CHICKEN PULAO (Village Style)

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Cooking Time : 40 minutes

To serve for TWO 

Know about the Recipe : 

I remember my childhood whenever I cook Chicken Pulao in village style. This is my grandma's recipe with an addition of few twists in taste given by me. 

No need to cook rice & chicken separately. Very easy to cook in less time, when many guests are at home. Used all ingredients and masalas that are available in the kitchen. As it is a village recipe, it will be more tasty if cooked on firewood in an earthen pot. Usually very few ingredients will be available in our villages, so, my grandma used to cook this Chicken pulao using regular rice, tomatoes, dhaniya powder, coriander leaves and mint leaves etc., 

Now to give a twist in taste, I have taken Basmati rice instead of regular rice, used ingredients like bay leaf, curd and garam masala which adds flavour, taste and consistency to the recipe. 

Please follow the details given below and enjoy the taste of "CHICKEN PULAO".

Ingredients : 
200 gms. Chicken
2 cups Basmati Rice
1big spoon Oil
1 Bay Leaf
1 cup Onion
3 Green chillies
1 cup Mint Leaves
Curry leaves
3 Garlic cloves
1/2 cup Tomatoes
1 spoon Red Chilly powder
1/2 spoon Turmeric powder
3/4 spoon Coriander powder
1/2 spoon Garam Masala powder
1 spoon Ginger Garlic Paste
3/4 cup Curd
3.5 cups Water
Coriander Leaves
1/2 Lemon
Salt to taste

METHOD :
1) In a Pan, add oil, bay leaf, onions, green chillies, mint leaves, curry leaves and mix well.
2) Add garlic cloves, tomatoes and mix well and cook till they get soft.
3) Now add Chicken, red chilly powder, turmeric powder, salt, coriander powder, garam masala, ginger garlic paste, curd and mix well.
4) Add 3.5 cups of water and cook for 10 minutes.
5) Now add 2 cups Basmati Rice and cook for 10 minutes again keeping the lid.
6) Add coriander leaves and move the Pan on to a Tawa and cook for 15 minutes on a very low flame and give Dum.
7) Finally squeeze half lemon and dish out the Pulao.
8) Now you can taste hot and spicy Village Style Chicken Pulao.

TIPS : 

1) Soak Basmati Rice for just 15 minutes only, because if soaked more than 15 min. Basmati rice easily gets soft & overcooked in very less time.

2) In villages, using Tawa is the best way for "Dum Process" .

3) In Rayalaseema villages - "Dhaniya powder" is prepared using dry roasted coriander seeds and grind to powder adding 2-3 garlic cloves. It gives a great aroma and taste to the recipe.