Chicken pulao

 Pulao is an Indian dish,which is very easy to prepare.It is a rice-based dish which often also includes ingredients like vegetables or meat.

This is a delicious aromatic chicken pulao bursting with rich flavours of whole spices and chicken.This can be served  as the best main course dish.And it is very easy to cook than a biriyani.Biriyani takes lot of time to prepare.Both tastes great.But pulao will be ready within 15-20 mins.Please do try this delicious recipe and let me know the result.

Ingredients

For marination

Chicken – ½ kg (cut into bite pieces)

Chilli powder –  1tbs

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Ginger garlic paste –  1 tbs

Salt to taste

Other ingredients

Rice – 1 ½ cup

Boiled Water – 3cups

Oil – 3 tbs

Cardamoms – 3

Cloves – 3

Cinnamon stick – 1 medium size

Fennel seeds  – 1/2 tsp

Bay leaf – 1

Sliced onion – 2 medium

Ginger garlic paste – 1 tbs

Coriander leaves – 3tbs

Mint leaves – 3 tbs

Lemon juice – 1 tbs

Salt to taste

Method

1.Soak the rice for 15 mins and wash it thoroughly and drain it.

2. Marinate the chicken pieces with chilli powder,pepper powder,turmeric powder,ginger & garlic paste and salt.Keep it aside for 30mins

3. Heat oil in a vessel,and add cardamoms, cloves ,cinnamon ,fennel seeds and bay leaf and saute it for a minute.Then add the sliced onion and saute it till brown color.

4. Add the marinated chicken pieces to it and cook for 8- 10 mins by stirring.Then add the rice and fold in the rice carefully without breaking the rice.

5.Add coriander leaves and mint leaves to it.Mix all the ingredients well.

5.Now add the boiled water and lemon juice and check the salt,if needed add salt according to your taste.

6.Bring it to boil on high flame, cover the vessel tighly and cook it  for 15-20 minutes with low flame until the rice and chicken is fully cooked and all water has been absorbed.

7.Open the lid and keep it open for 5-10 mins so that steam goes out.

Aromatic flavorful chicken pulao is ready to serve.Garnish with chopped coriander leaves and mint leaves.

 Serve with pickles and raita...

Prawns Dry Masala

This is our family favourite dish..and the recipe credits goes to my mother-in-law.And all of them love to have this with appam....really a very very tasty dish.




Ingredients

     1.      Prawns -350g

     2.      Turmeric powder – ½ tsp

     3.      Chilli powder – 1 tbs

     4.      Coriander powder – 1 ½ tbs

     5.      Pepper powder – 1 tsp

     6.      Sliced onion – 2 medium

     7.      Chopped ginger – 1tbs

     8.      Chopped garlic – 1 tbs

     9.      Green chilli – 1

    10.     Sliced tomato – 1 small

    11.     Oil – 6tbs(I used sunflower oil,you can also use coconut oil or vegetable oil)

    12.     Mustard seeds – ½ tsp

    13.     Curry leaves – 3 sprig

    14.     Salt as required

Method

1.Clean and wash prawns thoroughly.Don’t forget to de-vein prawns.

2.Marinate the prawns with the above ingredients from 2-5&14 and keep it aside for 30mins.

3. Heat oil in a kadai , splutter mustard seeds then add bunch of curryleaves in it.

4.Add the sliced onion and green chilli saute it till the onion gets brown color.Then add the chopped ginger and garlic saute it for 2 minutes then add the sliced tomato and again saute it for few minutes.

5.Now add the marinated prawns and mix altogether(no need to add water).Then close the pan and cook the prawns with medium heat until done.It takes about 10-15mins.

6.Stir in between every 5mins.When it is done,you can see the prawns are nicely covered with the masalas and also you can feel nice aroma of prawns.

 

Serve this tasty prawns dry masala with appam,rice or chappathi..
Linking to :Cook Like a Celebrity Chef event by Food Corner  

MUMMY KA MAGIC

Ghee Rice (Ney choru)

Ghee rice is one of the most simplest and easiest recipe and it can be prepared very quickly.It is having a nice fragrance....i love it.Ghee rice is one of the most popular dish all over India. It is a famed delicacy of south India especially a speciality dish from the Malabar coastal region in Kerala.This rice goes very well with non veg and veg curries.Mostly i prefer chicken curry and mutton curry...

There is another story behind this ghee rice,when i was working,my friend(she is from kozhikode)used to bring neychoru and chicken curry,really very very tasty...that day onwards,ghee rice became my favourite..
Here is the recipe for ghee rice.

Ingredients 

Basmathi rice/ Jeerakasala rice – 3 cups

Boiled water – 6 cups(Boil water with required salt)

(Water depends on the rice)

Ghee – 4 tbs

Cardamoms – 4

Cloves – 4

Cinnamon stick – 3 medium size

Fennel seeds  –1/2tbs

Bay leaf – 1

Thinly sliced onion – 2 medium size

Salt as required

For Garnishing

Ghee – 3tbs

Thinly sliced onion – 1

Cashew nuts – ¼ cup(optional)

Raisins – ¼ cup(optional)

Method

1.Soak the rice for 15 mins and wash it thoroughly and drain it.

2. Heat ghee in a vessel,and add all the spices given above and saute it for a minute.Then add the sliced onion and saute it till brown color.

3.Add the rice and fry it for 4-5 minutes ,then add the boiled water.Now cover the vessel tighly and cook it  for 10 minutes with low flame until the rice is fully cooked and all water has been absorbed.

4. Switch off the flame and keep the rice covered for  5 -10 minutes.Then open it you can feel a pleasant smell.

5. Heat oil in a pan,fry  the sliced onions till it becomes golden brown,remove the onion.Then fry cashew nuts, after that raisins.

6.Now garnish the ghee rice with fried onion,cashew and raisins.

Serve this aromatic ghee rice with chicken curry, mutton curry or with vegetable korma…

Linking to : Sumee's  Bon Vivant #12

 


Cook Like a Celebrity Chef event by Food Corner