Follow me here

Friday, February 26, 2016

Chicken Pulao | Chicken Rice | Step by step method of preparing Chicken Rice


Chicken Pulao is a simple one pot dish, a quick fix meal for a lunch or dinner. All you need with this is a simple Cucumber & Yogurt Raita. Tip for this recipe: whenever I sort out the chicken pieces to be freezed, I pull out 3 to 4 bone or neck pieces and even sometimes a piece of chicken wing and freeze in a separate pack. I use this pack for a quick rice dish. To speed up the process, while the chicken is kept to thaw, wash the rice and soak it. And immediately start preparing the masala. By the time your masala is ready, the chicken and rice is also ready to be cooked.






It is an ideal recipe for packing a lunch box. The previous night prepare till step 4 (till adding water). Next day morning just heat up the water and add in the soaked rice. 

Serves: 4
Preparation Time: 15 to 20 minutes
Cooking Time: 30 minutes (approx)
Total: Around 45 minutes to 1 hour.


Ingredients:

  • 3 to 4 pieces of chicken with bones.
  • 2 cups of basmati rice
  • 1 large onion
  • 1 large ripe tomato ( or 2 medium)
  • 1 tbsp yogurt
  • 2 inch piece of ginger
  • 4 cloves of garlic
  • 3 mild green chilies ( 1 if it is too hot) 
  • Whole spices: 1 inch of cinnamon stick, 3 cloves, 2 cardamom.
  • 1 tbsp red chili power ( or according to your preference)
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 1 tbsp lemon juice
  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped coriander leaves
  • 4 cups of water
  • 1 tbsp vinegar
  • 5 tbsp of cooking oil

Preparation:

  • Remove chicken from freezer and defrost it in the microwave on lowest for 5 minutes. Or just place it in a bowl of water.
  • Wash 2 cups rice and soak for 20 minutes.
  • Keep whole spices ready: 1 stick of cinnamon, 3 cloves 2 cardamom.
  • Peel ginger, 4 cloves of garlic and make a fine paste along with 3 small green chilies.
  • Finely slice 1 large onion and 1 large tomato.
  • Finely chop coriander and mint leaves.

Method:

1) Heat 5 tbsp of cooking oil in a large thick bottom sauce pan and add all the whole spices. After few seconds add sliced onion and fry till soft and pink ( no need to brown it). Then add ginger garlic and green chili paste and fry for half minute.



2) Now add chopped tomato (1), 1 tbsp red chili power, 1 tbsp coriander powder, 1 tsp cumin powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala powder and 1 tbsp yogurt. Fry the masala well on low flame till oil separates ( for 5 to 7 minutes). Add little water in case if it sticks to the pan. 






3) Now add chicken pieces along with salt and 1 tbsp lemon juice. Cook till chicken is half done.


4) Add 4 cups of water and bring to a boil and continue till chicken pieces are fully cooked. Remove the chicken pieces. Separate the meat from the bone (discard the bones) shred the chicken and put it back to the water. Add salt and 1 tbsp of vinegar. And slowly add the soaked and drained rice. When it starts to boil, place the lid and cook on medium heat.


5) After 5 minutes add 1/2 cup chopped coriander leaves and reduce the heat to the lowest. Place the lid and cook till rice is done and all the water has dried up.


6) After the rice is cooked, switch off the gas and slightly stir to loosen up the rice.(bring the bottom rice on top with help of a ladle). Close the lid and let the rice sit for another 15 to 20 minutes before serving.

7) Serve hot with Raita or any dry chicken. Or may be just like that.





Are you looking at the Chicken Tikka piece in that plate. For recipe, click here: Chicken Tikka , Raita(yogurt dip)


Recipe Summary

Ingredients:

  • 3 to 4 pieces of chicken with bones.
  • 2 cups of basmati rice
  • 1 large onion
  • 1 large ripe tomato ( or 2 medium)
  • 1 tbsp yogurt
  • 2 inch piece of ginger
  • 4 cloves of garlic
  • 3 mild green chilies ( 1 if it is too hot) 
  • Whole spices: 1 inch of cinnamon stick, 3 cloves, 2 cardamom.
  • 1 tbsp red chili power ( or according to your preference)
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 1 tbsp lemon juice
  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped coriander leaves
  • 4 cups of water
  • 1 tbsp vinegar
  • 5 tbsp of cooking oil


Preparation:

  • Remove chicken from freezer and defrost it in the microwave on lowest for 5 minutes. Or just place it in a bowl of water.
  • Wash 2 cups rice and soak for 20 minutes.
  • Keep whole spices ready: 1 stick of cinnamon, 3 cloves 2 cardamom.
  • Peel ginger, 4 cloves of garlic and make a fine paste along with 3 small green chilies.
  • Finely slice 1 large onion and 1 large tomato.
  • Finely chop coriander and mint leaves.

Method:

1) Heat 5 tbsp of cooking oil in a large thick bottom sauce pan and add all the whole spices. After few seconds add sliced onion and fry till soft and pink (no need to brown it). Then add ginger garlic and green chili paste and fry for half minute.

2) Now add chopped tomato (1), 1 tbsp red chili power, 1 tbsp coriander powder, 1 tsp cumin powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala powder and 1 tbsp yogurt. Fry the masala well on low flame till oil separates ( for 5 to 7 minutes). Add little water in case if it sticks to the pan. To this add chopped mint leaves.

3) Now add chicken pieces and cook for 5 minutes along with salt and 1 tbsp lemon juice. Cook till chicken is half done.

4) Add 4 cups of water and bring to a boil and continue till chicken pieces are fully cooked. Remove the chicken pieces. Separate the meat from the bone (discard the bones) shred the chicken and put it back to the water. Add salt and 1 tbsp of vinegar. And slowly add the soaked and drained rice. When it starts to boil, place the lid and cook on medium heat.

5) After 5 minutes add 1/2 cup chopped coriander leaves and reduce the heat to the lowest. Place the lid and cook till rice is done and all the water has dried up.

6) After the rice is cooked, switch off the gas and slightly stir to loosen up the rice.(bring the bottom rice on top with help of a ladle). Close the lid and let the rice sit for another 15 to 20 minutes before serving.

7) Serve hot with Raita or any dry chicken. 





Easy Chicken Tikka Recipe



For Chicken Tikka

  • 1 kg chicken cut into small pieces
  • 2 tbsp yogurt
  • 1 tsp each ginger & garlic paste
  • 1 tbsp red chili powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala powder(all spice)
  • 1/4 tsp turmeric powder
  • 1 tsp chicken tikka masala powder
  • 1 tsp black pepper powder
  • 1 tsp lemon juice
  • Salt to taste
Method:
  1. In a large bowl combine all the above ingredients, mix well and marinate the chicken pieces for about 1 hour or 30 minutes.
  2. Preheat oven at 250 deg C. And grill the chicken for 25 minutes or until done. 

No comments:

Post a Comment