MY GRANDMOTHER’S CHICKEN PULAO

INGREDIENTS:

1. 1/2 kg chicken cut into large pieces

2. 2 & 1/2 cups rice or 500 grams basmati rice

3. 4 onions medium sized

4. 15 cloves of garlic

5. 1 & 1/2 inch ginger

6. 6 dry red chillies

7. 2 inch stick cinnamon/dal chini

8. 4 green elaichis/cardamoms

9. 2 black elaichis/ cardamoms

10. cloves/laung

11. 2 Tsp. cumin/jeera

12. 2 Tsp. pepper powder

13. 3 Tsp. coriander powder

14. Salt to taste

15. Finely chopped coriander leaves to garnish

 INGREDIENTS FOR THE TEMPERING:

1. 3 bay leaves/tej patta

2. 1/2 inch cinnamon stick

3. 6 cloves

4. 2 black cardamoms

5. 2 green cardamons

6. 2 large onions sliced finely

7. 1/2 cup refined oil/mustard oil

8. 1/2 cup ghee

 METHOD:

1. Pre soak the rice for 1 hour.

2.Take 4 onions, 1 & 1/2 piece of ginger and 15 pieces of garlic and mince to a fine paste. Keep aside.

3. Grind the dry red chillies, 2 inch stick cinnamon/dal chini, 4 green cardamoms, 2 black cardamoms, 10 cloves, 2 Tsp. cumin/jeera, 2 Tsp. pepper powder, 3Tsp. coriander powder. Grind into a fine paste and keep aside.

4. Wash the chicken. Drain out all the water from the rice and keep aside.

5. Heat a large vessel. Add the oil and ghee to heat. Temper with 2 large onion sliced finely, 3 bay leaves/tej patta, 1/2 inch cinnamon stick, 6 cloves, 2 black cardamoms, 2 green cardamoms, and fry till the onions turn dark brown in colour. Now add the minced masala and fry for 5 to 6 minutes. Add the chicken and brown well.

6. Add salt to taste. Add the drained rice and fry for a few minutes.

7. Add 5 cups of water, cover the vessel and cook on a low flame. When the rice is half done, remove from heat and place it on a tava and continue cooking on a low flame till all the water has been absorbed and the rice is just cooked. The chicken will definitely cook, but do see that the rice is not over cooked and mushy. Garish with a few coriander leaves.

Serve hot with a raita of your choice.

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