May 6, 2015

Quick and easy Chicken Pulao With Step by Step Pictures | Simple Indian Chicken Pulav with Mixed Vegetables | South indian Spicy Chicken Pilaf Recipe | How to make best Chicken Pulao


No more words about non vegetarian and one pot meals recipes of my blog.Already people understood I share rice recipes often which are easy to cook and of course healthy too..Now Iam trying to pick up the new words to write a brief information for rice recipes of my blog..See these pictures..Is n`t it looks yummy and delicious..yup..Iam again feeling tempting my own recipe..Hehehehe.


Generally sunday means non vegetarian.Most of the time chicken takes place and of course 90% I prefer to cook gravies using pressure cooker where we don`t need much time to wait..For a change last few sundays back I cooked this simple pulao,but for a variation added some vegetables along with drum sticks and came out very well..this kind of healthy meals are very satisfying in the lunch and can serve easily with a simple raita aside..I served this with salted curd and cucumber slices.Adding vegetables is your choice and can add more if you are cooking for more than 2 persons.The chicken drumsticks which I used here are small in size so,it took less time to cook completely,but,if you are using big size drum sticks (like which we use for tandoori or biryani ) need to cook for longer time and then only add rice..So,make about the size of chicken.Or you can use boned chopped chicken too.





CATEGORY-RICE/INDIAN CHICKEN PULAO/LUNCH/SUNDAY SPECIAL
PREPARATION TIME- 30 MINUTES (WITHOUT MARINATION TIME)
COOKING TIME- 30 MINUTES


WHAT YOU NEED

Chicken drum stick pieces (small size)-10-12 or chopped boned chicken-1/2 kg
basmati rice-2 cups
frozen green peas-1/2 cup
carrot-1 large
potatoes-2 small
green bell pepper/capsicum-1
onion-1 big
tomato-1 big
red chilli powder-2 tsp (as per your taste)
salt- as per your taste
coriander powder- 1/2 tsp
cumin powder-1/2 tsp
turmeric powder-1/2 tsp
lemon juice-1/2 wedge
yogurt/curd-1/4 cup
cilantro leaves/kottimeera-1 cup chopped
mint leaves/pudina-1 cup chopped

oil-2 tbsps (table spoons)
cloves-3-4
green cardamoms pods -3-4
cinnamon stick-1" inch
bay leaf-2 small
black cumin/shahejeera -1 tsp
staranise-small


HOW TO COOK 

Wash twice and soak basmati rice in water for 30 minutes...Wash chicken and put some slits using sharp knife n  keep aside..(its optional)  Wash and chop all vegetables in same size.

marinate chicken in a bowl with salt,red chilli powder,turmeric,GGP,yogurt,lemon juice and mix well.Keep this aside for 1-2 hours or over night.

 Now turn on  a heavy bottomed pan/vessel/woke with oil and fry whole garam masala spices which given under OIL. 

Saute well and add chopped onion and cook for 1-2 minutes in med flame til turns in light brown colour. Add in all chopped veggies now and stir well..Cook for 5 minutes in low flame... 

Now add marinated chicken and combine well.After 5 minutes add little amount of salt,red chilli powder,turmeric,GGP,yogurt and mix well (if you like)... 

Cook for 15  minutes in high flame then throw in chopped mint-cilantro leaves. Mix very carefully and continue with mint n cilantro leaves.. Combine once again every thing well.Then add rice and enough water and cook til done..Check the water quantity well.. 

Once cooked well,serve hot with yogurt/Raita along with lemon wedge n onion slices.... 

Cook veggies and add in chicken mint+chicken leaves.Then add in soaked rice and cook til rice done

MAHAS NOTES

 I shifted every thing into rice cooker and it`s done automatically...;-) 

Marinating is Important and use spices in less quantities if you want.. 

Always use cilantro+mint leaves for these kind of Non-vegetarian/rice recipes. 

We are using lots INGS here,So,It`s better to use big,wide pan.. When you use whole garam masalas in the oil, then it`s better to use less garam masala powder.. 

Use always fresh/home made garam masala and GGP.. 


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