Greetings. Today I am going to share with you
my mother's recipe of aromatic and
Babarchi-like Degi Chicken Pulao,
which we will prepare very easily.
If guests are coming to your house then
definitely try this recipe. It
is a very easy recipe. When you try this recipe,
your heart will really be happy.
So let's take a look at the test.
How to make this recipe. To
make Chicken Pulao, we have
taken 1 kg chicken and have cleaned it thoroughly.
We have taken 700 grams of
Basmati rice. Buy good quality long
grain basmati rice. We
washed it thoroughly and soaked it for half an hour.
Which Basmati Rice is this? Which
brand? You can ask me by commenting.
Now see, we have placed a pot here
and will add oil in it. So right now I am
adding half a cup of oil because
we will add the remaining half cup of oil later. Now as soon as the oil gets
heated properly we will add in it
one flower of mace, 1 inch
piece of cinnamon, two star flowers, three green
cardamoms, six cloves, 1 teaspoon giraf teaspoon
black pepper, two big cardamoms and two bay
leaves. These spices will go in
and along with this we will also add onions here.
Now see, we had cut two big
sized onions here, so we will
add half the onions here, a little less than half,
we will use the other half later.
Now look, we have added onions.
And we do not have to fry them golden.
Just let the colour change a little. Have to fry this much.
As soon as the colour changes slightly,
look at the onions, here
we have taken 10 to 12 green chillies.
We slit it slightly from the middle
so that a good flavour comes into the oil.
Now after frying them a little,
see here we have taken two medium sized tomatoes.
Cut it into slices.
So, we will add this. And now see, after adding this,
we fried the
green chillies and tomatoes a little here. After that
added 1 tablespoon of ginger-garlic paste.
Now we will fry it well here.
So fry it well on high flame for two minutes.
As soon as it is fried well,
we have to add some water here.
Add water in about a tablespoon.
And fry it well.
Along with this, we will also add three dry whole red
chillies. When it is fried well
then we will add chicken to it. Now
see, after adding the chicken, we will
fry it well. So keep the flame high.
Keep frying on high flame.
And where are you seeing my recipe today from
? Please let me know by commenting.
Now see, the color of the chicken has changed.
We have fried it here for 5 minutes.
So we will add salt to it. So
I am adding 1 tablespoon now.
We will test it later. We
will add it after adding rice. And now we will add
150 grams of curd to it. After adding curd, add
1 tablespoon coarsely crushed
coriander and 1 tablespoon coarsely crushed fennel.
This will give a very nice flavour. Because
any biryani or pulao is incomplete without fennel and coriander.
Now we will also add lemon juice to it.
And we will add its peel
also. This will taste better.
The smell will be very nice. So see,
we have added all these things here.
Now we have to fry it well on high flame. If you
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So look, we will fry it very well here. In
this way, when it starts boiling
then we will cover it. The flame has to be
kept high. We have to cook it on high flame only.
So we will cook the chicken till 70%. I will
swallow it. When we add the remaining rice,
it will melt. So see, we have
fried it well here.
We did not add any water etc. to it until the water dried completely.
We have to fry the water released by curd and chicken on high flame. Remember to keep it
on high flame. If you keep the flame low, the chicken will break.
After frying it on high flame, now
we will add water to it.
So see how much water do we have to add?
If we look at three glasses of water, I had
taken 700 grams of rice. That means three glasses. So here
I will not add full six glasses of water.
Meaning you don't have to do a complete double add. I have to
add one less glass of it. That means three
glasses of water. We have to add three glasses of rice and six glasses of
water. Now look, I have
added two-three slices of tomato here.
Added three to four whole green chillies.
Added the rice.
We have to add rice only after the water starts boiling.
Keep in mind that rice should be added only after the water starts boiling. In
this way, when we
add rice after boiling, neither the grains of rice are long nor is
it thick. Now see, it has been
mixed well. I also added salt.
Did the test. After the salt is perfect,
cover it. Leave it to cook on high flame.
Our pulao is getting prepared here.
We will also prepare the tadka here. The
basting that will be prepared for adding to it.
So see, here we have added 2
tablespoons of ghee and
added half a cup of oil.
That is why we added less oil in the beginning because
we will add it to the bagare. Four to five
green cardamoms which we have opened our mouth with. I had
a little crush on it so I added it. Now I
added whatever onions were left.
We have to fry the onions here.
So here our onions are getting fried.
Now look here, let's check the pulao as well.
Look, this way its water has
started drying. Look, bubbles have
started appearing slowly. So the tadka is ready to be
added into it. So look, this is
our display. Inside it is this chef style
pulao. Really, when you
add seasoning to it like this, it will become so flavourful and
aromatic. The aroma of your pulao will
spread in the neighborhood
and everyone will ask where you got this pulao
made from. Now we will cover all the onions and
we have added oil. We will cover it
with a cloth. Here we will simmer it for 10 to 12
minutes on very low flame.
We will open it and check it after 10 to 12 minutes.
We turned off the flame.
Now once again we will
leave it like this on off flame for 10 minutes. What happens with this is that
our rice becomes even more
fluffy. So
even after it is cooked and steamed, leave it on off flame for another 10 minutes
like this. Now look here,
our perfect pulao is ready.
I would like to explain it clearly here. Look, every
grain here is blooming. You
can see this. Greens can also see
how long the rice has grown. Look at it
this way. We have just garnished it with some green coriander
and serve it.
So do try this aromatic Babarchi pulao made by my mother.
You will really like it very much. Here I would
like to break it down for you as well. Look, the chicken is
cooked very well. Look, it is
cooked perfectly. Only then is it fun to eat pulao.
And you
can see how long the grains of rice are. So do
try this recipe once
and whenever you try it,
do tell me in the comments
how your recipe turned out. I hope
you liked my recipe today. If you
liked the recipe, please subscribe to the channel.
Like the video. Inshallah I will be
back again with a new recipe.
Take great care of yourself. Till then Allah Hafiz.
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