Make this quick, easy and unique recipe from leftover chicken curry.

Do you have leftover chicken karahi, chicken curry, white karahi and want to  make something unique and easy to win the hearts of your family

You are in the right place. I will share an amazing white pulao recipe from leftover chicken white karahi. This rice recipe is simply awesome and will remind you of restaurant flavors at home. Isn’t it Interesting?

This leftover chicken curry rice is a great way to use up leftover chicken Karahi/ white karahi. It’s a very simple, easy, and unique recipe.

My family likes white Karachi a lot. Once it was leftover. I decided not to waste this tempting delicacy. I was making pulao so I thought white chicken karahi would have a perfect combination with pulao. Believe me, the results were awesome. I guarantee you would have not tasted such a delicious pulao ever.

Pulao is prepared with chicken stock and some spices. With time, a lot of variations occurred

Even a blend of flavorful spices, dry fruits, and tender meat makes Afghani pulao so tempting and mouth licking. You can also use k and n stock cubes or Knorr cubes to make instant chicken stock. Just dissolve stock cubes in water required for cooking rice

Most important spice used in this recipe.

Homemade curry powder.

It’s made up of few easily available ingredients and enhances the taste and aroma of your meal. Most importantly, this spice mix is multipurpose and you can use this 1⁄2 teaspoon at the final stage when you simmer your food for a few minutes.

Now let’s jump into this fabulous spice blend recipe.

Homemade curry powder

Roasted cumin 1 tablespoon.

Roasted coriander 1tabspoon.

Roasted fennel seeds 1tabspoon.

Crushed black pepper tablespoon.

Green cardamoms 10

Black cardamoms 2

Star aniseed 1

Blend all ingredients until a fine powder

Use 1/2 teaspoon in every recipe and see the magical results.

How to use leftover chicken curry?

Let’s get into this fabulous recipe۔

Ingredients.

Chicken 1/2 kg

Leftover chicken white karahi 1 cup

Onion 1 sliced

Ginger garlic paste 1 tablespoon

Cumin 1 teaspoon

Black peppercorn 4

Cinnamon stick 1

Black cardamom 2

Rice 2 cups

Water 4 cups

Allspice or homemade curry powder 1/2 teaspoon

Oil 1/2 cup

Instructions.

Heat oil satay whole spices

Add onions and cook until golden brown on medium flame۔

Add ginger-garlic paste،chicken. Bonify until chicken color changes. Season with 1/2 teaspoon red chili powder, salt 1/2 teaspoon. Add salt carefully because white gravy also has salt.

Pour leftover chicken white karahi grave،mix well and cook for a while.

Add water and bring to a boil.

Add rice, cover lid, and cook for 5 minutes.

Then uncover high heat and cook until water dries.

Do not dry completely. There must be some moisture remaining in the rice. simmer for 10 minutes.

Delicious chicken white pulao is ready. Serve with sliced cucumbers, onions, and green chutney. You can also enjoy it simply if you are not a chutney lover.

Notes.

You can also use a ready-made all spice mix if you do not have time to make this at home. Happy cooking!

2 thoughts on “Make this quick, easy and unique recipe from leftover chicken curry.”

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