This recipe called for qorma masala, something I didn’t know of. My search for it locally was futile and just when I was contemplating a substitute, I managed to get it from the popular spice market in my city, which is like 20 kms away from where I live. Nonetheless, the effort was worth it, as I was very impressed with the flavor. Next, I plan to use it in some kabab or even a chicken curry dish.
The preparation is so facile that it hardly took me anytime to get it ready. I had put in a little of my variations though. Like, my friend suggested the use of veggies, but I conveniently skipped that and just added tomatoes in the name of vegetables (lazy little me, I know). But, i’m sure addition of an assortment of vegetables with only enhance the taste.
Though I thoroughly relished this pulao with chicken mince, hubby dear believes that it will turn out even better with mutton mince. I know, this is his extreme fondness for mutton speaking.
- Chicken/Mutton Mince 400 gms, washed, cleaned and drained
- Basmati Rice 2 cups, washed and soaked for 30 minutes
- Onions 2, large sized (1 finely chopped and 1 sliced)
- Ginger Garlic Paste 2 tbsp.
- Turmeric Powder 1/4 tsp.
- Qorma Masala 1 tsp.
- Biryani/Pulao Masala 1 tsp.
- Chopped vegetables of your choice 1 cup
- Ghee/Refined Oil 4 tbsp.
- Water 4 cups
- Salt as per taste
- Heat 2 ghee/refined oil in a thick bottomed pan. Add chopped onions and fry till light brown. Now, add chicken/mutton mince, turmeric powder, qorma masala, ginger-garlic paste and salt. Cook till tender. Do not overcook it. (Make sure the cooked chicken/mutton mince is dry and does not contain water in it). Keep aside.
- Heat the remaining 2 tbsp. ghee/refined oil in the same pan. Fry the sliced onions till crisp brown. Remove on a kitchen towel.
- In the same oil, add chopped vegetables and fry for about 3-5 minutes. Add biryani masala, soaked rice, cooked chicken mince, salt and 4 cups of water. Stir well. Cover and cook till done.
- Garnish with fried onions. Serve hot with raita or pickle.