CHICKEN PULAO - FLAVOURFUL CHICKEN PILAF !!!

 

Pilaf -  a dish of persian origin is a one pot meal,where the rice is cooked with vegetables or meat or the combinatin of both along with various other spices,when no idea strikes in deciding the menu a one pot meal comes in very handy and yet very tasty,rich and exquisite.

RECIPE CARD:
Cooking time:30-35mins
Preparation time:15mins
Serves: 5-6 persons

Ingredients:

• Chicken- 1kg(cut in to medium sized pices)
• Raw Rice- 750gms
• Yogurt- 200gms
• Onions- 2 no(thinly sliced)
• Corriander powder/dhanya -2tbsp
• Ginger paste-1tsp
• Garlic paste- 1tsp
• Green chillies-8no (chopped or ground paste)
• Whole garam masala- Cinnamon(Dalchini) stick- 2" inch piece,Green cardamom(Hari elaichi)-5 no,Peppercorns(sabut kali mirch)-5no,Bay leaf(tez patta)-2no,shahjeera(caraway seeds)- 1tsp
• Corriander leaves(kotmir or dhanya)-2tbsp(chopped)
• Mint leaves(pudina)-2tbsp(chopped)
• Salt to taste
• Oil-100gms. 

Cooking method:

• Wash the chicken pieces thoroughly and keep it in a sieve to drain out all the excess water.
• Wash and soak the rice for atleast 30 mins.
• Beat yogurt till smooth.keep aside.
• In a deep vessel heat oil and then add sliced onions,Saute them till golden brown and now add the ginger and garlic paste,saute it for another minute.Add chopped green chillies and whole garam masala,beaten curd,salt along with the chicken pieces,add 1/4th cup water,cover and cook for 10mins.Check in between  to avoid sticking at the bottom.
• Now for every  1 cup of rice add 1 cup of water and let it boil.
• Drain the water from the rice.
• Now add  rice,corriander leaves and mint leaves.Mix thoroughly.Cover and cook on medium flame for 7-8mins or till the water is absorbed by the rice and just little is left.

Note:If the rice is still little raw at this point add 1/2- 1 cup of water.

• And now on a very sim flame let it cook for another 5 mins.Turn it over and cook for another 5 mins.
• Ready to serve.
• Serve hot.