CHICKEN PULAO
Ingredients:
To Marinate:
- 200g chicken (Including bones)
- 1/2 tablespoon ginger garlic paste or crushed or grated
- 1 teaspoon red chili powder or smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon Salt
- 1 teaspoon garam masala
- 2 tablespoons yogurt or curd
- 1 teaspoon cumin seeds
Spices:
- 1 bay leaf
- 2-star anise
- 3 cloves
- 1 cardamom pod
- ½ teaspoon fennel seeds.
For chicken rice:
- 1 teaspoon extra virgin olive oil (7g)
- 50g onion, thinly sliced
- 50g tomato, chopped
- 5g green chilli
- 20g mint leaves, chopped finely
- 20g coriander leaves, chopped finely
- 65g Basmati (raw)
- 130ml almond milk
- Salt to taste
Instructions:
Tenderizing the meat:
- Wash basmati rice a few times to get rid of starch.
- Then soak it for 20 minutes. This helps to cook the rice grains fluffy. Drain and set aside.
- Marinate the chicken with ginger garlic paste, salt, turmeric, red chilli powder, garam masala, cumin & yogurt. This helps to tenderize. Set this aside till we use it.
chicken pulao (stovetop):
- Heat a pot or cooker with oil. Add whole spices – bay leaf, star anise, cloves, cardamoms and fennel powder.
- Sauté till the spices begin to smell nice.
- Add onions & green chili. Fry stirring often until the onions turn lightly golden.
- Transfer marinated chicken and fry until it turns pale and white.
- This takes around 6-7 minutes. Next add tomatoes.
- Fry until the tomatoes turn mushy, pulp and looks completely cooked through.
- Add mint and coriander leaves and fry until it smells good for a minute or two.
- Make sure tomatoes are cooked, blended well with the mixture, then pour the milk.
- When it comes to a boil, add salt and drained rice. Mix well
- If cooking in a normal pot, cover and cook on a low heat until the chicken rice is done completely.
- If cooking in a whistling pressure cooker, cover & cook for 1 whistle on a medium heat.
- When the pressure releases, fluff up the chicken pulao and serve.
Nutrition Facts:
- Calories: 623.9 Cal
- Protein: 69.2g
- Carbs: 38.2g
- Fat: 21.6g
