Monday, July 25, 2016

Chicken Pulao Recipe / How to make quick and easy Chicken pulao Recipe

Today I am going to share you a easy and tasty homemade chicken pulao. This mild spicy chicken pulao is cooked in coconut milk will be very tasty.  You can make this chicken pulao in a quick and easy way, even beginners and bachelors can make this dish without any expertise.

By marinating chicken for atleast half an hour to one hour especially in curd, it makes chicken tender and your pulao will be even more tastier. Not only for this recipe, when the chicken is marinated for any recipe the end of the result will be more tasty than expected.

You can make this chicken pulao in a single pot but to make into faster version under 30 minutes here i have cooked this chicken separately in other pan. If you are interested in a single pot chicken pulao, when the onions and other spices are cooked well, add marinated chicken and cook until water oozes out and evaporates, and then add the coconut and tomato mixture. (If you mix both uncooked chicken and tomato mixture, chicken might not cook properly, so better first cook the chicken and then add tomato mixture).

Every home has their own version of making this chicken pulao, here i am sharing you the recipe which i regularly make this at home and enjoy with my family members. :)

Let's start making chicken pulao, by watching the video, following below ingredients list and the procedure.


Author: Nagaharisha
Recipe Type: Main (Lunch / Dinner)
Cuisine: South Indian
Serves or Yields: 3

To Marinate Chicken:
  • Chicken - 500 grams
  • Turmeric powder - 1/4 tsp
  • Ginger & Garlic Paste - 1 tbsp freshly crushed
  • Red chili Powder - 1 tsp or Adjust according to your taste
  • Coriander Powder - 1 tsp or Adjust according to your taste
  • Salt - 3/4 tsp or Adjust according to your taste
  • Garam Masala Powder - 1 tsp or Adjust according to your taste
  • Curd - 1/4 cup 
  • Lemon Juice - 1 1/2 tbsps
Spices and other Ingredients
  • Fennel seeds - 1 tsp
  • Shahi jeera - 1 tsp
  • Cardamom pods - 2
  • Javitri - 1
  • Cloves - 8
  • Anise star - 2
  • Cinnamon stick - 2 Inch size 
  • Bay leaf - 2 medium size 
  • Poppy seeds - 1 tbsp
  • Coconut pieces - ½ cup Fresh
  • Coriander powder - 1 tsp freshly crushed
  • Garam masala powder - 1 tsp
  • Ginger & Garlic Paste - 1 tbsp freshly crushed 
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1 tsp or adjust according to your taste
  • Salt – 2 tsps or adjust according to your taste
  • Onion - 1 large thinly sliced 
  • Green chilies - 5 to 6 slit or adjust according to your taste
  • Few curry leaves
  • Coriander leaves - Fist full finely chopped 
  • Mint leaves - Fist full finely chopped 
  • Tomato - 1 large 
  • Few cashews roasted in ghee or oil
  • Oil – 6 to7 tsps
  • Basmati rice – 2 cups
Procedure to marinate the chicken:
  • Wash the chicken well in water and drain out all the water. Into a wide open mixing bowl, Add the listed ingredients to marinate the chicken and let it rest for 30 minutes to 1 hour. By marinating the chicken for more time, the end of the result will be more tastier. (If you are using tender chicken, doesn't require to marinate for long time you can rest it for 10 mins and can make into chicken pulao).
Procedure to make chicken Pulao:
  • Wash the rice well in water and soak in a cup of water for half an hour. Set aside.
  • Roast poppy seeds until light golden colour in a heavy bottom pan on a medium heat and once this is done transfer to other plate and allow it to cool down completely.
  • Now take the marinated chicken into another heavy bottom pan on medium heat, (here to make into little faster, I am going to cook this chicken separately). Cook this marinated chicken until water oozes out and evaporates, stir inbetween cooking to prevent sticking at the bottom. 
  • Now add some oil or butter of your choice into a heavy bottom pan on medium heat, once the oil is nice and hot, add the dry masala ingredients (fennel seeds, shahi jeera, cloves, cardamom, cinnamon stick, bay leafs, anise star, javitri (mace))and saute it well for few seconds.
  • Now add curry leaves, green chilies, sliced onion and cook these onions until light golden colour by adding a pinch of salt, by adding salt the onions will cook little faster.
  • In the meanwhile, grind roasted poppy seeds into fine powder, in between strap the edges of the mixie jar. Into the grinded poppy seeds mixture add coconut pieces and grind it again into fine paste by adding ½ cup of water. finally add chopped tomato pieces and grind it again into fine paste as shown in the video. (Here we have to grind these three ingredients one after the other, otherwise they will not grind properly and chunks will be remaining).
  • Now by using mesh colander or strainer, extract the pulp and Discard the remaining as shown in the video. you can even use this mixture directly without extracting the pulp, but to get a smooth texture here I have filtered this mixture.
  • As shown in the video, On the other side, the onions are cooked well and even the chicken pieces.
  • Now add ginger & garlic paste, coriander powder, turmeric powder, red chili powder, garam masala powder, salt. Mix it well completely and cook for a minute or until the raw smell goes out from ginger & garlic paste. If you like to cook the chicken in single pot, add at this point and cook until water oozes out and evaporates.
  • Now add filtered coconut mixture. mix it well completely and cook for 2 minutes on a medium flame or until the oil releases from the sides of the pan. Stir inbetween cooking to prevent sticking at the bottom.
  • Add half the quantity of finely chopped mint leaves and coriander leaves, saute it well for few seconds and add ¾ cooked chicken pieces, soaked rice. Mix it well completely and cook for a minute on a medium flame.
  • Add two and half cups of water or enough amount, mix it well. At this point check the salt and chili consistency, if required you can adjust at this point. cover this with an air tight lid and cook until water reduces below rice level on a medium flame or for 5 minutes.
  • Now again gently mix it once completely, cover this with an air tight lid and cook for 10 more minutes on a very low flame. (When you are using pressure cooker, cook for 2 whistles on a medium flame, turn the flame to low and cook for 5 more minutes. After turning of the flame do not open the lid immediately wait until the pressure settles down completely. Here steam cooks the pulao).
  • Now turn off the flame and add remaining coriander leaves, mint leaves, roasted cashews as shown in the video. Cover this with an air tight lid and rest it for 5 more minutes.
  • Here our tasty chicken pulao is ready now. Serve this warm chicken pulao into serving plate along with boiled egg, chicken gravy curry with sliced onions and lemon juice or onion raita of your choice
Note
  • When you add curd and Marinate chicken for atleast 30 mins to one hour, it makes chicken tender.
  • Here instead of coconut, you can even use cashews paste of your choice (i have tried it for several times and turned out good), but traditionally we use coconut milk.
Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)

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