Chicken Pulao (Quick & Easy Version)

Chicken pulao is a very inviting and satisfying quick meal, esp in winters, when our body needs fat to overcome the chill. Not only winters, this is a quick delicious recipe which can be served for lunch box, weekend specials or whenever you are short of time.The rice tastes exotic when served with a simple raitha.Though I have used ghee in this recipe, but you can always replace it with oil, however ghee brings out the actual flavours.This recipe uses ground coconut paste, which again adds to the taste, or use cashew paste instead. Check notes on the details of how to use cashews. Do try this weekend and your family gonna demand more :)

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

basmati rice 2 cups

chicken 600gms  (refer notes)
onion 1 large sliced thin
ginger shredded 1tsp
garlic chopped fine 1tsp
turmeric powder 1/2 tsp
chilly powder 1 1/2 tsp

coriander powder 2 tsp
green chillies vertical slit 3-4
cilantro 4-5 sprigs
mint leaves 4-5
salt to taste
ghee 2 tbsp
oil 2 tbsp
water 4 cups

to grind
coconut grated 1/2 cup
cumin seeds1/2 tsp
cinnamon 1" pieces 2 strands
cloves 4-6
pepper corns 10-15 or 1tsp
lemon juice of 1 lemon (2 tbsp)

WATCH ON YOUTUBE-

 

Method

• Wash and chop the chicken in bite size pieces.Drain water & keep aside.
• Chop all the veggies, keep aside.Wash and soak the rice for 15-20 minutes.
• Heat oil and ghee in a cooker.Sauté the chopped garlic and shredded ginger until the raw smell disappears.
• Add in the sliced onions.Sauté until lightly translucent.Add the green chillies and sauté.
• In the meantime, warm up the whole spices (cinnamon, cloves, peppercorns) in a pan.Then, grind the listed ingredients, warmed spices along with coconut, cumin powder & lemon juice to a smooth paste with very little water.
• Add this ground paste to the sautéed onions and keep stirring until the raw smell of the ground mixture disappears, water is absorbed, and it forms a ball like masala.
• Add in the turmeric, coriander powder and chilly powder.Sauté till the spices are warm.
• Add the chicken pieces, coat the masala and cover, let it cook till half done.Add in 1/4 cup water and salt.(takes about 5-7 minutes covered on medium flame)
• By this time, boil 4 cups water in another pan/kettle.
• Add the soaked rice to the half done chicken.Toss rice with the chicken masala for half a minute.
• Add the boiled water, adjust salt.Mix well.
• Cover the lid of the cooker and keep on high flame.Cook till 1 whistle, put off flame and remove from heat.
• Wait till the pressure is released, add chopped cilantro and mint leaves.
• Mix it gently with a fork and serve with raitha !!

NOTES

* If you don't wish to use coconut in the paste, soak about 10-12 cashews in hot water for 10 minutes and grind with the spices. Both coconut or cashew adds a little fat and so gets a creamier taste.
* I have used boneless chicken breasts in this recipe.Both boneless and with bones chicken works fine for this recipe.
* Mint leaves is optional, just adds up the flavour.
* You can always increase spices as per your tolerance.And coconut paste reduces the spice slightly, so add the spices accordingly.
* You can always double the ingredients and make a larger batch too.

* You can even add fried cashews & raisins to add more flavours, but I have kept it simple.