Korean Chicken And Sikandari Pulao by Chef Zakir

Ingredients For Shikandari Pulao:

• Mutton  1/2 kg
• Black chickpeas 125 gm
• Rice 300 gm
• Onion  2
• Ginger garlic paste 2 tbsp
• Carrot 1
• Milk 1 cup
• Almond  50 gm
• Pistachio 50 gm
• Cashew nut 50 gm
• Bay leaves  2
• Cinnamon  1 stick
• Green cardamom 4
• Cumin seeds  1 tsp
• Red chilies  4-5
• Salt  to taste
• Ghee  125 gm
• Water  1-1/2 glass

Ingredients For Korean Chicken:

• Chicken with skin half
• Green chilies  3-4
• Garlic  4 cloves
• Spring onion 1
• Tomato 1
• Orange juice  1 cup
• Black mushroom  3-4
• Corn flour 1 tbsp
• Oyster sauce  1 tbsp
• Black pepper 1/2 tsp
• Salt  to taste
• Oil  2-3 tbsp
• Oil  for fry

Method:

1. First cut the chicken into 2 pieces,  add salt, black pepper
2. marinate it and place it in steamer for 8 to 10 minutes.
3. Now fry the chicken pieces. when they are deep fried then keep it
4. on a side.
5. No pour oil in a pan add garlic, pour oil make it golden brown.
6. Then add green chilies, green onion, mushrooms  fry it for 1 to 2
7. minutes.
8. Then add worcestershire sauce, chopped black pepper, salt and
9. orange juice cook it well.
10. When it is cooked then add corn flour make it thick
11. Then add tomatoes, take it out on a plate then serve.