Aloo chicken pulao
Aloo chicken pulao

Hello, I am Clara. Today, I’m gonna show you how to prepare aloo chicken pulao recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Aloo chicken pulao Recipe

Aloo chicken pulao is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Aloo chicken pulao is something which I have loved my entire life.

To be with this particular recipe, we have to first prepare a few components. You can have aloo chicken pulao using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Aloo chicken pulao:

  1. Make ready 1 packet shan pulao biryani masala
  2. Get 1/2 kg chicken
  3. Take 1/2 kg rice
  4. Take 5 potatoes
  5. Prepare 1 pao dahi
  6. Prepare 5 hari mirchen chopped
  7. Get 1/2 bunch podina
  8. Take 1/2 hara dhaniya
  9. Make ready 4-5 alo bukhary
  10. Prepare 5 tbsp oil
  11. Take 2 tbsp lehsan
  12. Get 1 cup pani

Steps to make Aloo chicken pulao:

  1. Oil dalen pateli me then add chicken.. lehsan then achy se bhoon lein phr maslaa add krden.. pani dal ke 1 cup dhak dein
  2. Ab alo dal dein chicken galny wali ho tb.. phr dahi b add krden phr dhak dein…
  3. Ab alo chicken ready..chawal bhigoye hoye dal dein or green chilli or hara dhaniya or podina chopped hoa wa cut krlen..jab pani thora reh jaye to sb add krden
  4. Ab dam par rakhden.. phir tyar hoajaye to piyaz lal karky upar dalden 👏🏻 ready

So that’s going to wrap this up with this special dish aloo chicken pulao recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.

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