Saturday, November 24, 2012

Aromatic Chicken Pulav using Rice Cooker

This is an easy pulav recipe. Best when you have unexpected guests or on a cooking-lazy day. My daughter P loves it with plain curd. I alway cook this with a rice cooker to get the perfect consistency, somehow I dont get it right when I use the cooking pot.




Ingredients


1. Rice - 3 cups (I use Jeerakashala Rice, its very aromatic)
2. Whole Spices
  • Cardamon - 4
  • Cloves - 4
  • Bay Leaves - 3
  • Mace - a little
  • Star Anise - 1
  • Cinnamon - 1 inch piece
3. Onions - 2 medium , thinly sliced
4. Green chillies - 4, chopped
5. Ginger - 1 inch piece, chopped
6. Garlic - 6 pods, chopped
7. Green Peas - a handful.
8. Carrot - 1, chopped.
9. Corn - a handful.
10. Raisins - 10
11. Coriander Leaves - a handful, chopped
12. Mint Leaves - 6 leaves
13. Chicken Fries - 10 pieces, chopped into cubes.
14. Water - 4 cups
15. Coconut Oil - 3 tbsp
16. Saffron - 1 pinch


Method of Preparation



  • Wash the rice and soak in water and set aside until required.
  • Heat oil in a non-stick kadai and add all the whole spices.
  • When the spices starts sputtering and an aroma is emitted, add the thinly sliced onions.
  • Saute till the onions are transparent and then add the chopped green chillies, ginger and garlic. Saute until the raw smell is gone.
  • Throw in the raisins, chopped carrots, corn and green peas and keep sauteing for another 2 minutes.
  • Add the rice along with the chopped coriander leaves and mint leaves, saute for 5 minutes. 
  • Take 4 cups of water in the rice cooker's bowl, add the contents of the  kadai into the bowl.
  • Sprinkle a pinch of saffron on top and add salt.
  • Close lid and start cooking.
  • When the rice is done , mix in the cubed chicken fries.


  • Serve hot with curd or salad.
  • Note : You can use any garnish you prefer - cashews, fried onions and the like.

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