Made with AI
Dum Pulao
Ingredients
- basmati rice2 cups
- chicken breast1 pound
- yogurt1 cup
- large onion1 unit
- tomatoes2 units
- ginger-garlic paste1 tablespoon
- cumin seeds1 teaspoon
- coriander powder1 teaspoon
- garam masala1 teaspoon
- turmeric powder0,5 teaspoon
- red chili powder0,5 teaspoon
- water4 cups
- vegetable oil2 tablespoons
- saltto taste unit
- fresh cilantrofor garnish unit
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 2
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- 3
Add the sliced onion and sauté until golden brown.
- 4
Add the ginger-garlic paste and sauté for another minute.
- 5
Add the chicken breast pieces and cook until they are no longer pink.
- 6
Stir in the chopped tomatoes, yogurt, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
- 7
Add the drained rice to the pot and gently mix to coat the rice with the spices.
- 8
Pour in 4 cups of water and bring to a boil.
- 9
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 20-25 minutes, or until the rice is fully cooked and the water is absorbed.
- 10
Turn off the heat and let the pulao sit for 5 minutes before fluffing it with a fork.
- 11
Garnish with fresh cilantro and serve hot.
