Thursday, October 30, 2008

Chicken Pulao

Today is Bhau Beej/Bhai Dooj which is celebrated as a bond between sisters and brothers. I wanted to post something sweet for this occasion and then I thought of my brothers. Really, they will prefer chicken pullao any day to any sweet. So here it is.

Chicken Pulao
1 lb chicken, boneless/skinless, cut
2 cups basmati rice, rinsed, drained
salt to taste
2 tomatoes, chopped
1 onion, sliced finely
1/2 cup plain yogurt
2 tbsp ghee/clarified butter

Grind to fine paste
2 green chilies
1 small bunch of cilantro/coriander leaves
10 almonds
2 sprigs of mint
3 red chilies, mild variety like kashmiri
2 cardamoms
1 tsp ginger-garlic paste
1 tbsp coconut
1 small onion, sliced
1/2 tsp garam masala
1/2 tsp turmeric powder

Khada Masala/Whole Spices
2 bay leaves
7 black peppercorns
1 tsp caraway seeds/shahjeera
5 cloves
2" stick cinnamon

1 tbsp coriander leaves , chopped
1 sprig mint leaves, leaves only not stems, chopped

1 lemon
1 Onion, sliced finely
1 Tomato, sliced finely

0. Mix the ground paste with yogurt. Add to the chicken pieces and marinate in the refrigerator for 2 hours.
1. Heat ghee in a deep bottomed pot.
2. Add all the whole spices. As they start popping, add sliced onion. Saute till onion is golden brown. Use a low flame. Add chopped tomatoes.
3. Add marinated chicken along with yogurt into the pan and saute till ghee leaves the masala.

4. Add salt to taste. and then stir in drained basmati rice.5. Carefully fold in the rice without breaking the grains. Saute till rice appears to have soaked in the moisture.6. Add 3 1/2 cups warm water. Check for salt. Turn the gas on high flame. Bring to boil.
7. As the water boils, reduce the flame to low. Place the pot on an iron frying pan/tawa for indirect heat.
8. Cover with a lid and cook for about 15 minutes or till done.
9. Fluff with a fork.

Note -
1. Chicken pieces with bones can also be used. We prefer boneless/skinless chicken so this recipe states boneless chicken.


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