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PrintCHICKEN PULAO
Serves :
4
Preparation Time :
Cooking Time :
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
- ¼ 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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