Chicken Pulao

                                                   
                                                          Chicken Pulao

                                                                 

Hello everyone ….it’s been a long time since I posted something. Last two weeks I was swamped - Long weekend outing, Onam ,Sadhya potlucks …. the list goes on and unfortunately one of my friends moved from here to New Jersey that was sad amidst all happiness.  All of us are too tired after onam celebrations. It’s been boring eating the same sadya items (left overs ;-) ) throughout the week.  So for a change prepared chicken pulao this weekend.  Oh my gosh!! It is too easy and super yummy.  A one pot meal which can be prepared in half an hour.   Unlike biriyani it’s simple. You cook the meat and rice together to get an aromatic flavorful dish.  OK then lets get started ..

Preparation time: 8-10 min

Cooking time: 25 -30 min

Serves: 4

INGREDIENTS

For marination

Chicken:  1lb / 453 gm (cleaned and cut in to medium sized pieces)

Kashmiri chili powder: 2 ½ tsp

Chili powder: 2 tsp

Turmeric powder: 1tsp

Coriander powder: 2 tsp

Garam  masala : 2 tsp

Curd: ¼ cup

Salt: as needed

For masala

Whole spices :

Cardamom: 2-3

Cloves: 3-4

Bay leaves: 1-2

Cinnamon: 1 (1 inch)

Star anise: 1

Onion: 1 (big)

Ginger and garlic paste: 2 tsp

Mint leaves: 1 tbsp (chopped)

Coriander leaves: 1 tbsp (chopped)

Lemon juice: juice of 1 lemon

Ghee /oil: as needed

Basmati rice: 2 cups

Water: 4 cups (3 ¾ + ¼)

For Garnish (optional)

Fried cashew: 1 tbsp

Fried raisin: 1 tbsp

METHOD

1.       Marinate the cleaned chicken with items listed under marination. Keep this aside.

                                                        

2.       Wash the basmati rice until water becomes clear. Soak it for 15 min and then strain it.

                                           

3.       Heat ghee/oil in a pan; add whole spices followed by onion.  Sauté it well.

4.       Add ginger and garlic paste. Sauté it till the raw smell disappears.

                                           

5.       Add in marinated chicken pieces; followed by chopped coriander and mint leaves.

                                            

6.        Roast the chicken pieces in medium heat for 4-5 min.

7.       Add ¼ cup of water and allow the chicken to cook. 

8.        When the chicken is half cooked throw in the strained rice.

9.       Add the reaming 3 ¾ cup of water. Mix it well. Taste for salt.

                                           

10.   Add lemon juice.

11.   Cover it well and cook till done.

12.   Open the lid and let it rest for 3-5 min.

                                  

                                         

   

13.   Garnish with fried cashews and raisins.

14.   Serve with raita.

                                              

15.   Enjoy.

NOTES

1.        Keep the  chicken aside for at least 15- 20 min after marination.

2.       Take care while adding water; don’t add too much water for the chicken to get cooked.

3.       Adjust the quantity of chili powder according to your preference; you can use green chilies instead of  chili powder. If so add 3-4 chrushed green chilies after adding ginger - garlic paste. 

4.       Adjust the quantity of curd according to its sourness.