Chicken Pulao

Chicken Pulao is a South Indian Dish in which chicken is cooked along with rice. In Kerala, we make only Chicken Biriyani in which the chicken is prepared separately and then rice and the chicken are arranged layer by layer and then put on dum or baked. I learnt to make Chicken Pulao only after coming to Bangalore. In fact, it is quite easy to prepare and tastes really good. I have used Saffron Essence in this dish. You can substitute it with Saffron strands soaked in little milk.

This is my entry for the Think Spice : Saffron event being hosted by Sunita of Sunita's World.

Ingredients:

Basmati rice -2 1\2 cups
Chicken -1 kg
Onions -3 sliced
Tomatoes -2 chopped
Green chillies -3 slit
Ginger - garlic paste -2 tbsp
Coriander leaves -2 tbsp chopped
Mint leaves -2 tbsp chopped
Biriyani masala powder -2 1\2 tbsp
Turmeric powder -1\2 tsp
Bay leaf -1
Cinnamon -1" piece
Cardamom -3
Cloves -3
Curd -1 cup
Water -3 cups
Salt -to taste
Ghee -3 tbsp
Oil -4 tbsp
Cashewnuts -2 tbsp
Raisins -2tbsp
Ghee -1 tsp
Saffron essence -1 tsp
Juice of half a lime

Method:

Clean and cut the chicken into big pieces. Wash the rice and soak in 3 cups of water for 20 minutes. Heat ghee and oil together in a pressure cooker. Put the bay leaf and whole spices. Add the onions and green chillies. Fry till the onions turn golden brown. Add the ginger - garlic paste and fry for a minute. Now add the biriyani masala powder and turmeric powder. Fry for few seconds. Add the tomatoes and salt. Fry till the oil separates. Add the chicken pieces and chopped coriander and mint leaves. Fry for 5 minutes till the chicken is half cooked. Add the curd and mix well. Then add the soaked rice along with the water. Finally add the lime juice and saffron essence. Mix gently and close the lid. When the first whistle comes, reduce the flame to low. Cook for 4 minutes and put off the fire. Meanwhile, heat 1 tsp ghee in a small pan and fry the cashewnuts and raisins. Keep aside. Once the pressure is gone, open the lid of the cooker. Keep it open for 10 minutes and transfer the pulao to a serving dish. Garnish with fried cashewnuts and raisins. Serve hot with tomato salad, pickle and pappads. Enjoy!

Scrambled Masala Egg

This is a Tamil recipe which I learnt from one of my friends. Here, Sambar powder is used as the masala. Let me tell you, it really tastes good and goes well with rice, rotis and dosas!

This is my entry for the Click event hosted by Bee and Jai of Jugalbandi.

The photograph was taken with a Nikon coolpix L4 camera. Lens: 6.3 - 18.9 mm. It was taken around noon in a naturally lit room.

What you need:

Eggs -6
Onion -1 big, chopped
Tomato -1 chopped
Green chillies -3 chopped
Curry leaves -1 sprig
Sambar powder -2 tsp
Turmeric powder -1\4 tsp
Salt -to taste
Oil -2 tbsp
Coriander leaves -1 tbsp chopped

Method:

Heat oil in a non stick pan. Put the onions, green chillies and curry leaves. Fry till the onions turn pink. Add the sambar powder and turmeric powder. Fry for a few seconds. Now add the tomatoes and fry for 2 minutes. Beat the eggs well and add to the pan. Also add salt. Fry well till the eggs do not stick to the pan at all. Finally add the chopped coriander leaves. Serve hot.