The Pilaf or The Pulao has a Middle Eastern Origin. This is another great one pot meal. The pulao is the milder version of the biryani. If you already have a curry in hand but you dont want anything heavy and spicier then this is what you want. The pulao is usually prepared with the Stock and then flavoured with caramelised onions, spices. This is a quick recipe and can be served with Papad/Potato Chips and raita as a complete meal. The lighting is not as great as I would have liked it to be. You may see variations in colour as the recipe progresses.
Measuring Cup Used : 160 ml
Serves : 4
Ghee : 1 tsp
Oil : 1 Tbsp
Chicken : 250gm (Boneless) diced to 1 inch pieces, I used thigh meat. You could use breast or with bones
Rice : 375 Gms , Basmati ( I used Jeeraga Samba) , about 2.5 cups
Onion : 1 sliced thinly
Tomato : 1 small sliced
Ginger Garlic paste : 1 tsp
Lemon juice : 1 tsp
Turmeric : 1/2 tsp
Green Chillies : 2whole
Red Chilli powder : 1/2 tsp
Coriander powder : 1/4 tsp
Coconut milk : 1 Cup (3/4 cup thick + 1/4 cup water)
Water : 3.5 cups
Spices : 2 x 1 inch sticks cinnamon, 1/2 black cardamom, cloves (3) Cardamom (2) – Lightly crushed
Fennel seeds/sombu : 1/2 tsp
Coriander : a handful, finely chopped
Mint : few leaves (optional), I didnt use
Soak the rice for about 30 mins. Drain and keep aside
In a pressure pan, (I used an open pot) add the oil, clarified butter(ghee) and the spices. Saute for about 45 secs
Now add the Onions and ginger garlic paste and green chillies. Saute well till the onions turn soft. Add 1/4 tsp salt to quicken the process
Now add the tomatoes, powders and the Chicken. Add the coriander leaves. Let the Chicken cook in its own juices for 2 minutes Saute well for about 3-4 minutes.
Add about 3.5 cups (560 ml) of Hot water. Add 1 cup of coconut milk.
Now add the rice . Cover and cook for about 15- 20 minutes on low heat.
Remove off heat once water is absorbed and cover and leave it undisturbed for 10 more minutes
Serve hot with Raita and papad