Mutanjan Pulao By Chef Munawar (Saturday 26th march 2011)
Ingredients
1.Chicken pieces ……………1/2 kg.
2.Basmati rice………………..1/2 kg.
3.Salt …………………………to taste.
4.Black pepper whole ………..10 nos.
5.Cloves………………………04 nos.
6.Brown Cardamom’s………..02 nos.
7.Cinnamon sticks……………02 nos.
8.Yogurt ½ cup
9.Ginger & garlic paste………..01 tbs.
10.Oil………………………….1/2 cup.
11.Green chilies…………………03 nos.
12.Onions finely sliced………….01 large sizes.
13.Resins………………………...02 tbs.
14.Pineapple chunks………………1/2 cup.
15.Mix fruit peels…………………03 tbs.
16.Mix dry fruits…………………1/2 cup.
17.Saffron color…………………..pinches
18.Saffron essence………………..few drops.
19.National Pulao Masala ½ Packet
Method
1.First soak ½ kg basmati rice for ½ hours.
2.Take ½ kg chicken meat 1x 12 pieces.
3.Put medium size cooking pot on the fire, put ½ cup oil, as the oil get hot add 01 large onion sliced. Sauté for couple of minutes. Add whole hot spices in to the onions, sauté for few minutes; add the dry fruits, chunk pineapples pieces & mix fruit peels, stir it.
4.Now add the ½ kg chicken pieces into the pot, stir it for some minutes till the chicken meat changes its color.
5.Now add 01 glass water, salt & green chilies, stir it. Let cook on medium flame till it come to boiling point. Now add the soaked rice into the chicken yakhni. Stir it gently & let cook on medium flame, till the water dries into the pot, cover the pot with lid, let cook on slow flame, till the steam come out. Remove it from the heat.
6.Now take few drops of saffron essence & pinch of Saffron color, mix them together & sprinkle on the Mutanjan Pulao.
7.Now take a frying pan, put on the fire, put 02 tbs oil on it, and let the oil get hot, add some dry fruits, chunks of pineapple pieces & mix peels, sauté for couple of minutes. Garnish Mutajan Palau with this mix.
Ingredients
1.Chicken pieces ……………1/2 kg.
2.Basmati rice………………..1/2 kg.
3.Salt …………………………to taste.
4.Black pepper whole ………..10 nos.
5.Cloves………………………04 nos.
6.Brown Cardamom’s………..02 nos.
7.Cinnamon sticks……………02 nos.
8.Yogurt ½ cup
9.Ginger & garlic paste………..01 tbs.
10.Oil………………………….1/2 cup.
11.Green chilies…………………03 nos.
12.Onions finely sliced………….01 large sizes.
13.Resins………………………...02 tbs.
14.Pineapple chunks………………1/2 cup.
15.Mix fruit peels…………………03 tbs.
16.Mix dry fruits…………………1/2 cup.
17.Saffron color…………………..pinches
18.Saffron essence………………..few drops.
19.National Pulao Masala ½ Packet
Method
1.First soak ½ kg basmati rice for ½ hours.
2.Take ½ kg chicken meat 1x 12 pieces.
3.Put medium size cooking pot on the fire, put ½ cup oil, as the oil get hot add 01 large onion sliced. Sauté for couple of minutes. Add whole hot spices in to the onions, sauté for few minutes; add the dry fruits, chunk pineapples pieces & mix fruit peels, stir it.
4.Now add the ½ kg chicken pieces into the pot, stir it for some minutes till the chicken meat changes its color.
5.Now add 01 glass water, salt & green chilies, stir it. Let cook on medium flame till it come to boiling point. Now add the soaked rice into the chicken yakhni. Stir it gently & let cook on medium flame, till the water dries into the pot, cover the pot with lid, let cook on slow flame, till the steam come out. Remove it from the heat.
6.Now take few drops of saffron essence & pinch of Saffron color, mix them together & sprinkle on the Mutanjan Pulao.
7.Now take a frying pan, put on the fire, put 02 tbs oil on it, and let the oil get hot, add some dry fruits, chunks of pineapple pieces & mix peels, sauté for couple of minutes. Garnish Mutajan Palau with this mix.
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