Rooster polao

Today's event is Rooster Polao. There is no pair of this easy food to entertain the guests on the day of Eid. Then take a look at how to make this delicious recipe without delay.

Servings: 6 people

Prep Time: 10 min.

Cook Time: 35 m.

Total Time: 45 m.

Materials:

Rooster medium 1

Onion Beresta 1/2 cup

1/2 cup of sour yogurt

4 tablespoons onion paste

Ginger paste 2 tablespoons

2 teaspoons of garlic paste

1 raw chilli paste

10 cashew nut paste

2 pieces of cinnamon, 4 pieces of cardamom, 5 cloves, 2 bay leaves powdered together

Nutmeg powder 1/2 teaspoon

Jayatri powder 1/4 teaspoon

1/2 teaspoon of black pepper powder

The amount of salt

Lemon juice 1/2 teaspoon

1 teaspoon of sugar

7-8 raisins

5-6 prunes

1/4 cup of oil

For Polao:

Polao rice 2 1/2 cups

2 cardamoms, 2 pieces of cinnamon, 1 bay leaf

Onion 1/2 cup

Ginger paste 1 tbsp

The amount of salt

Understand 4 1/4 cups or amount of hot water

1 tablespoon of Keora water

4 tablespoons of powdered milk

4/5 whole green chillies

1/3 cup of ghee

Instructions:

1. Cut the rooster into 8 pieces. Then wash all well and lightly slice the pieces with a knife.

2. Marinate the meat with 2 tablespoons of sour curd and a pinch of salt for half an hour, then fry in oil and place on a separate plate.

3. Now add ginger paste, garlic paste, onion paste, whipped sour curd, onion barista, raw chilli paste, almond paste, salt and all the powdered spices to the oil one by one. Add a little hot water while seasoning.

4. When the oil rises on the spices, add the fried meat. Mix the chicken pieces well with the spices and stir a little again. Give a little water. Cover the pot over medium heat for 15 minutes so that the meat is well seasoned.

5. Make sure that the spices do not stick to the bottom of the pot. Shake everything carefully from time to time. When the gravy is coated and the oil rises to the top, cover the pot with sugar, lemon juice, raisins and prunes.

6. Now make polao in a separate container. Soak the rice in water for 30 minutes before making polao and then drain the water from the rice. Now heat ghee in a pot. Add whole hot spices and onion. Slightly fry the onion and add polao rice. Keep the stove on medium heat.

7. Stir in polao rice ghee for 2-3 minutes and add ginger paste and salt. Then stir all together with adequate amount of hot water and powdered milk. When the water starts to boil well, cover the pot with a lid. Now reduce the heat of the oven completely and keep the polao down for 20 minutes.

8. After 20 minutes, remove half of the polao, pour the whole cooked meat over it and spread it. Then cover the meat with the remaining polao. Now spread keora water, 1 teaspoon ghee and whole green chillies on the polao, cover the pot and turn off the oven.

9. Do not open the lid of the pot before serving. Open the lid of the pot while serving at once.