Chicken and chickpeas is a unique combination, isn’t it 🙂 I like to have it with potato raita and salad. I was making chicken pulao at first but then I thought I should add chickpeas in it with mughlai pulao spices. The end product was very delicious.
NGREDIENTS:
Basmati Rice | 1/2 kg |
Chicken | 3 pao |
Chickpeas (boiled) | 1 cup |
Ginger Garlic Paste | 1 tbsp |
Onion | 2Â medium |
Sabut Garam Masala | 1 tbsp |
Red Chilli Powder | 2 tsp |
Dahi | 1/2 cup |
Jaifal Jawitry | 1/2 tsp |
Oil | 1/2 cup |
Zarda Color | pinch |
Salt | as desired |
METHOD:
- Pour oil in a deep pan and add onions. Fry on low flame till golden brown.
- Now remove half of the onions and spread on paper towel.
- Add chicken and g/g paste. Stir and fry constantly on medium flame.
- As soon as chicken changes its color to golden add garam masala and stir it for few seconds.
- Now add salt, dahi, red chilli powder, jaifal jawitry and fry all very well.
- Add water to make yakni.
- As soon as chicken become tender add chick peas and rice.
- In the end sprinkle remaining fried onion and zarda color and keep on dam for 10 mins on very low flame.