RECIPE: Chicken Pulao

Many readers tell me that reading BUSTED IN BOLLYWOOD makes them hungry, so here's a hearty Indian meal that's quick and easy and oh so delicious.

My mum has cooked a version of chicken pulao for years as a quick, easy meal. 

But I didn't know how easy it actually was until I made it this weekend.

Great for dinner parties, as you can take the entire pot!

I liked this version on YouTube: https://www.youtube.com/watch?v=d_AW0RTKOmc then tweaked it to create my own version.

Here are my ingredients:

-roughly 1kg chicken thigh fillets, chopped into smallish pieces

-5 tablespoons yoghurt

-big handful chopped mint and chopped coriander

-1 tbspn chilli powder

-1 tbspn turmeric

-4cm knob ginger

-4 garlic cloves

-1 tsp salt

(these ingredients form the marinade.)

-8 cloves

-8 cardamom pods

-1 onion

-3 cups basmati rice

-5 cups water

 This shows the herb/spice mix before I put the chicken in.

(Make the ginger/garlic into a paste.)

This shows after I added the chicken and mixed.

METHOD:

Let the chicken marinate for 1 hour in the yoghurt, herbs, spices, salt, garlic, ginger.

Rinse and soak the rice for the same, then drain.

In a pot, heat oil (or ghee), enough to coat the bottom.

Fry cloves and cardamom until fragrant.

Add onion and fry until translucent.

Add chicken and fry for several minutes, stirring constantly. 

Add rice and fry, ensuring every grain is coated with the marinade. (Frying the rice will ensure it's fluffy at the end.)

Add 5 cups of water, cover and simmer on low until cooked (usually 20-30 minutes.)

This is the finished product.

Delish!

Can be served with raita for added zing but yummy on its own.