Chicken Pulao | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

Watch this video to find out how to make this recipe. Click to subscribe for more recipe. CHICKEN PULAO Ingredients 250 grams boneless chicken, cut into 1 inch pieces 1� cups Basmati rice, soaked for 30 minutes � teaspoon turmeric powder Salt to taste 2 tablespoons oil 1 bay leaf 1 blade mace 3-5 cloves 3-5 black peppercorns 1 inch cinnamon 1 medium onion, finely chopped 1 tablespoon ginger-garlic paste 3 tablespoons green chutney � cup coconut milk Salad for serving Method 1. Heat 2� cups water in a non-stick pan. Add turmeric powder, salt and chicken pieces and cook till chicken is done. Strain the chicken and reserve the stock. 2. Heat oil in another non-stick pan. Add bay leaf, mace, cloves, peppercorns, cinnamon and onion and saut� till onion turns translucent. 3. Add ginger-garlic paste and saut� for 10 seconds. Add drained rice and saut� on high heat for 1 minute. 4. Add green chutney and mix. Add chicken and mix. Add salt and mix well. 5. Add 2� cups reserved stock, mix and bring the mixture to boil. Cover, reduce heat and cook till rice is � done. 6. Add coconut milk and cook till rice is done. 7. Serve hot with salad. Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor