I wanted to persuade the boulanger to try something other than chicken curry – though that does seem to work well with his clients – for next week’s order.
So since I had some boneless chicken left over in the fridge, I used it to make chicken pulav. The girls liked it a lot and fortunately there is enough that they can have it for dinner tonight.
As for the boulanger, his reaction was so pleasing. He said, without tasting either the pulav or the upma (which is what I have had made for lunch today so I took some of that too, for him to taste) that he would like me to make both these things for next week; when I asked him to taste both dishes so as to be sure, he said that wasn’t necessary since “whatever you bring is all delicious “.
Now, I have my fingers crossed that his clients feel the same way next week 🙂
This recipe is adapted from one in Rocky Mohan’s “Art of Indian Cuisine”.
2 cups of basmati rice, washed and soaked in cold water for 30 minutes and drained thereafter
400-500 gms of boneless chicken, cut in to small pieces
3 teaspoons each of ginger and garlic pastes
2 medium sized onions, chopped fine
4 pods of green cardamom
3-4 small sticks of cinnamon
2 green chillies, finely chopped
4 tablespoons of sunflower oil (or 3 of oil and 1 of ghee)
To be mixed together:
150 ml of yoghurt
1 teaspoon of turmeric powder
1/2 a teaspoon of red chilli powder
1 tablespoon of coriander powder
1/2 a teaspoon of freshly ground black pepper
the juice of 1 large lime
salt to taste
To make the Pulav:
In a large frying pan, warm the oil and add the green cardamom, cloves and cinnamon. Fry for a few seconds till their aroma begins to be released.
Add the onions and fry till they begin to look translucent.
Now add the pastes and the green chillies (optional; I skipped this) and fry again till everything turns a golden-brown color.
Add the chicken pieces next, turn up the heat a little and fry till they are golden all over.
Add the yogurt mixture, season with salt and mix everything together well. Cover the pan, lower the heat and cook till the chicken is tender and the water in the yogurt dries up, turning the mixture over every once in a while.
Add the rice, mix it in thoroughly, then add 3 and a half cups of hot water. Cover the pan, turn up the heat and bring the water to a boil. Now reduce the heat again to quite a low setting and simmer till the rice is cooked and all the water is absorbed.
Leave the pulav covered for a while before serving it as I feel this allows the flavors to develop further.
This is so quick and easy to make; a great alternative to biryani.