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01 October 2015,11:10 by
J.Sujatha

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CHICKEN PULAO

Serves :
4

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash the rice thoroughly, then leave to soak for at least 30 minutes. Drain in a strainer and set aside.
  • In a pan, heat the oil and fry the sliced onion until golden.
  • Add the onion and mustard seeds, the curry leaves, ginger, garlic, ground coriander, chili powder and salt. Stir-fry for about 2 minutes over a low heat.
  • Add the sliced tomatoes, cubed potato, peas and chicken cubes and mix everything together well.
  • Add the rice and stir gently to combine with the other ingredients.
  • Add the coriander and chilies. Mix and stir-fry for about 1 minute.
  • Pour in the water, bring to the boil and then lower the heat. Cover tightly and cook for at least 20 minutes.
  • Remove from the heat, leaving to stand for 5 minutes. Serve.

INGREDIENTS

  • 350 grams basmati rice
  • 100 ml IDHAYAM sesame oil
  • 1 onion, sliced
  • ΒΌ  teaspoon mixed onion and mustard seeds
  • 3 curry leaves
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon crushed garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 2 tomatoes, sliced
  • 1 potato, cubed
  • 50 grams frozen peas, thawed
  • 175 grams chicken breast fillets, skinned and cubed
  • 4 tablespoon chopped fresh coriander (cilantro)
  • 2 fresh green chillies, chopped
  • 750 ml water

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