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Simple Chicken Rice (Pulao)
An easy and quick way to enjoy the aromatic oriental taste!
Ingredients
| 1/2 kg | basmati rice |
| 1 kg | chicken, cut into small pieces |
| 2 piece(s) | large onions, finely chopped |
| 2 tbsp | ginger/garlic paste |
| 4 piece(s) | cloves |
| 1 inch(es) | cinnamon stick |
| 2 piece(s) | black cardomoms |
| 4 piece(s) | bay leaves |
| 2 tsp | cumin seeds |
| 5 piece(s) | black pepper |
| 1 piece(s) | green chilli |
| 1 tbsp | coriander seeds |
| pinch(es) | red chilli powder |
| 1/2 tsp | turmeric powder |
| 700 ml | water |
| salt, to taste | |
| coriander leaves, for garnishing | |
| 4 tbsp | oil |
Method
Preparation time: ca. 15 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: easy / Calories per portion: n/a
Soak the rice for 30 minutes in water.
Take a deep pan or wok and oil. Heat the oil and the onions. Fry the onions till the colour turns golden brown. Now add all the spices and green chilli and cook for 30 seconds.
Add the chicken pieces and ginger/garlic paste. Stir the chicken well in the masala till the chicken changes into whitish colour. Now add 200 ml water to the chicken and let it cook for 5 to 10 minutes. When the liquid appears to become a thick gravy, add the drained rice and mix it well.
Add 500 ml water and let it come to a boil. When the water starts boiling, reduce the heat to low and cover. Cook until the liquid has evaporated (at least 15 to 20 minutes).
Garnish with coriander leaves and serve with raita (yoghurt chutney).
Take a deep pan or wok and oil. Heat the oil and the onions. Fry the onions till the colour turns golden brown. Now add all the spices and green chilli and cook for 30 seconds.
Add the chicken pieces and ginger/garlic paste. Stir the chicken well in the masala till the chicken changes into whitish colour. Now add 200 ml water to the chicken and let it cook for 5 to 10 minutes. When the liquid appears to become a thick gravy, add the drained rice and mix it well.
Add 500 ml water and let it come to a boil. When the water starts boiling, reduce the heat to low and cover. Cook until the liquid has evaporated (at least 15 to 20 minutes).
Garnish with coriander leaves and serve with raita (yoghurt chutney).
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meisoon
11/01/2013 06:21 o'clock