Chicken Polao

Chicken Polao

 Materials

 Polao rice - half a kg

 Chicken meat - one and a half kg

 Mushari dal - half a cup

 Onion chop - 1 cup

 Onion paste - 2 tablespoons

 Ginger paste - 2 teaspoons

 Garlic paste - 1 tbsp

 Hot spice powder / bata - 1 tsp

 Bay leaves - 2 p.m.

 Sour yogurt - 2 tablespoons

 Potato Bokhara - 2 p.m.

 [Cinnamon, Cardamom, Clove, Nutmeg, Jayatri] Bata together - 1 tsp

 Salt - Quantitatively

 Ghee - 2 tablespoons

 Soybean oil - half a cup

 Sugar - 1 teaspoon

 Pepper powder - half a teaspoon

 Pepper - 2/3 p.m.

 Onion Beresta - 1 cup

 Cumin paste - 1 teaspoon

 Turmeric powder - 1 part to 3 parts of a teaspoon

 Pepper - half a teaspoon

 Coriander powder - 1 teaspoon

 Water - 4 cups

 Method

 Peel a squash, grate it and squeeze the juice.  When water is lost, add onion paste, ginger paste, garlic paste, sugar, cinnamon-cardamom-clove-nutmeg-jayatri together paste, black pepper powder, salt, cumin paste, turmeric powder, chilli powder, coriander powder, potato bokhara, sour curd.  Mix well and keep for 1 hour.

 Polao rice and lentils should be washed and drained.  Mix rice and lentils together.

 When the ghee oil is hot in the oven together, stir in the chopped onion, it will turn brown and the onion will turn brown.  Keep the onion verista tuku separate.  In that oil, fry the meat with hot spices and bay leaves.

 When the meat is cooked and the water is dry, the pieces of meat should be kept.  ঐ In the pot, add polao rice and lentils, then cover it with 4 cups of water and salt.  Reduce the heat of the stove.  When the rice boils, stir occasionally and cover over medium heat.  When the polao water is dry, take out some polao and put the cooked chicken pieces in the rest of the polao in the pan along with the rest of the polao along with the green chillies.  After 10 minutes, shake lightly and press again.  Remove after another 5 minutes.  Serve with salad and pickles spread over Veresta polao while serving.