Skip to main content

Chicken Pulao

Friends hope you all had a good week end,September is my first blog anniversary and like to thank you all for your support and valuable comments.So today I am sharing a special recipe to celebrate the occasion.
As my kiddo and hubby dear both likes non-veg most of our Sunday lunch would be either chicken or egg.My son prefers chicken 65 and some mild pulaos rather than biriyani and curry so I make either chicken pulao or veggie pulao.
This chicken pulao is a milder version and the spice level can be adjusted according to the preference.Last Sunday I made this pulao and paired up with chicken 65,chicken kulambhu.
As I was in a hurry on that day I couldn't take nice pictures,will update the picture soon.Now off  to the recipe ........................


Ingredients


IngredientQuantity
Chicken(with bones)1lb
Basmathi rice11/2cup
Onion(thinly sliced)3nos.(medium size)
Green chilly5nos.
Ginger&garlic paste2tsp
Mint leaves15-20nos.
Coriander leavesas needed
Saltas needed
Oil3tbs
Ghee1tbs
Lemon juice2tsp
For the Seasoning 

IngredientQuantity
Cloves/lavangam4nos.
Cinnamon2inch piece
Anise star1no.
Cumin seeds/jeeragam1/2tsp
Black pepper/milagu1/4tsp
Bay leaf1no.
Cardamom/ellakai2nos.
Cashews/mundidri paruppu1tbs
For the chicken marination 

IngredientQuantity
Yogurt/thayir5tbs
Ginger&garlic paste2tsp
Chilly powder/milagai podi1tsp
Coriander powder/dhania podi1/2tsp
Garam masala powder1/2tsp
Turmeric powder/manjal podi1/4tsp
Salt1/2tsp


Method 

  • Clean and cut the chicken,marinate the chicken with the given ingredients for atleast 30-45 minutes and soak the rice in water and keep aside.
  • Heat a pressure pan or cooker with oil+ghee and add the ingredients given for seasoning,saute the onion and green chillies till transparent.
  • Now add the mint,coriander leaves followed by ginger &garlic paste and fry it till the raw smell goes off.
  • Once the ginger&garlic paste is cooked add the marinated chicken and saute it,add 1/2cup of water and salt,cook the chicken gets half cooked.
  • Add the rice and mix it in the chicken mixture for a while or till everything gets blend well.Now add 21/2 cups of hot water and let it boil.
  • Close the lid and pressure cook it for one whistle in a medium flame and keep it in a low flame for 5 minutes.
  • Open the lid once the pressure subsides and finally add the lemon juice,fluff it with a fork gently without breaking the rice grains.
  • Serve it with raitha  or chicken curry.

Enjoy................................................

  • For extra flavor 1/4 cup of thick coconut milk and the chicken need s to be marinated for atleast 30 minutes to get a juicy chicken.
  • Soaking the rice in water is also very important to get a perfectly cooked rice grain.



Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Thakkali Vengaya Thokku/Onion Tomato Dip

Vegan Thursday,an event happening at 1st and last Thursday of every month started by Priya of Priya's Versatile Recipes.Being today the first Thursday,I am sharing you a vegan recipe. Coming to the recipe is a thokku/dip made with the key ingredient onion,tomato.Garlic is added to enhance the flavors which brings out a very nice taste also. This delicious dip/thokku goes very well with idly,dosa,roti and rice even can be used as a spread for sandwich.This thokku is perfect for travel and can be stored for 3-4 days without refrigeration and 10 days in the refrigerator.Off to the recipe................................... Basic Information Preparation time 10 minutes Cooking time 25 minutes Makes Around 11/2 cups Ingredients Ingredient Quantity Tomato(finely chopped) 7-8(medium size) Onion(finely chopped) 1(medium size) Garlic/poondu(chopped) 10-12 cloves Red chilly powder/milagai podi 11/2-2tsp Curry leaves 1 sprig Mustard seeds/kadugu ...
Post a Comment
Read more