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Prachi Gaddam
This is an Persian recipie. The main gist of the dish is the spices and berries that are added for flavour. I have used fresh whole spices and good quality saffron to give rich taste and aroma to rice. Of course a little generous use of ghee is the secret! I have used dried cranberries in this recipie.
Soak rice in water for about 45 minutes.
Dry roast red chilies
Dry roast other whole spices
Grind red chillies and spices together in grinder to make spice mix.
Now cut onion in long pieces and fry them till golden brown. Keep some onion aside for further use.
Now add more ghee in pan and add half of the spice mix and roast for a while and then add chicken pieces and salt and mix
Cook chicken till tender. And keep aside in large plate when done.
Meanwhile boil water in a vessel and cook rice till half done. Add a teaspoon of ghee and salt to water while boiling.
In another pan, line cut potatoes to base, and add half done rice with some water in it.
Cook till the rice is fully done and fluffy
Now, in the same pan in which we cooked chicken, again add some ghee. Add remaining spice mix, ginger garlic paste, onion and tomato puree.
Add salt and some sugar and cook till raw smell goes.
In one bowl, take a tablespoon of ghee, add saffron strands, cranberries, sliced pistachios and microwave for 30 seconds till ghee melts.
Add rose essence to ghee mixture.
Now we need to assemble our pulao. In the same large dish where we took chicken, add rice to other side, pour the gravy over chicken and rice, and finally garnish with fried onion and ghee cranberry mixture.
Mix gravy and rice with chicken pieces well while serving
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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