Sunday, 20 May 2012
Chicken Pulao (Party Menu)
This is a North Indian style pulao, very mildy flavoured, white in colour unlike the Malabar counterpart.
Chicken: 1 cut into 8 pieces (about 800 g)
Rice: 3 cups (basmati or jeera rice)
Onion: 3 sliced fine
Green chilli: 6 crushed
Cumin seeds: 1 tsp
Cinnamon: 1” piece
Whole black pepper: ½ tsp
Ginger-garlic paste: 2 tsps
Mint leaves: 1 small cup
Coriander leaves: half a cup
Garam masala powder: 1 tsp
Hot water: 6 cups
Ghee: 2 tbsps
Salt to taste
Wash rice, soak for 10 minutes & drain.
Chop mint & coriander leaves fine & set aside.
Heat ghee in a heavy bottomed pan/handi with lid & fry the cumin, cinnamon, cloves, cardamom & black pepper.
Now, add onions & sauté till golden brown. (Remove some for garnishing, if you need.)
Put in crushed green chilli, ginger-garlic paste, mint & coriander leaves.
When a very tempting aroma of the fried masala fills the air, add the chicken.
Stir it around in the masala till it changes colour, (about 10 minutes).
Add rice now, also, a little salt.
Sprinkle garam masala powder & give a quick stir.
Pour 6 cups of hot water, cover & cook till rice is done.
Check for salt, in between, because it will be difficult to stir in after the rice is fully cooked.
Rest the pulao for half an hour before serving.
Serve with a pickle & raita.