Wednesday, January 27, 2016

Chicken Pulao - Chicken Pilaf

A one pot meal for those lazy evenings!!! Chicken Pulao - Pilaf is that kind of recipe where you just wanna throw everything into one pot without marinating or searing the meat for long hours. 

Its a  perfect midweek family meal. I prefer using Chicken Biryani Masala as I love the aroma of it in My pilaf.

Ingredients: (Serves approx. 4)
  •  300gms Basmati Rice 
  • 400gms Skinless Boneless Chicken
  •  200gms Yogurt
  •  500ml Water OR Chicken Stock
  • 3 tbsp Ghee OR Vegetable Oil
  • 1 tbsp Cumin Seeds
  • 2 Large Onions sliced
  • 1 tbsp Ginger Garlic Paste
  • 6 Cloves
  • 7-8 Black Pepper Corns
  • 2" Cinnamon Stick
  • 3-4 Green Cardamon Pods
  • 2 tsp Red Chilly Powder
  • 1⁄2 tsp Turmeric Powder
  • 1 tbsp Chicken Biryani Masala OR Garam Masala
  • Salt to taste
  • 1⁄2 Lemon Juice
  • Coriander Leaves to garnish
  • Wash the rice and leave it to soak in water for 30 minutes.
  • In a saucepan heat ghee or oil. Add the cumin seeds, cloves, black peppercorns, cardamon pods and cinnamon stick. 
  • Once these whole spices sizzles and infuse their aroma into the oil, add sliced onions and fry over a medium heat till it turns golden brown. 
  • Add the ginger garlic paste, reduce the heat and cook till raw flavour from the paste fades away.
  • Add the whipped yogurt, red chilly powder, garam masala OR chicken biryani masala, turmeric powder  & salt.Cook over a high heat, stirring constantly, until the mixture comes to a boil. 
  • Now add the chicken pieces and mix well. Make sure all chicken pieces are coated with the yogurt spice mixture. Cook till most of the yogurt has been absorbed and the masala releases oil back into the pan.
  • Drain the water from rice and add it to the chicken. Add water and check for seasoning. Bring to a boil, cover and reduce the heat to as low as possible
  • Simmer for 20 minutes till all the liquid has been absorbed in the pilaf and chicken and rice are cooked through.
  • Turn off the heat and leave to steam for 10 minutes, with the lid on.
  • Chicken Pulao - Chicken Pilaf is ready.
  • Before serving sprinkle some lemon juice and roughly chopped coriander leaves.

  • Serve hot with raita or pickle.
Note: Be careful once you add the whole spice in ghee/oil as they splutter a lot. Roughly bruise the cardamon pods while adding to the oil.