This is an easy recipe and I make it quite often and it is a family favorite. This recipe is very useful when you need a interesting option but have very little time. I serve this Pulao with a simple mixed salad and yogurt Raita.
Basically I make the chicken curry with a little extra masalas and then cook the rice with the gravy. The rice absorbs the flavors of the gravy and the and tastes really amazing.
Ingredients for the Chicken curry.
Chicken cut into medium pieces 1kg
Onion grated or ground 1cup
Fresh tomatoes grated or mashed 1cup (or 2 tablespoons of tomato puree)
oil 5 Tablespoons
salt 1&1/2 teaspoons
chili powder 1/2 teaspoon
Turmeric powder ot Haldi 1/2 tsp.
Coriander orDhania powder 1 tsp.
Cumin or Jeera powder 1/2 tsp.
garam masala powder 1 tsp.
For tempering the oil or Tarka:
whole black cardamom 1
small cardamom 2
few pieces of cinnamon
cloves 4
Bay leaf or tej patta 1
Ingredients for the Rice
Basmati Rice Sela* (parboiled) or normal 1&1/2 cup
For Tempering or Tarka: Bay leaf 1, and 2 inch piece of cinnamon broken
Ghee or oil 2 tablespoons
Water 2 &1/2 cups.
Ingredients
*Basmati Rice is available in Sela (Parboiled) or regular kind. I prefer to use the sela variety for this pulao because the grains are sturdy and do not break easily. The regular one is delicate and if it is slightly overcooked the grains break up and become mushy. But I generally use what I have at home. if you use Sela basamati then soak the rice for at least half an hour, then drain out the water and keep aside. With the regular basmati you just rinse it a couple of times and drain out the water completely and keep aside.
Heat a Pan or kadai add the oil and when the oil is really hot, add the ingredients for the Tarka: the cardamoms, bay leaf ,cloves, and cinnamon.
Stir a little then add the grated onion, stir fry on medium heat till onions are brownish.
Add the garlic and ginger paste, and fry till the raw smell of garlic is gone.
Add tomatoes, salt, chili , turmeric, cumin, coriander powders and keep stir frying till the oil can be seen around the masala.
Now add the chicken and keep stirring and frying for at least 10 minutes on medium heat,or till there is nice fried aroma and the chicken pieces are brown and well coated with the masala. Add the garam masala powder and stir the curry well .Switch off the heat and keep the chicken curry aside.
Chicken coated with all the masala and fried. Chicken curry.
You need a big pan or wok with a cover to make the pulao.
The rice which was soaked and rinsed, and the ingredients for tempering the oil/ghee before adding the rice.
Heat the Ghee or oil in a big pan or wok, add the bay leaf, cloves and cinnamon and cardamom. Stir a few minutes.
Add the rice and stir well till the grains are a bit opaque.
Add the chicken curry and stir to mix it well with the rice.
Add the water cover and bring it to a boil on high heat.
Now reduce the heat to medium low and let it simmer till all the water is absorbed by the rice and the rice is soft. With sela basmati it will be a little longer than normal basmati. Do not stir much or the rice grains will break. Switch off the heat and leave the pulao in the wok /pan with the cover on for 10 more minutes before transferring it to a serving dish.
Garnish with chopped coriander leaves/ dhania patta if you want before serving.