CHICKEN STEAM ROAST PULAO RECIPE BY COOKING WITH ANEELA| RAMADAN SPECIAL RECIPE| IFTAR PARTY RECIPE

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber while long-grain rice is more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a creamier texture with fewer calories.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while thighs are less expensive than breasts.

Cut whole chicken legs as shown.

In a bowl, add whole chicken legs, 1 teaspoon salt, 2 teaspoons ginger garlic paste, 2 teaspoons lemon juice, and 4 cups water. Rest for 30 minutes.

After 30 minutes, remove from water and pat dry.

Prepare marination with 1 cup yogurt, 1 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon turmeric, ½ teaspoon red chili flakes, ½ teaspoon coriander powder, ½ teaspoon black pepper, ½ teaspoon cumin powder, and 1 teaspoon chat masala. Mix well.

Marinate chicken properly with the mixture and cover it. Rest for 1 hour.

Reserve some marinate masala for pulao.

In a pot, add 4 cups of reserved stock, 1 cinnamon stick, and 4 cloves. Steam for 40 minutes or until chicken is tender.

Reserve the stock for pulao. In another pot, add 2 chopped medium-sized onions and cook well with reserved marinate masala.

Add green chilies and the steamed stock. Cover and bring to a boil.

Add basmati rice and sprinkle food color and fried onions on top. Steam for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary