Name: White pulav recipe by Insiya Kagalwala at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Basmati Rice 1/2 kg; Chicken 500 grms; Onions 4 to 5 sliced; Almonds hand full soaked overnight; Green chillies 5 to 6; Dhania handful chopped; Pudina hand full; Ginger garlic paste 2 tbsp; Curd 1 cup (prefer hung curd); Salt to taste; Oil/pure ghee; Garnish; Few olives; Cherry tomatoes; Basil leaves

Ingredients Serving: 4

Basmati Rice 1/2 kg
Chicken 500 grms
Onions 4 to 5 sliced
Almonds hand full soaked overnight
Green chillies 5 to 6
Dhania handful chopped
Pudina hand full
Ginger garlic paste 2 tbsp
Curd 1 cup (prefer hung curd)
Salt to taste
Oil/pure ghee
Garnish
Few olives
Cherry tomatoes
Basil leaves

Instructions

FOR ALMONDS:
CURD: Put in muslin cloth and remove the whey
CHICKEN: Prefer chicken with bones.
Marinate the chicken over night with salt, ginger garlic paste, pepper powder, green chillies, dhania and pudina
FOR RICE: Cook rice as normal (do not over cook or make them very soft)
GRAVY: Take oil and fry the onions till light pink
Remove and grind into a fine paste (do not add water)
Now take the same oil add whole garam masala- Cinnamon, tej patta, laung and Pepper.
Can add green chillies if you want more spicy
Add the onion paste and hung curd.
Add the chicken and let it cook.
If you feel the gravy is too thick add the whey
Add salt and let the curd & chicken cook (till the raw smell disappears and chicken is cooked)
Lastly add the almond powder/paste
GARNISH: Put rice in a plate and put the gravy on top.
Add greens (dhania, pudina) if you wish
Decorate with olives, cherry tomatoes and basil leaves
I have added some stir fried baby corn as well

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