Zam Zam Pulao – A flavourful Journey to Traditional Batiyara Cuisine.
This Zam Zam Pulao recipe is my moms secret recipe. She used to make it often and our family would enjoyed it with pleasure and excitement.
Moms kitchen is a Place where love is measured in teaspoons And tablespoons. The taste of moms food remained in our memory Forever. She cooks with loads of LOVE and CARE!
Zam Zam Pulao is a easy, finger-licking main course dish made with chicken koftas, eggs, carrots, Capsicum, aromatic basmati rice. This dish is perfect for a full fledge meal for main course.
Food is a big part of any Indian holiday, but in my parents home, hearty homemade Indian food was a fixture every day. Make this Zam Zam pulao in a pressure cooker on a stove top. You can make this in your one pot also. Like Biryani this has no layers instead in this Pulao here we have mixed everything in a pot and cooked together.
This chicken pulao is a simple and easy Morsels of chicken pieces, koftas, and a few spices you probably already have in your kitchen are all you need.
This is a one-pot dish and is often served as a one-pot meal because it has your protein, and starch all in one. Often a simple side of papad, pickle, or raita can take this to the next level.
The best tip to make a pulao is to be patient and let it cook on a low flame for a longer time. This enhances the taste and binds all the spices together.
Ingredients for Zam Zam Pulao
Steps for Zam Zam Pulao
Zam Zam Pulao
Ingredients
250 grams boneless Chicken
1 teaspoon Ginger Garlic Paste
Fresh chopped Coriander
Chopped Mint Leaves
2 tablespoon chopped Onion
Half teaspoon green Chilli Paste
Half teaspoon Garam Masala Powder
Half teaspoon Chilli flakes
1 tablespoon coarse grounded Coriander Seeds
1 Egg White
1 tablespoon Chickpea Flour
1 teaspoon Salt
1 teaspoon clarified Butter
150 grams Curds
1 tablespoon Coriander Seeds
2 teaspoon Fennel Seeds
1 teaspoon Cumin Seeds
1 small piece Mace
1/4th Nutmeg
Half teaspoon Garam Masala Powder
4 to 5 tablespoon Oil
1 piece Cinnamon Stick
4 Green Cardamoms
4 Cloves
1 star Anise
1 Black Cardamom
1 teaspoon Carrom Seeds
4 dried Red Chillies
2 to 3 Bayleaf
2 medium Onions
600 grams bone Chicken
1 tablespoon Ginger Garlic paste
1 teaspoon Salt
1 teaspoon Chilli paste
1 litre Water
1 tablespoon Dry Fenugreek Leaves
Fresh Coriander
1 tablespoon Lemon Juice
1 teaspoon Kewda water
Half kg b Basmati Rice
Potato Wedges
Tricolor Bell Pepper
Carrots
Fresh Coriander
Steps
Take 250 grams boneless chicken wash and dry it, then mince the chicken pieces into kheema, add one teaspoon ginger garlic paste, fresh chopped coriander, chopped mint leaves, two tablespoon chopped onion, half teaspoon green chilli paste, half teaspoon garam masala powder, half teaspoon chilli flakes, one tablespoon coarse grounded coriander seeds, one egg white, 1 tablespoon chick pea flour, one teaspoon salt, one teaspoon clarified butter mix it well then make small balls like koftas out of the mixture and keep in the freeze for 15 to 20 minutes.
Take 150 grams curd whisk it and put into a bowl.
Take 1 tablespoon coriander seeds, 2 teaspoon fennel seeds, one teaspoon cumin seeds, one small piece mace, 1/4th nutmeg grind them into a coarse powder.
Then add this coarse powder into the whisked curds, add half teaspoon garam masala powder mix it and keep ready.
Now heat oil in a kadai, deep fry the koftas by turning on both sides till light golden brown in colour. Fry them and keep aside.
Heat 4 to 5 tablespoon oil in a pot in which you can cook the pulao add one piece cinnamon stick, 4 green cardamom, 4 cloves one star anise, one black cardamom, one teaspoon carrom seeds, 4 dried red chillies, 2 to 3 bayleaf, sauté for half a minute then add two medium chopped onions, fry them till it changes its colour, then add 600 grams bone chicken, 1 tablespoon ginger garlic paste, 1 teaspoon salt fry the chicken on high flame for 5 minutes.
Then add the curd mixture, one teaspoon Chilli paste and mix it well, cover and cook on low flame till the chicken is 80% tender.
When the chicken is done upto 80 % add 1 litre hot water, salt, 1 tablespoon dry fenugreek leaves, fresh chopped coriander, 1 tablespoon lemon juice, one teaspoon kewda water, when all of this comes to a boil then add half kg basmati rice(washed and soak in water for 30 minutes) give a good mix and cook it on high flame till the water dries then cover and cook on low flame for 5 minutes.
Take some potato wedges, tricolor Bell Pepper and carrots cut into long strips you can air fry them or fry them.
Then after 5 minutes spread the fried koftas, potato wedges, Capsicum and carrots, 2 boiled eggs cut into long pieces, some fresh chopped coriander on the pulao then cover it and cook for dum for 5 to 7 minutes.
Serve it with pickle or raita.
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Tips *Adjust green chillies according to your taste. *Use high quality basmati rice which is aromatic for making pulao and biryani. *Wash basmati rice at least 2 to 3 minutes, soak rice for at least 30 minutes prior cooking for longer non-sticky rice. * Use chicken with bone-in for maximum flavour. Bone-in chicken stays juicy and moist once cooked where as chicken breast tends to dry out. Also chicken bones impart lots of chicken flavour to the dish. *Use good quality ghee, preferably desi ghee for making biryani and pulao. Ghee adds aroma and flavour to the dish.
