Chinese Pulao

This chinese pulao dish is prepared with chicken and mix vegetables. It is a full treat, rich in calorific value and protein. The dish is slighty hot so adjust the quantity of chilies as per your preference.

Ingredients you will need to make chinese pulao:

Chicken (murghi) : . . . . . . . . . . . . . 500 gram

Basmati rice : . . . . . . . . . . . . . . . . . . 2 cup

Carrot (gajar) : . . . . . . . . . . . . . . . 50 grams

French beans : . . . . . . . . . . . . . . . 50 grams

Capsicum (simla mirchi) : . . . . . . . . 50 grams

Peas (matar) : . . . . . . . . . . . .. . . . 50 grams

Onion (pyaj) : . . . . . . . . . . . . . . . . . . 2 to 3

Green chilies (hari mirchi) : . . . . . . . . . 4 to 6

Ginger paste (adrak) : . . . . . . 1/4 table spoon

Garlic paste (lasoon) : . . . . . . 1/4 table spoon

Garlic (lasoon) :. . . . . . . . . . . . . . . . 8 to 10

Coconut milk (narial ka dudh) : . . . . . . 2 cup

Garam masala powder : . . . . . . 1/2 tea spoon

Black pepper powder (kali mirchi) : 1 tea spoon

Cumin seed (jeera) : . . . . . . . . . 1 tea spoon

Tej patta : . . . . . . . . . . . . . . . . . . . . . two

Soy sauce : . . . . . . . . . . . . . . 1 tea spoon

Oil (tel) : . . . . . . . . . . . . . . . . . . . . 1/2 cup

Ghee : . . . . . . . . . . . . . . . . . . 2 table spoon

Coriander leaves (hara dhania)

Salt (namak) as per your taste

Method of making chinese pulao

Boil chicken in 2 1/2 cups of water with ginger, garlic paste, garam masala powder, black pepper powder and salt. Keep stock aside.

Heat oil in a vessel and fry chopped carrot, french beans, capsicum and peas. Remove it from oil and fry finely chopped onion till it is just transparent. Add long cut green chilies, finely chopped garlic, cumin seed and tej patta. Fry for a minute or a minute and a half and then add fried vegetables and chicken in it. Mix it well and cook on a slow flame for two minutes.

In a wok, heat ghee and fry rice on high flame for five minutes. Mix this rice in chicken and add coconut milk, chicken stock, soy sauce and little salt. (salt is already added in chicken while boiling and soy sauce also contains salt.) Cook chinese pulao till rice is done.

Garnish chinese pulao with coriander leaves while serving.

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