Chicken Pulao

This succulent rice dish is a must on Fridays; the ultimate way to welcome the weekend.
This traditional dish is a regular entree in most, meat loving South Asian homes, with each chef bringing in his / her variation. I combined a few recipes (from my mother & friends) to create a simple, quick to put together dish. I usually serve it with fresh green salad, Yogurt Relish & Fried Green Chillies. It can also be enjoyed on its own or plain yogurt or any relish of your choice. Create your variation, but more importantly create wonderful moments with loved ones.

 

Serves: 4-5

Ingredients:

Rice: 2cups; washed & soaked
Chicken: 0.5kg
Yogurt: 1cup
Garlic Paste: 2tsp
Ginger Paste: 2tsp
Onion: 2medium; sliced
Onion (whole): 1medium; remove skin
Oil: 2.5Tbsp
Green Cardamoms (whole): 3-4
Cloves (whole): 2-3
Peppercorn: 6
Cinnamon Stick: 1
Black Cardamom (whole): 2
Cumin Seeds (whole): 1tsp
Aniseeds: 1tsp
Coriander seeds: 1tsp
Bay Leaf: 2
Cilantro Leaves (chopped): 2Tbsp
Green Chilies (deseeded & chopped): 2 (optional)
Mint leaves: 1Tbsp
Lemon: 2; sliced round with skin
Salt: to taste

Directions:

1. Marinate chicken with half cup yogurt, 1tsp garlic paste, 1tsp ginger paste & salt. Keep aside for half hour (marinade can be refrigerated overnight).
2. In a pan, add 5-6 cups of water, half cinnamon stick, 1 black cardamom, 2 green cardamoms, 2 cloves, cumin seeds, aniseeds, coriander seeds, whole onion, salt & 1 bay leaf. Cook well till 4 cups of broth is remaining. Strain and keep aside.
3. Fry marinated chicken in 0.5Tbsp of oil. Cook till marinade dries.
4. In another pan, fry sliced onions till golden brown. Remove from oil and leave aside.
5. To the same pan, add in 1tsp each of garlic and ginger pastes along with remaining half cup yogurt. Fry well. Add in chicken.
6. Drain rice & add to chicken. Put in broth (from step 2) & cook on medium-high heat till water is absorbed.
7. Simmer on low heat. Put in chopped cilantro, chilies, mint, sliced lemon & fried onions. Cover. Cook for 10 minutes till rice is done.

Rice with green peas - Pea Pulao

Ingredients:

Rice: 1 cup, rinsed and pre-soaked for 30 minutes

Shelled Peas: 1/2 cup

Cloves: 4

Peppercorn: 6

Green cardamoms: 3

Garlic paste: 1/2 tsp

Ginger paste: 1/4 tsp

Onion: 1 medium (sliced)

Oil: 1 1/2 tbsp

Salt to taste

Cumin seeds: 1/2 tsp

Cilantro: 1 tbsp (chopped)

Warm water: 2 1/2 cups 

Directions:

1. Heat the oil and add the cumin, cloves, peppercorn, cardamom, and onion.   Cook till the onion turn a light golden brown.
2. Strain the oil to separate the onion and spice mixture. 
3. Add the garlic and the ginger to the clear oil, place on medium heat and stir for two minutes.
4. Add the peas, and fry for two more minutes.
5. Drain the rice, add it to the peas, add salt and 2 1/2 cups of warm water.   Cook uncovered on medium high till all the water is absorbed.
6. Fluff the rice with a fork, cover and simmer for ten minutes.
7. Garnish with cilantro before serving.

Rice - Cumin

Ingredients:

Basmati Rice: 1 cup, rinsed and pre-soaked for half hour
Oil or ghee: 1 1/4 tbsp
Cumin seeds: 1 tsp
Peppercorn: 10
Cloves: 5
Cinnamon stick: 1
Salt to taste
Cilantro: 1 tbsp (chopped) for garnish

Directions:

1. Heat oil, add cumin seeds, cloves, peppercorn, and the cinnamon stick, fry for one minute.
2. Drain the rice, add to the above.
3. Add salt, stir gently to combine.
4. Add 2 cups of warm water.
5. Bring rice to the boil, lower heat to medium till their is no water on the surface, and the rice is soft.
6. Cover the pan, and simmer for five to seven minutes.
7. Serve in a platter, and garnish with cilantro.
8. This rice can be served with any curry or vegetables, goes very well with Palak Paneer

Rice - Tahri (rice with potatoes and turmeric)

Ingredients:

Potatoes: 4 medium size, peeled and cut into four

Rice: 1 1/2 cups rinsed and pre-soaked for 1/2 hour

Oil: 1 1/2 tbsp

Onion: 1 medium peeled 

Green chillies: 2 to 3

Cilantro: small bunch

Capsicum: 1/2 de seeded and chopped

Dill: 2 tbsp (chopped)

Garlic paste: 1/2 tsp

Turmeric: 1/2 tsp powder or freshly chopped

Fungreek (methi) seeds: 1/4 tsp

Cumin seeds: 1/2 to 1 tsp

Tomato: 1 blended or crushed

Directions:

1. Blend the onion, green chillies, and cilantro and a couple of tablespoons of water.  
2. To the above add the garlic paste, turmeric, and salt.  
3. Heat the oil and add the fenugreek and cumin seeds. After a few minutes add the above. Fry well and cook on medium low heat for 15 to 20 minutes.  
4. Add the potatoes, cover and cook for a few minutes. 
5. Add the blended tomatoes and fry well. 
6. Add the rice and stir to combine. Add 2 1/2 to three cups of water. 
7. Cook uncovered on medium low thill the rice is soft and the water is absorbed.
8. Sprinkle with the chopped dill and capsicum, cover the pan and simmer for 15 mins.