This recipe is quite similar to the other one I’ve used a couple of times to make chicken pulav for the boulangerie. The chief difference is that this one requires tomatoes, while that other recipe calls for lemon juice.
I did without an ingredient that the original recipe – which is from Chef Sanjeev Kapoor’s “Khazana of Indian Recipes” – requires and that’s chicken stock.
I suspect that would add a great deal to the taste but never having got the hang of how to make stock, I made this pulav yesterday with water instead. Fortunately it passed muster with both Patrick the boulanger – I will be making this for him next Tuesday – and Maria, our guest last night at dinner.
Maria’s daughter was away this week on the same school trip as Indira and since her husband is traveling on work, we asked her to eat with us yesterday.
Dinner was this chicken pulav, rasedar aloo tamatar, salad with mesclun, red bell pepper,corn and asparagus and multi-cereal baguette. I planned the meal this way because I wanted to suggest the first two dishes to Patrick for next week, along with some carrot salad. Luckily he liked both and Maria appeared to enjoy her dinner too so that turned out okay !
Here’s my adaptation –
2 cups of Basmati rice
500 gms of boneless chicken, cut in to small chunks
3 teaspoons each of ginger and garlic paste
1/2 a teaspoon of Kashmiri chili powder