Chicken is popular, versatile and economical with various health benefits. This classic pulao is a one pot dish that is convenient for a busy weeknight or perfect for a special occasion to wow your family and friends. Simple, easy to make, aromatic and tasty. Enhanced with spices, a flavourful stock and bouillon cubes. The chicken pieces are partially cooked before incorporating the soaked aged basmati rice. Once the pulao is done, it can be served with raita or salad, papad and pickle. The fragrant rice along with the succulent chicken is delightful, hearty and satisfying.
Highly nutritious, chicken has amazing health benefits. Rich source of protein, minerals like phosphorus and calcium that helps keep bones healthy. Presence of selenium prevents risk of arthritis and fights cancer. Promotes heart health, helps build muscle and relieves stress. Beneficial in managing and reducing weight. Also, preventing cataract and skin disorders. Try to eat chicken without the skin as it is relatively low in fat.
Highly nutritious, chicken has amazing health benefits. Rich source of protein, minerals like phosphorus and calcium that helps keep bones healthy. Presence of selenium prevents risk of arthritis and fights cancer. Promotes heart health, helps build muscle and relieves stress. Beneficial in managing and reducing weight. Also, preventing cataract and skin disorders. Try to eat chicken without the skin as it is relatively low in fat.
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Goan Chicken Pulao
(Serves 6 or 8)
Ingredients:
650 grams bone-in pieces of chicken
2 cups basmati rice
1 large onion (sliced)
1 large tomato (chopped)
4 green chillies (chopped)
6 large cloves of garlic (chopped)
1-inch ginger (grated)
2 bay leaves
2 cinnamon sticks (1.5-inches each)
8 cloves
4 green cardamoms
10 whole black peppercorns
1 black cardamom
1 star anise
1 teaspoon cumin seeds
1 teaspoon Club House ground allspice powder
1/4 teaspoon turmeric powder
3 and 1/2 cups chicken stock
2 maggi chicken cubes (10 grams each)
1 tablespoon lime juice
few coriander leaves (chopped)
1/2 cup oil
1 tablespoon ghee
salt
Method:
Wash chicken pieces, drain well and season with turmeric powder, garlic, ginger and salt for a couple of hours or more. Refrigerate while marinating.
When ready to make the pulao, wash and soak the rice in water for 30 minutes.
Heat 3 and 1/2 cups chicken stock, mix in the bouillon cubes and set aside.
In a large wide bottomed pan, heat the oil with ghee and sprinkle cumin seeds. When the seeds start to splutter, incorporate the bay leaves, star anise, black cardamom, peppercorns, cloves, cardamoms and cinnamon sticks. Stir in the onion slices and sauté until slightly golden. Mix in the green chillies, tomato and cook until the latter is pulpy. Add the marinated chicken and combine well for a couple of minutes. Lower the flame, cover pan and cook the chicken without any liquid for 5 to 8 minutes until partially done.
In the meantime, drain rice and keep it ready.
Pour the prepared chicken stock into the pan and let it come to a roaring boil. Gently mix in the rice, lime juice and allspice powder. Close the pan with the lid and cook on medium heat until half the liquid is absorbed. Stir rice gently, cover with the lid and continue cooking. After a few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Shut off the flame leaving the pan covered. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Serve pulao hot garnished with fresh chopped coriander leaves.
Note:
To read click here: Copyright & Privacy Policy
Goan Chicken Pulao
(Serves 6 or 8)
Ingredients:
650 grams bone-in pieces of chicken
2 cups basmati rice
1 large onion (sliced)
1 large tomato (chopped)
4 green chillies (chopped)
6 large cloves of garlic (chopped)
1-inch ginger (grated)
2 bay leaves
2 cinnamon sticks (1.5-inches each)
8 cloves
4 green cardamoms
10 whole black peppercorns
1 black cardamom
1 star anise
1 teaspoon cumin seeds
1 teaspoon Club House ground allspice powder
1/4 teaspoon turmeric powder
3 and 1/2 cups chicken stock
2 maggi chicken cubes (10 grams each)
1 tablespoon lime juice
few coriander leaves (chopped)
1/2 cup oil
1 tablespoon ghee
salt
Method:
Wash chicken pieces, drain well and season with turmeric powder, garlic, ginger and salt for a couple of hours or more. Refrigerate while marinating.
When ready to make the pulao, wash and soak the rice in water for 30 minutes.
Heat 3 and 1/2 cups chicken stock, mix in the bouillon cubes and set aside.
In a large wide bottomed pan, heat the oil with ghee and sprinkle cumin seeds. When the seeds start to splutter, incorporate the bay leaves, star anise, black cardamom, peppercorns, cloves, cardamoms and cinnamon sticks. Stir in the onion slices and sauté until slightly golden. Mix in the green chillies, tomato and cook until the latter is pulpy. Add the marinated chicken and combine well for a couple of minutes. Lower the flame, cover pan and cook the chicken without any liquid for 5 to 8 minutes until partially done.
In the meantime, drain rice and keep it ready.
Pour the prepared chicken stock into the pan and let it come to a roaring boil. Gently mix in the rice, lime juice and allspice powder. Close the pan with the lid and cook on medium heat until half the liquid is absorbed. Stir rice gently, cover with the lid and continue cooking. After a few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Shut off the flame leaving the pan covered. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Serve pulao hot garnished with fresh chopped coriander leaves.
Note:
- Always use a wide bottomed pan to cook pulao. This gives the rice grains enough room to spread and bloom.
- The rice to water ratio for every 1 cup of rice is 2 cups of water. I always add 1/2 cup less water or stock. The reason being that the rice is soaked for 30 minutes so it does not require the extra 1/2 cup. Moreover, the chicken will release some moisture too.
- One cup measure used is 250 ml.
- Salt was used only to season the chicken. The rice was perfectly flavoured with the two bouillon cubes and chicken. No additional salt was used.
- Chicken stock recipe, click here.
