Ingredients for Chicken Dana Pulao by Cooking with Benazir

1 Tsp Ginger Garlic Paste

1 Egg White

1 Tsp Red Chilli Powder

1/4 Tsp Turmeric Powder

½ Tsp Cumin Powder

½ Tsp Garam Masala Powder

1 Tsp Chaat Masala

1 Pinch Red Food Color

2 Tbsp Cornflour

1 Tsp Salt

½ Cup Curd

1/4 Tsp Black Salt

2 Tsp Mustard Powder

Fresh Coriander

2-3 Tbsp Onions

½ Cup Carrot

3 Tbsp Oil

1 Bay Leaf

1 Cinnamon Stick

1 Star Anise

2 Green Cardamoms

2 Cloves

1 Black Cardamom

1 Small Mace

1 Medium Onion

3-4 Green Chillies

1 Tsp Ginger Garlic Paste

1/3 Cup Curd

½ Tsp Salt

2½ Cup Water

1 Tsp Salt

Fresh Coriander

1/4 Tsp Garam Masala Powder

300grms Rice

1 Tsp Lemon Juice.

Steps for Chicken Dana Pulao by Cooking with Benazir

For Chicken Dana: 1. Cut 250g boneless chicken into small cubes. 2. Marinate with: o 1 tsp ginger-garlic paste o 1 egg white (or full egg if more chicken) o 1 tsp red chili powder o ¼ tsp turmeric o ½ tsp cumin powder o ½ tsp garam masala o 1 tsp chaat masala o Pinch of red food color (optional) o 2 tbsp cornflour o 1 tsp salt

3. Mix well and rest for 30 minutes.

4. Fry chicken in medium-hot oil for 5–6 minutes until crisp. Set aside.

For White Pulao: 1. Heat 3 tbsp oil.

2. Add whole spices: o 1 bay leaf o 1 cinnamon stick o 1 star anise o 2 green cardamoms o 2 cloves o 1 black cardamom o 1 small mace piece

3. Sauté 1 medium chopped onion until slightly pink.

4. Add 3–4 slit green chilies, 1 tsp ginger-garlic paste.

5. Add ? cup whisked curd and ½ tsp salt.

6. Cook until well blended.

7. Add 2.5 cups water, ¼ tsp garam masala, and chopped coriander.

8. When it boils, add 300g (1.5 cups) soaked basmati rice.

9. Add 1 tsp lemon juice

10. Cook on high flame for 4–5 minutes until water is 80% absorbed. 11. Cover and steam (dum) on low for 10 minutes.

12. After rice is ready, gently mix in the fried chicken pieces

For Mustard Sev Raita: 1. Whisk ½ cup curd. 2. Add ¼ tsp black salt. 3. Add 2 tsp crushed mustard seeds. 4. Mix in chopped coriander and 2–3 tbsp chopped onion. 5. Add ¼ cup spicy sev (bhujia). 6. Mix gently and serve chilled with pulao. Enjoy this stunning combo warm with salad or lemon wedges!