Sunday, May 22, 2011

Chicken Pulao

It’s not a perfect chicken pulao for me, but at least I tried my best for this dish even if the ingredients are not complete. First of all it was so fussy to cook which really consumes time and if you are in a hurry to prepare dinner or a meal, well I would suggest that you need to skip this dish and save it for those times when you’re the queen of the kitchen and has ample time.

Why? Well first of all, the recipe would need time to marinate the chicken. Next you need a grinder for the toasted spices and then next are cooking the chicken and soaking the rice. I really sweat a lot on waiting for the chicken to be done as well as the rice. If you miscalculated the amount of water, this means you’re rice will also be in danger, I mean it will be hard on the inside and sticky on the outside. Well anyway here is the sample instruction if you are interested to try Chicken Pulao.

Chicken Pulao not yet garnished with coriander

Marinating the chicken:

Cut the chicken into cubes or medium pieces. Put yogurt, salt and red chili powder and marinate it for hours.

Grinding the spices:

2 tbsp. of poppy seeds
4 pcs. Cloves
Cinnamon bark (small cut portion)
4 Cardamom seeds
4-5 tbsp. of Grated coconut

Instruction: Toast the following spices except the grated coconut. Put it in a grinder and make a paste out of it by combining the toasted spices with coconut and 2 tbsp. of water. Set it aside.

Rice: You can use Basmati rice for the best possible option for Chicken Pulao. But what I have was just ordinary rice so anyway I soaked it in water for 30 minutes.

Cooking Chicken Pulao:

Step 1: Heat the pan and put oil. Next you need to put jeera seeds, hing, whole garam masala and onions. Put salt in your onions to cook it easily then next is to put turmeric and then ginger-garlic paste.

Step 2: When your onion is done, you can now put the spices paste that you grinded then next is put 2 tbsp. of coriander powder and 5- 6 pcs. curry leaves.

Step 3: Stir the mixture and now put all the marinated chicken and add one cup of water as you cook the chicken for 15 minutes.

Step 4: Once you can see oil on the side of your pan, you can now put the soaked rice on top of your chicken and keep the flame in slow and cook it for 5 minutes. After this you need to add more water to your rice to keep it moist and now you can stir the rice all together with the chicken. Taste it if it needs more salt to taste.

Step 5: Cook your rice for another 20 minutes, but be sure to check your water and rice if it is really cook. I suggest you use a thick bottomed pan or cooker which is also a non-stick pan so the rice won’t stick at the bottom. Also keep in mind to put the flame on a slow so that the rice and chicken will be cook very well. Garnish it with fresh coriander leaves and serve it hot.


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