Chicken Delhi pulao & tomato – onion ratia 🍅🧅🧄

Steps to Make Award-winning Chicken Delhi pulao & tomato – onion ratia 🍅🧅🧄

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The variety of servings that can be served to make Chicken Delhi pulao & tomato – onion ratia 🍅🧅🧄 is 4 people. So make certain this portion is sufficient to serve for yourself and your beloved family.

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In my country pulao can be found on every corner, so many different types of pulao are made, I made this simple chicken Delhi pulao by adding less spices.

Substances and spices that must be Get to make Chicken Delhi pulao & tomato – onion ratia 🍅🧅🧄:

1. 2 cups basmati rice
2. 1 small chicken (cut into 8 pieces)
3. 1 cup yoghurt
4. 4-6 tbsp ghee
5. 2 tbsp garlic paste
6. 2 tbsp ginger paste
7. 2 bay leaves, 3-4 small cardamom, 1-2cloves, 1"cinnamon stick
8. 4 sliced onions
9. 2 fried onions
10. 1 tsp cumin seeds
11. 1 tsp black pepper powder
12. 1-2 tbsp green chillies paste
13. 3 tbsp cashewnuts
14. 3 tbsp raisins
15. Salt to taste
16. 21/2 Delhi biryani masala
17. 1 tbsp coriander leaves
18. For tomato- onion ratia
19. 1 tsp oil
20. 1/4 tsp roasted cumin powder
21. 1 pinch asafoetida
22. 1/4 tsp chopped garlic
23. 1/4 mustard seeds
24. 1/4 crushed black pepper powder
25. 4-5 curry leaves
26. Salt to taste
27. 1 tbsp chopped coriander leaves
28. 1-2 green chillies chopped
29. 11/2 tomatoes chopped
30. 1-2 onions chopped
31. 1 cup yoghurt

Instructions to make to make Chicken Delhi pulao & tomato – onion ratia 🍅🧅🧄

1. Take pan and add 2tbsp ghee, fry cashewnuts till golden brown, remove, in same ghee fry raisins, remove and keep separate, fry onions too till golden brown.
2. Take a pressure cooker and add remaining 4 tbsp ghee,add whole spices ( bay leaves, small cardamom, cinnamon stick, cumin seeds and saute.
3. Add sliced onions cook until golden brown, ginger and garlic paste saute for 1min, add chicken pieces mix, add black pepper powder, green chillies paste and mix.
4. Add yogurt,Delhi biryani masala and mix cook for 1 min, add 1 tbsp coriander leaves, mix add soaked rice, salt and mix gently.
5. Add water and mix, give it a boil and cover the lid, when all water in pulao is absorbed and rice is nearly done, serve with tomato – onion ratia.
6. Garnish with fried onions, fried cashewnuts, fried raisins.
7. For tomato-onion ratia: heat oil add mustard seeds, cumin seeds when they start to splutter,add chopped garlic cook till golden brown.
8. Add 🧅chopped onion saute it, add chopped tomatoes 🍅 and salt mix, add chopped green chillies and chopped coriander leaves saute.
9. Remove from heat, cool, whisk yogurt for a min, till it turns smooth add black pepper powder, roasted cumin powder, chopped green chillies, chopped coriander leaves, salt and mix, add onion & tomato masala in, mix gently.
10. For tempering: heat oil, add mustard seeds, asafoetida, curry leaves and mix, when curry leaves change in colour, pour over 🍅 tomato – onion ratia, garnish with chopped coriander leaves, sprinkle roasted cumin powder, kashmiri red chillies powder and serve with chicken Delhi pulao.
11. Tip: you can also use pink salt or black salt. Both in yoghurt, in tomato- onion ratia use pink salt / white salt.

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