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QUETTA'S CHARGHA PULAO

Who does not love roasted (Chargha) Pulao. In this blog you will know how to make Chargha Pulao. At first, cut some slits into chicken meat and then prepare the spices ( Mix Masala ) to be applied on the chicken take one cup yogurt and sour powder 1 teaspoon, chat masala 1 tablespoon, ginger powder 1 teaspoon, garlic powder 1 teaspoon, garam masala half teaspoon, one and a half tablespoon paprika powder, one tablespoon turmeric powder, coriander powder 1 tablespoon, 2 tablespoon lemon juice, 2 tablespoon oil, after adding all these spices, mix it well and after mixing it, apply the spices on the chicken. 


Apply it thoroughly in the slits then add 1 tablespoon salt in it and mix the salt with the spices as well and apply it on the chicken so the salt is evenly spread on the chicken as well. After applied the spices, keep it for marination for half an hour, and after marinating the chicken for half an hour, now time to steam it for this add water into the pot. After adding the water, place the holding stand and place it in the pot then turn the stove on with low flame, cover the pot with the lid and let it steam for about 40 to 45 minutes then make masala for the pulao. 


Take half a cup cooking oil and add 2 tablespoons full garam masala and fry it for a little while after that add 3 medium slice cut onions into it and fry onions until they turn into light brown when the onions get light brown, add green garlic in it about 1 teaspoon, add ginger powder 1 teaspoon and cook it with onions for a little while it smells very nice then add tomatoes in it 3 and cook it with tomatoes after a little while, add yogurt into it about half a cup and turn the flame little high then add rest of the spices into it and add half teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon garam masala, half teaspoon sour powder, 1 teaspoon red chilly, few pieces of plum and few chopped green chilly now fry them all together and after it is cooked, add the remaining marination spices into it as well. When our masala is fried well enough, move it aside from the stove and again steam the chicken for about 45 minutes, and then turned the stove off. 


Remove the pot from the stove in the original recipe then take the Chargha and put it in the oil and fry it until getting brown after this put it in a big pot now add the biryani masala into this and spread it evenly, put a thin layer of rice on top of the masala after a thin layer put the Chargha on top of it and also the remaining rice on the sides and the remaining on top of the Chargha and add some food color. After adding the color, add chopped coriander to it and a few pieces of sliced lemon, and add a few green chilly into it, add dried mint and cover it with a lid and let it cook for 15 minutes on low flame. After 15 minutes check if rice turns the stove off and put off the Chargha from it, mix the rice well, and again put on the Chargha. Our dish Chargah pulao is ready to serve.




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