. To serve, remove rice to serving dish and fluff with large fork and spoon. Garnish with chopped c...
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White Chicken kurahi

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 How to make white Chicken kurahi 


INGREDIENTS:

  • 500 grams bone-in chicken you may also use boneless chicken cubes

  • 3-4 tablespoons oil
  • 1/2 tablespoon ginger garlic paste
  • 4 green chillies grinded into a paste
  • Salt to taste
  • 3/4 cup yogurt
  • 1 teaspoon black pepper freshly ground is best, but you may also use powder
  • 1 teaspoon roasted cumin seeds roughly grounded
  • 1 teaspoon roasted coriander seeds roughly grounded
  • 2 inch ginger julienned or thinly sliced
  • 5 tablespoons heavy cream or tetra pack cream
  • 1 tablespoon butter
  • 2 green chillies finely sliced


INSTRUCTIONS:

  • Heat oil in a wok, add the chicken and fry until its golden brown.
  • Add the ginger garlic paste, green chilli paste, and salt.
  • Cook for 5-7 minutes on medium heat.
  • While the chicken is cooking, mix the yogurt, black pepper, cumin and coriander.
  • Add this yogurt mixture to the chicken, and cook for an addition 6-8 minutes until most of the water has evaporated, and you can see the oil on the surface of the curry.
  • Now add the cream and butter, and cook for a minute or two.
  • Garnish with green chillies and julienned ginger. Serve with roti or naan.

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