Bohri Chicken Pulao Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
In a pan add water, salt, 1 tbsp ginger garlic paste and boil chicken for few minutes. Mix salt, lemon juice, 1 tbsp ginger garlic paste, desiccated coconut, black pepper powder, bread crumbs, eggs, flour, corn flour and cumin powder. Marinate boiled chicken in it for half an hour and fry in hot oil until light golden brown. In another pan heat oil, add onion, cumin seeds, green chilies, 1 tbsp ginger garlic paste and sauté. Then add tomatoes, red chili powder, salt, coriander, cumin powder, all spice powder, coriander, yogurt and cook. Add water, soaked rice and cook on medium heat until water reduces and rice is fully done. Do not add excess water in the beginning. Fold in the fried chicken and let it simmer on low flame for 12 to 15 minutes. Serve garnished with brown onion and chopped coriander and a raita on the side.

Method:
Soak the bread slices in milk. Mix chicken mince with fried onions, salt, soaked and squeezed out bread slices, add boiled potatoes, soya sauce, black pepper powder, ginger garlic paste, red chili flakes, egg, mix & add chopped onions, mint. Apply some oil on your hands. Make finger-shaped kebabs from this mixture, heat oil, fry these kebabs until they are done and golden. Serve with raita & salad.