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...

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…

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Cook Like a Celebrity Chef event by Food Corner 

Vegetable Stew Rice

Ingredients  

                                                             

For the Stew

    Vegetables-3Cups(Carrots,Beans&Potatoes)

Oil as required

     Cardamoms – 2

     Cloves – 2

     Cinnamon stick – 2 medium size

     Feenugreek seeds – 1/2 tbs

Onion sliced - 2

Ginger chopped – 1tbs

Garlic chopped – 1tbs

Split green chillies - 4

Tomato sliced – 1 small

Thin coconut milk -1 cup

     Thick coconut milk -3/4 cup

Pepper powder-1/2 tsp

Garam masala-1/2 tsp

Coriander leaves chopped

Salt as required

Sliced shallots-1 tbs

All purpose flour - 1 ½ tsp

Water-1/4 cup

For the rice

     Basamathi rice -1 ½ cups

     Ghee – 1 tbs

     Cardamoms – 2

     Cloves – 3

     Cinnamon stick – 2 medium size

     Feenugreek seeds – 1/2 tbs

     Bay leaves – 1

     Salt

Rice preparing method

     Heat ghee in a vessel,and add all the spices given above and sauté it for a          minute.After that add boiled water to it,then add the rice and little salt.When the rice get cooked,drain the water completely from the rice and spread the rice in a tray and allow to cool.

Stew  Preparation

1.Heat oil in a pan ,add all spices and sauté till it is fragrant.

2.Add sliced onions,sauté  till golden brown,then add chopped ginger & garlic, and green chilli, sauté it well.

3. Add all the vegetables and saute it for sometimes ,then add the thin coconut milk and salt. When it gets  boiled, reduce the heat and cook till the vegetables are almost done. 

4.Add the sliced tomato and continue cooking.At the same time take a pan,add 1tbs oil and sauté the shallots till brow color,then add the flour to it and sauté till it’s raw smell is gone.

5.Now add ¼ cup of  water and mix it well without any lumps,then add this mix to the cooked stew.Let it boil for  a minute,add the thick coconut milk,pepper and the garam masala powder.

6.The stew should be thick,so cook till it gets thick.Add the chopped coriander leaves.Stew is ready.

Layer the dish

Take a heavy bottomed vessel or a non stick pan.Apply some ghee to the vessel.Spread 1/2of the stew then ½ of the rice,again stew and the rest of the rice. After layering.Heat a thava , place the closed vessel over that.Reduce to low flame and cook it for 10-15mins.

Vegetable stew rice  is ready to serve.Serve with pickle and raita
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