RECIPES Vegetarian & Non-Vegetarian ( International
, Indian & Thai Cuisine )
CHICKEN
PILAF (MURG PULAO)
Serves: 4
Cooking time (approx.): 30 minutes
Style: North Indian (Mughlai)
Non-Vegetarian
Flavored
rice (called Basmati rice) cooked with boneless chicken pieces
along with whole spices. An intersting change in looks as
well as taste.
16 boneless
pieces (about 800 grams) of chicken
1 teaspoon(s)
each of red chilli and hot spice mix (garam masala)
powders
4 tablespoons yoghurt
2 medium tomato(es) chopped
1 tablespoon(s)
each of finely chopped ginger and garlic
2 medium sized onions chopped
1" cinnamon
stick broken
2 cup(s) flavored rice(basmati)
4 each of cloves and green cardamoms
2 tablespoons clarified butter (ghee)
/ butter
2 bay leaves
4 cups chicken stock / water
1 teaspoon(s) cumin seed
salt to taste
1 tablespoon(s) cashewnuts and raisins
Soak the rice for
an hour. Drain and keep aside. Make cuts on the chicken
pieces. In a bowl combine the yoghurt, half of the chopped
ginger and garlic with some salt. Rub this marinade
onto the chicken pieces. Keep aside for an hour at least.
Heat the clarified butter(ghee)/
butter in a heavy-bottomed pan till hot and splutter
the cumin seeds. Add the cinnamon, cloves, bay leaves,
cardamoms, cashewnuts, raisins and fry for a few seconds.
Now add the remaining chopped ginger, garlic, red chilli
and garam masala powders. Stir fry. Add chopped onions
and saute till they are medium brown.
Add the chopped tomatoes and saute
on high level whilst stirring continuously for about
2 minute(s).
Add the chicken with the marinade
and fry on high for a few seconds. Lower the heat and
saute the chicken on a medium level for about 8 minutes
or till it is half cooked.
Add the chicken stock / water,
rice, salt and bring to a boil. Cover and cook on low
level for about 20 minutes or till the rice is fully
cooked and all the water has evaporated. Separate the
rice grains lightly with a fork.
TIPS:
Traditionally flavored rice or Basmati rice
is used for this recipe. If it is difficult to obtain
Basmati rice, (it may be available in Indian stores) any
other long-grained rice is fine.
If one prefers firm and fully cooked
rice, then the amount of water or stock can be reduced.
To make 500 ml of chicken stock,
cook about 500 grams of chicken bones with one litre
of water, chopped onions and garlic till the stock is
reduced to half the quantity.
Chicken pieces with bones can also be used for this
dish.
Serve hot
with: Spinach in Yoghurt (Palak Raita) or any other yoghurt
dish of your choice.
