Easy Sada Pulao and Chicken Roast

Ingredients

• 0.5 cup yogurt
• onion paste
• 1.5 tsp garlic paste
• ginger paste
• 1 tsp ground coriander
• 0.5 tsp ground cumin
• red chili (Type and amount not legible in the sampled frames.)
• garam masala (Amount not visible.)
• 0.25 tsp mace
• salt (Amount not visible.)
• sugar (Amount not visible.)
• 1 cup onion (Visible label appears during chicken preparation; likely chopped, preparation not specified.)
• 5 chicken legs
• 0.5 tsp Kashmiri chili powder (The sampled label shows “½ tsp, kashmiri.”)
• 2 cinnamon sticks (Small sticks)
• black cardamom (Amount not visible.)
• cardamom (Amount not visible.)
• cloves (Amount not visible.)
• milk (The frame shows “milk” and “cup,” but its quantity is missing or unreadable.)
• bay leaves (An adjacent “3 tbsp” label is visible, but its ingredient association is unclear.)
• 4 cups hot water
• 1.25 tsp salt (A “1¼ tsp” label appears before the rice label; likely for the pulao, but the association is uncertain.)
• 3 cups basmati rice (Soaked for 20 minutes.)
• pepper (The quantity frame appears to read “½ tsp,” but the first character is unclear.)
• fried onions (Amount not visible.)
• 1 tbsp raisins
• kewra water (Amount not visible.)
• rose water (Amount not visible.)
• ghee (Amount not visible.)

Steps

1. 1

   Prepare the chicken seasoning mixture with the yogurt, onion paste, garlic paste, ginger paste, coriander, cumin, red chili, garam masala, mace, salt, and sugar. The sampled frames do not show amounts for several of these ingredients.

2. 2

   Heat the cooking fat in a pan and fry the measured onion until golden brown. The visible text does not identify the amount or type of cooking fat.

3. 3

   Add the chicken legs and fry for 2 minutes on each side.

4. 4

   Add the seasoning mixture and sauté for 5 minutes.

5. 5

   Add the cinnamon sticks, black cardamom, cardamom, and cloves. Cook over medium heat for 15 minutes, stirring occasionally. A second sampled caption repeats the duration but has unclear wording for the heat level.

6. 6

   Add the milk and bay leaves. The quantity of milk and number of bay leaves are not legible in the sampled text.

7. 7

   Add 4 cups hot water and the ingredient labeled “3 tbsp”; the sampled frames do not make clear which ingredient the 3 tablespoons refers to.

8. 8

   Add the rice, soaked for 20 minutes, and the visible 1¼ teaspoons of salt. Bring to a boil.

9. 9

   Cook over low heat for 15 minutes.

10. 10

    Add pepper, fried onions, raisins, kewra water, and rose water. The amount of pepper is partially unclear, and amounts for the other finishing ingredients are not shown.

11. 11

    Add ghee to finish. The sampled text does not show the quantity or a further serving instruction.

Notes

The video title names both sada pulao and chicken roast, but the sampled frames provide a sparse, partly ambiguous sequence, and do not clearly show how the chicken roast is served alongside the pulao. The association of “3 tbsp” and “1¼ tsp” with specific ingredients is not fully legible. Cooking fat for frying the onion is not identified in the visible text. Recipe timings and missing quantities are not fully recoverable from the supplied OCR.

Nutrition per serving

• South Asian
• Bangladeshi
• main
• chicken
• rice
• stovetop
• family meal