Chicken Pulao

Preparation time : 1 hour

Cooking time         : 45 mins

Serves                      : 3

Ingredients:

• Chicken                        - 500 grams, cleaned and cut into small pieces
• Basmati rice                - 1 cup
• Onion                           - 1 large, sliced thin long
• Tomato                        - 1 large, chopped
• Green chili                  - 2 chopped
• Ginger                         - 1 inch, sliced thin long
• Garlic cloves               - 3 fat ones, sliced thin long
• Coriander powder     - ½ tsp
• Cumin powder           - 1 tsp
• Turmeric powder      - ½ tsp
• Red chilli powder      - 1 tsp(adjust according to your level)
• Green Coriander       -  1/3 cup, chopped
• Oil                                - 2 Tbsp
• Ghee                            - 1 Tbsp
• Salt                               - to taste
• Garam masala           - 1/2 tsp

Temper:

• Bay leaf                       - 2
• Star anise                    - 2
• Cinnamon                   - 1 inch
• Green Cardamom     - 4-5
• Black pepper corns   - 8-10
• Cloves                          - 5-6
• Dried red chilli          - 2-3
• Mace                            - small piece

Method:

1. Marinate the chicken with a pinch of salt, little turmeric powder and one tsp oil. Keep aside for an hour. 

2. Wash the rice till it runs clear of starch. keep aside until a bit dry. Add 1 tsp ghee and a pinch of salt and mix gently so that the rice is nicely coated with ghee.

3. Heat remaining oil and ghee in a thick bottomed pan. Temper with all the items mentioned under Temper.

4. When spices releases aroma add the chopped ginger and garlic and saute for 30 seconds in medium heat.

5. Add chopped onionsj and green chilli and cook until onions turn translucent.

6. Add turmeric powder, chilli powder, coriander powder, cumin powder. Saute for 15-20 seconds.

7. Add the chicken pieces and saute for 5-6 minutes until chicken pieces are cooked and tender.
8. Add chopped tomatoes and green coriander. Cook till tomatoes turn mushy.

9. Add rice and mix well. Saute till rice is nicely coated with masala. It takes around 5-6 minutes of cooking.

10. Add 1.5 cups of water. Add salt and garam masala. Mix well. Cover with a lid and cook on medium low heat until rice is fully cooked and moisture is complete absorbed.

11. Serve hot chicken pulao with vegetable raita and green chutney.