Chicken Akuner with Coriander Jafrani Pulao Recipe
Chicken Akuner with Coriander Jafrani Pulao Recipe – Step by step image instruction to make delicious chicken. An specialty of Akuner’s kitchen, “Chicken Akuner with coriander Jafrani pulao”. Chicken Akuner is a preparation of tender chicken, made with 5 types of chili’s and coriander pulao is made with coriander leaves. We are going to use a 5 type of chili’s, instead of that this preparation is not too much spicy. Chicken Akuner is a preparation of chilies but at same time you will enjoy the sweetness of onion and aroma of spices. Find step by step image instruction here.
- Serve For : 2 People
- Preparation Time : 20 Minutes
- Cooking Time : 30 Minutes
- Total Time : 50 Minutes
Ingredients For Chicken Akuner with Coriander Pulao
- 250 gram Chicken
- 2 Big bowl coriander leaves
- 1 Bowl Rice
- 10 Cup of water
- 7-8 garlic cloves
- 4 tsp oil
- 1 inch piece of ginger
- 1 tsp garam masala
- 1 inch piece of cinnamon
- 2 tsp red chili powder
- 1 dry red chili
- 2 tsp turmeric powder
- 2 big sliced onion
- 1 sliced tomato
- 2 tsp ghee
- 1 sliced capsicum
- 4 green chili’s finely chopped
- 1 tsp black paper powder
- 2 tsp lemon juice
- 2 cloves
- Salt as required
How to Make Chicken Akuner?
Step 1: Take the cooker, then add 5-6 cup of water, 1 tsp ghee, salt and one green chili in it, let the water boil. Take boneless chicken in one bowl, clean the chicken well. Then cut it in small pieces. Add this cubed chicken in boiling water. Let the chicken boil on high medium flame. Once chicken is boiled, strain the water through strainer in big bowl, keep this water with you, because we need this water to make a coriander pulao.
Step 2: Take boiled chicken in one mixing bowl pore lemon juice, sprinkle salt and black paper powder on it and keep it aside. Take ginger, garlic, coriander leaves, half cup of water and red chili powder in one mixer grinder bowl and make a soft puree out of it.
Step 3: Heat the oil and add crushed dry red chili, cardamom and cloves, 1 inch piece of cinnamon in it, remember we don’t want a powder of this whole spices just crush it. When the spices splutters add the chicken and saute over high flame till it looks a bit fried. Meanwhile cut the onion, tomato, capsicum and green chili.
Step 4: Remove chicken from the pan, then add chopped onion, tomato, green chili and capsicum in oil. Fry this mixture until it get a smooth texture. Cover it for 2 minutes. After 2 minutes add salt and chicken in this fried mixture. Then sprinkle red chili powder on it and then pore the mixture of red chili powder, ginger and garlic paste on it. Mix and saute the chicken till it absorb the aroma of the spices also add ghee on top of it.
How to Make Coriander Jafrani Pulao?
Step 1: Now it is time to prepare coriander jfrani pulao, take one mixing bowl and rice in it, then clean the rice and wash it under running water, add 4 cup of water in this rice, let the rice soak the water. We also have a other water with us in which we have boiled a chicken. So take this water and add it in cooker, also add coriander leaves, cardamom, salt and turmeric powder in this water, let the water boil. Add soaked rice in this boiling water, let the rice boil. Cook a soft rice. Stain the water from rice. It will become a flavorful rice because of coriander leaves and cardamom.
Garnish saffron on coriander jafrani pulao, also garnish criander leaves. Chicken Akuner Recipe and Coriander Jafrani Pulao is ready. Serve this with sliced onion and lemon. Chicken Akuner Recipe with Coriander Jafrani Pulao is a delicious combination and I am sure you will definitely love this. Chicken Akuner Recipe with Coriander Jafrani Pulao has a taste of amazing spices with the sweetness of onion and taste of tomatoes too. Coriander pulao is best fit with chicken akuner.
- After boiling a chicken do not through the water you will need it while making pulao.
- Add coriander leaves as it is, don’t use chopped coriander leaves for making a pulao. We need chopped coriander leaves for chicken preparation and the for a garnishing.
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