Chicken Pulao (Quick & Easy Version)

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Chicken pulao is a very inviting and satisfying quick meal esp in winters,when our body needs fat to overcome the chill.But not only winters,this is a quick delicious recipe which can be served for lunch box,weekend specials or whenever you are short of time.The rice tastes exotic when served with a simple raitha.Though I have used ghee in this recipe but you can always replace it with oil,however ghee brings out the actual flavors.This recipe uses ground coconut paste which agains adds to the taste.Do try this weekend and your family gonna demand more :)


Ingredients
chicken 1lb(refer notes)
basmati rice 2 cups
onion 1 large sliced thin
ginger shredded 1tsp
garlic chopped fine 1tsp
turmeric powder 1/2 tsp
chilly powder 1 1/2 tsp
green chillies vertical slit 3-4
cilantro 4-5 sprigs
mint leaves 4-5
salt to taste
ghee 2 tbsp
oil 1tbsp
water 4 cups

to grind
coconut grated 3/4-1 cup
cumin powder 1/2 tsp
cinnamon  1" pieces 2 strands
cloves 4-6
pepper corns 10-15
lemon juice half (2 tbsp)


Method

• Wash and chop the chicken in bite size pieces.Drain water & keep aside.
• Chop all the veggies,keep aside.Wash and soak the rice for 15-20 minutes.
• Heat oil and ghee in a cooker.Saute the chopped garlic and shredded ginger until raw smell disappears.
• Add in the sliced onions.Saute until lightly translucent.Add the green chillies and saute.Add in the turmeric and chilly powder.Saute till the spices are warm.
• In the meantime,warm up the whole spices(cinnamon,cloves,peppercorns) in a pan.Then,grind the listed ingredients,warmed spices along with coconut, cumin powder & lemon juice to a smooth paste with very little water.
• Add this ground paste in the sauteed onions and keep stirring until the raw smell of the ground mixture disappears,water is absorbed and it forms a ball like masala.
• Add the chicken pieces,coat the masala and cover,let it cook till half done.Add in 1/4 cup water and salt.(takes about 10 minutes covered on medium flame)
• By this time.boil 4 cups water in another pan/kettle.
• Add the soaked rice in the half done chicken.Toss rice with the chicken masala for half a minute.
• Add the boiled water,adjust salt.Mix well.
• Cover the lid of the cooker and keep on medium high flame.Cook till 1 whistle ,put off flame and remove from heat.
• Wait till the pressure is released ,add chopped cilantro and mint leaves.
• Mix it gently with a fork and serve with raitha !!

Servings ~ 3 -4 adults
NOTES
* I have used boneless chicken breasts in this recipe.But you may use boneless chicken thighs too.
* Mint leaves is optional,but we love the flavors so have added it.
* You can always increase spices as per your tolerance.And coconut paste reduces the spice slightly so add the spices accordingly.
* You can always double the ingredients and make a larger batch too.
* You can even add fried cashews & raisins too add more flavors but i have kept it simple.