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Banarasi Pulao Recipe

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Ingerdients:

1: oil 1 cup

2: fox nuts 1 cup (makhana)

3: cashew nuts 30 (copped)

4: bay leaves 3

5: onion 1 large (finely sliced)

6: ginger & garlic paste 1 & 1/2 tbsp

7: button red chilli 8 to 10 (cut in half)

8: coriander 1 tbsp (heaped)

9: turmeric 1/2 tsp

10: garam masala powder 1 tsp

11: salt 2 tsp (heaped)

12: crushed red chilli 2 tsp

13: chicken powder 1 tbsp (heaped)

14: tomatoes 3 medium (grind)

15: tomatoes puree 1/2 cup

16: chicken mince 1 kg

17: bullet green chilli 4 (sliced)

18: rice 800g (washed)

19: kewra water 2 tbsp

Recipe:

1: heat oil and add the fox nuts, cashew nuts fry and remove it and keep aside.

2: heat oil add bay leaves, onion fry till light golden, then add ginger & garlic paste and fry for 5 minutes.

3: now add button red chilli, corainder powder, turmeric, garam masala powder, salt, crushed chilli, chicken powder, tomatoes, tomatoe puree, mix well.

4: now add the chicken mince mix well on high flame add the fried, nuts and fox nuts, green chilli, rice, fresh corainder handfull, water that should be 1 & 1/2 inch above the rice, kewra water mix.

5: cook on high flame till the liquid dries.

6: cover the lid with a tea towel, place the pot on a tawa and first 8 minutes high flame then simmer on low flame for 10 minutes.

7: serve hot with rita, salad.

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