Saturday, September 29, 2012

Easy-peasy "Chicken Pulao"

I dedicate this easy recipe to those, who are either busy or lazy!!
Being busy or lazy it not a crime!! So there should be recipes to fulfil their temptation!! LOL!! :D
This one-pot-meal recipe doesn't take too much time. So you can save time and energy of making few different dishes to complete your meal. Just this "Pulao" and a salad or raita..more than enough for an excellent dinner/lunch idea.
 Learned this one from "didibhai" (SIL). And really loved it.
Key ingredinent for this "Pulao" is, this small grain flavoured rice (Gobindobhog chaal...Basmati rice can be used also in case Gobindobhog is not available) and "garam mashala". Another speciality is, we use clarified butter/ ghee in the place of oil and also the touch of saffron. The result is the heavenly smell of this simple dish.


  1. Small grain flavoured rice/ Gobindobhog chaal/ Basmati chaal 2 cups (soaked in water for 30 mins)
  2. Skinless chicken pieces with bone/boneless 500 gm (I used boneless pieces)
  3. Cashew nut 1/2 cup
  4. Raisin 1/4 cup
  5. Onion 2 medium thinly sliced
  6. Ginger-garlic-chilli paste 2 table spoon
  7. Unsweetened curd 2 table spoon (whipped)
  8. Whole garam mashala (2 bay leaf, 1 cinnamon stick, 4-5 cardamom pods, 1 star anise)
  9. Chilli powder little bit
  10. Turmeric powder few pinch
  11. Garam mashala powder 1/2 tea spoon
  12. Saffron few strand 
  13. Salt and sugar
  14. Clarified butter / ghee 3-4 table spoon 
How to proceed:
  • Heat ghee in a kadhai. Saute cashew nuts to lightly golden. Keep it aside.

  • Fry onion slices to brown and lightly crisp. Stain and keep separately. 

  • Add whole garam mashalas to remaining ghee. 
  • Add ginger-garlic paste. Cook until raw smell is gone. Add chilli powder, little bit turmeric powder, half of fried onion and chicken pieces. Stir for a minute.Add salt and sugar.
  • Add whipped curd.
  • Cook for 4-5 minutes over medium heat.

  • Add rice and fry for a minute or two. Add boiling hot water (about 3 and 1/2 cup). Add saffron, garam mashala powder and raisins.

  • Cook covered over low heat, until rice is done. Stir occasionally to prevent sticking or burning at  bottom.
  • Add 1 tea spoon ghee, remaining fried onion and cashew nuts before serving.
Serve with salad or "raita".

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