I tried this pulao after watching it on Food Food, it was presented by Master Chef Sanjeev Kapoor. I don't think it needs any further prodding. The pulao looks appetizingly red and tastes YUM! I made some minor changes to suit my palatte. It's one of the best pulao's I've tried.
Ingredients:
Chicken - 1.2 kg
Basmati rice - 3 glasses ( 3/4 kg) [Wash and soak the rice prior to cooking the dish.]
2 cups coconut milk
3 chicken maggie cubes or 4 cups chicken stock
Tomatoes - 4 nos chopped
Make a paste of the below ingredients:
Kashmiri red chillies - 8 nos
Garlic cloves - 30 nos
Ginger - 2 inch piece
Turmeric - 1/2 tsp
Heat a pan, add 4 tbsp of oil and fry the below ingredients :
Cinnamon - 4 inch stick
Cloves - 8 nos
Cardamom - 6 nos
Star anise - 2 nos
Curry leaves - a few
Onions - 6 medium (sliced)
Green chillies - 5-6 long ones(chopped)
Method:
1) Fry the onions well, let them brown, add the chicken and salt. Mix well and let it fry for two mins.
2) Then add the ground paste, and mix well and saute for two more mins.Now add the tomatoes
3) Add the rice, chicken stock or cubes, and coconut milk. If your using cubes use 4 glasses of water.
4) You can use the juice of one lemon, so that the rice grains remain separate and long.
5) Check for seasoning and when the rice is almost cooked, turn off the gas and keep the lid on for atleast 20 mins for it to cook on its steam.
Pulao's ready for lunch. You could serve this with raita and or green salad. The pulao turns out wettish and hence can be eaten on its own without any curry or sauce.
Ingredients:
Chicken - 1.2 kg
Basmati rice - 3 glasses ( 3/4 kg) [Wash and soak the rice prior to cooking the dish.]
2 cups coconut milk
3 chicken maggie cubes or 4 cups chicken stock
Tomatoes - 4 nos chopped
Make a paste of the below ingredients:
Kashmiri red chillies - 8 nos
Garlic cloves - 30 nos
Ginger - 2 inch piece
Turmeric - 1/2 tsp
Heat a pan, add 4 tbsp of oil and fry the below ingredients :
Cinnamon - 4 inch stick
Cloves - 8 nos
Cardamom - 6 nos
Star anise - 2 nos
Curry leaves - a few
Onions - 6 medium (sliced)
Green chillies - 5-6 long ones(chopped)
Method:
1) Fry the onions well, let them brown, add the chicken and salt. Mix well and let it fry for two mins.
2) Then add the ground paste, and mix well and saute for two more mins.Now add the tomatoes
3) Add the rice, chicken stock or cubes, and coconut milk. If your using cubes use 4 glasses of water.
4) You can use the juice of one lemon, so that the rice grains remain separate and long.
5) Check for seasoning and when the rice is almost cooked, turn off the gas and keep the lid on for atleast 20 mins for it to cook on its steam.
Pulao's ready for lunch. You could serve this with raita and or green salad. The pulao turns out wettish and hence can be eaten on its own without any curry or sauce.
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