Chicken Pulao

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Description:
Pulao is prepared by cooking  rice in seasoned broth. For this recipe I didn`t use the basmati rice instead I prepared with Muthu samba rice.

Ingredients:
1. Chicken-900gms
2. Muthu Samba rice/basmati rice - 2cups
3. Onions/shallots - 2(medium)
4. Green chillies - 5 to 6
5. Ginger
6. Garlic
7. Black pepper corns
8. Chilli powder - 1/2 to 1tspn
9. Turmeric powder - a pinch
10. Bay leaves
11. Cinnamon stick - 1
12. Cloves - 3 to 4
13. Green cardamon(Elachi)- 2 to 3
14. Curd - 1/2cup(beaten)
15. Star Anise - 2
16. Lemon
17. Oil/ghee
18. Salt to taste

Procedure:

I used muthu samba rice for preparing the pulao for a change. This same recipe can be prepared with basmati rice too. I have read people complaining about a stink when they cook samba rice. When I cooked this recipe I didn`t experience anything like that but when I soaked the rice I added a pinch of turmeric into it. Wash the rice repeatedly 3 -4 times before cooking.

Back to the recipe. First take the green chilies, ginger and garlic in a blender and make a paste. Pour it into a bowl and keep aside. Chop the onions/shallots and transfer it to the blender and just coarsely grind them. No need to make a paste. Shift to another bowl and keep aside. Clean and wash the samba rice 3-4 times and then soak in water with a pinch of turmeric powder.

Take a woke/stockpot  and add little oil/ghee. Add the bay leaves, star anise, black pepper corns, cinnamon stick, cloves and elachi into it. Then goes in the onions. Saute for few minutes and when the water from the onion starts to disappear add the green chilli paste which is  already prepared . Again saute for some time. Next add the chicken, turmeric powder and chilli powder. Add salt too and squeeze in some lemon juice. Mix well. There is no need to add extra water as the chicken will ooze out enough water to cook. If you want you can add little water or just close the lid and cook. Stir in between and let the chicken cook partially.

After 10 minutes take out just the chicken pieces leaving the stock. Next add the beaten curd into the stock and mix. Then add water. My measurement ratio is 1:2 ie 1 cup of rice: 2 cup of water. But also consider the chicken stock left in the stockpot so add the water accordingly. May be extra 3 cups of water will be enough assuming the stock will be 1 or 1.5 cups. After adding the water allow the stock to boil. Add some salt. Next transfer the chicken pieces back into the stock and add the soaked rice. Mix everything properly and check for salt. Close the lid and increase the flame to high. Allow everything to boil properly and then reduce the flame to low/medium. Stir once more and thats it no more stirring again. Close the lid and let the pulao cook slowly on low/medium flame. It may take 15-20 minutes for the rice to cook. You can add some coriander leaves too. I ran out of stock so didn`t add.

After 20 minutes open the lid and check whether the rice is cooked or not. If its cooked then turn of the stove. Don`t stir immediately. Let the pulao sit for some 5-10minutes and after that open the lid. Your pulao will be ready to be served.

Serve with side dish of your choice or raitas.

NOTE:
The cooking time of rice may vary depending on the quality and quantity of the rice used. You shouldn`t add more water or even less water otherwise the rice may become too mushy or stick to the bottom. Normally 1:2 ratio works perfect for all but also consider the quantity of chicken stock before adding water.