A rich and flavorful chicken pulao recipe made with aromatic spices, yogurt, cashew paste, and Bengali aromatic rice. Perfect for festive occasions and gatherings.
1: Fry 2 cups of onions in 1/4 cup oil until golden brown. Set aside.
2: Heat oil and ghee in the same pan.
3: Add whole spices, green chilies, and ginger-garlic paste; cook for a minute.
4: Add chicken and salt; cook over medium-high heat for 5–6 minutes.
5: Add back fried onions, then mix in chicken pulao masala, red chili & cumin powder, and ketchup.
6: Cook for another 5–6 minutes (add 2–3 tbsp milk if needed).
7: Stir in yogurt, cashew nut paste, milk powder, sugar, and alu bukhara.
8: Cover and cook on low-medium heat until oil separates.
