Time to cook
A healthier pulao from Kashmir that is made with fragrant basmati rice cooked with juicy chicken pieces and whole spices, using less oil.
Red Chilli Powder
Rinse and soak some basmati rice. Drain right before using
In a mixing bowl, combine the curd along with red chili powder, turmeric powder, coriander powder, and pepper powder. Whisk well.
Heat a pressure cooker with oil on medium flame.
Once the oil is hot, add mace, cloves, and cinnamon sticks and let them sizzle.
Add ginger and garlic and sauté for a couple of minutes.
Add onions and sauté them until they turn translucent.
Turn down the heat and add the whisked curd into the sautéed onions. Mix well.
Add chicken pieces and sauté until the chicken is half cooked (about 6 to 8 minutes).
After 6 to 8 minutes, add soaked and washed rice along with water. Sprinkle salt accordingly and stir well.
Close the lid of the cooker and pressure cook for 2 whistles. After 2 whistles, Allow the cooker to release pressure naturally before opening the lid.
Open the cooker, fluff up the rice, and mix it evenly with the masala.
Garnish with cashew nuts and crushed almonds and serve hot