Chicken Korma Pulao (Assamese Muslim Style Pulao) is

Ingredients

  • 1 kg chicken, cut into medium sized pieces, washed and drained
  • 2 medium onions, sliced finely
  • 2 pieces of cinnamon stick
  • 3 bay leaves
  • 7-8 pieces of cloves
  • 1 tsp black peppercorns
  • 7-8 cardamoms, half crushed
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/2 cup yogurt, whisked
  • 2 tbsp ghee
  • 1/4 cup of oil
  • Salt and sugar to taste
  • 500 gm gobindobhog rice

Method –

  1. Wash and rinse the rice
  2. Soak the rice for 30 minutes
  3. Drain the rice in a colander and set aside
  4. There should be no moisture in the rice
  5. Heat a pan on medium heat
  6. Add oil and ghee to the pan
  7. Once the oil gets hot, add 1 tsp sugar and let it caramelise
  8. Add bay leaves and sliced onions
  9. Sauté the onions till it turns golden in colour
  10. Add the cinnamon sticks, cloves and peppercorns
  11. Sauté the onions for another 2-3 minutes
  12. Add the crushed cardamoms, ginger and garlic paste
  13. Sauté till the raw smell goes away
  14. If required, sprinkle a little water
  15. Add the chicken pieces and sauté till the chicken changes colour to white
  16. Keep sautéing till the colour changes to golden
  17. Add the beaten yogurt
  18. Keep stirring the yogurt and chicken for 2-3 minutes
  19. Add salt and sugar to taste
  20. Put the lid on and cook on low heat for 5 minutes
  21. Remove the lid and keep sautéing till the water dries up and the oil separates
  22. Add the strained rice
  23. Sauté the rice along with the chicken taking care that it doesn’t stick to the pan
  24. When the colour of the rice changes, add water (double the quantity of rice)
  25. Adjust the salt if necessary
  26. Cook covered on medium flame for 10 minutes
  27. Open the lid, turn the rice part by part and keep it on very low heat on a griddle for 20 minutes.
  28. Serve with raita and salad on the side

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