Chicken Pulao: Simple Iftar Recipes from Aalia's Kitchen | Ramadan at Home
Channel: Muslim Community Center - MCC East Bay
Date: 11/05/2020

Sr. Aalia Muzaffar has been passionate about cooking wholesome, tasty food since she was a child.

She shares her passion virtually this holy month by demonstrating Iftar meals that are nutritious and delicious, but also quick so you can spend less time in the kitchen and more time on your spiritual development this Ramadan.
 
- April 27: White almond chicken & white badami chicken https://youtu.be/PIoD7Du7eWQ
- May 4: Chicken pakora & chicken fritters https://youtu.be/fDCke_NMOG8
- May 11: Chicken pulao (chicken & rice) https://youtu.be/C3dV8latHo4
- May 18: Potato cheese balls https://youtu.be/tAw1povD5Z4

- Full recipes at http://mcceastbay.org/recipes
- More Thriving in Place Webinars in Ramadan '20: http://mcceastbay.org/ramadan-webinars
- More Sr. Aalia: http://mcceastbay.org/aalia
- Watch Ramadan 2020 online reflections at http://mcceastbay.org/reflections
- Watch more '20 Ramadan lectures & sermons: http://mcceastbay.org/ramadan-reminders

Sr. Aalia Muzaffar has been passionate about cooking wholesome, tasty food since a child. She video blogs about her favorite recipes on her YouTube channel Aalia’s Kitchen. She loves to teach simple recipes and techniques to community members who are reticent about trying their hand in the kitchen. Subscribe to Sr. Aalia's YouTube channel at http://mcceastbay.org/aalia-kitchen

This session was delivered via the Muslim Community Center - East Bay (MCC East Bay) in Pleasanton, California on May 11, 2020.

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Chicken Pulao

Ingredients:

For making Chicken Broth

Chicken with bones.     7 pieces or 1.5 lbs
Water.      3 cups
Ginger paste.  1 tbsp 
Garlic paste.    1 tbsp 
Salt.    1 tsp
White cumin seeds 1 tsp 
Coriander seeds 1 tbsp
Fennel seeds.   1 tbsp 
Cinnamon sticks.   2 
Black pepper corn.  8 
Green cardamom.    3 
Cloves    2 

For making rice:
Rice.  3 cups( soaked in 6 cups of water for 20 mins)
Oil.  3/4 cup
Yogurt.         Half cup
Salt.   1 tsp.  ( according to your own taste) 
White cumin seeds  1 tsp
Green cardamom. 2
Star aniseed Or Badyan flower. 2 (optional)
Garam Masala Powder.  1 tsp 
Chopped Tomatoes.  One medium size
Chopped onions.       1 medium size
Garlic cloves.  5 
Ginger.       2 inch piece
Green chilies.  2 

Procedure:
Add chicken,ginger garlic paste, white cumin seeds,coriander seeds, fennel seeds, salt, green cardamom,cloves,cinnamon sticks ,black pepper corns and three cups of water in instant pot.
Stir it and close the lid of instant pot.Turn the valve towards sealing side,Press pressure cook button and adjust the timer for 3 mins.
When 3 mins will be over then wait 10 mins for natural pressure release and then turn the valve towards venting side for quick pressure release.
Open the lid and take out the chicken and broth in two separate bowls.
Chop ginger,garlic and green chilies .
Press the sauté button and fry onions till turn pink or very light brown.
Add cumin seeds,cardamom and sauté till crackle.
Add chopped ginger,garlic and green chilies and sauté .Add boiled  chicken and fry for a min.
Add chopped tomatoes,yoghurt,star aniseed and garam masala powder and sauté for a min.
Add 3 cups drained rice ,salt and 3 cups of water .stir it and close the lid.
Turn the valve towards sealing side.Press pressure cook button and adjust the timer for 4 mins.
When 4 mins will be over then wait 10 mins for natural pressure release and turn the valve towards venting side for quick pressure release.
Open the lid and mix the rice.Garnish it with fried onions.(optional)
Enjoy