Name: Madras Chicken Pulav
Prep time: 40 min
Total time: 40 min
Ingredients: 1 kg Chicken; 2 1/2 glass/650g Rice; 4 nos Onion (Finely sliced); 1 no. Tomato (Put in a blender to extract puree without adding water, big); 3 tbsp Ghee; 1 tbsp Ginger paste; 1 tbsp Garlic paste; 2 nos Lemon (Squeezed and filtered without seeds); 4 tbsp Curd; 5 nos Green chilies (Cut into 4 round pieces each); 20 nos Cashew nuts; 2 tbsp Raisins; 2” stick Cinnamon stick; 2 nos. Bay leaf; 6 nos. Cardamom (Elakka); 6 nos. Cloves (Grambu); Coriander leaves (Chopped finely); 12 sprigs Mint/Pudina leaves (Chopped finely); 3 tsp Biriyani masala (I used Eastern Brand); 2 tsp Chicken masala (I used Eastern Brand); 1 tsp Garam masala; 1 tsp Pepper powder; 1 tsp Cumin powder (Jeerakam); 1 tsp Fennel Powder (Perumjeerakam); Salt (As reqd)

Madras Chicken Pulav

Print Recipe

Prep Time 40

Total Time 40

Course Main Course

Cuisine Tamil

Servings people

Ingredients

1 kg Chicken
2 1/2 glass/650g Rice
4 nos Onion Finely sliced
1 no. Tomato Put in a blender to extract puree without adding water, big
3 tbsp Ghee
1 tbsp Ginger paste
1 tbsp Garlic paste
2 nos Lemon Squeezed and filtered without seeds
4 tbsp Curd
5 nos Green chilies Cut into 4 round pieces each
20 nos Cashew nuts
2 tbsp Raisins
2” stick Cinnamon stick
2 nos. Bay leaf
6 nos. Cardamom Elakka
6 nos. Cloves Grambu
Coriander leaves Chopped finely
12 sprigs Mint/Pudina leaves Chopped finely
3 tsp Biriyani masala I used Eastern Brand
2 tsp Chicken masala I used Eastern Brand
1 tsp Garam masala
1 tsp Pepper powder
1 tsp Cumin powder Jeerakam
1 tsp Fennel Powder Perumjeerakam
Salt As reqd

Instructions

Wash rice 6-7 times and soak in water for 30 minutes. Keep this aside.
For preparing masala, first take curd and pureed tomato in a bowl. Mix well.
Add lime juice and required salt. Add green chillies, mint leaves and coriander leaves.
Add garam masala, pepper powder, cumin powder, biryani masala, chicken masala and fennel powder. Mix well with your hand. Keep this aside.
In a medium sized non-stick pan, heat 2 tbsp ghee. Once hot, add cashew nuts and raisins. Fry lightly. Keep this aside.
Add 1 tbsp ghee to the same pan and add onions. Saute till dark brown in color.
Put cinnamon stick, cardamom, bay leaf and cloves to the sauted onions and fry for 1 minute.
Add ginger and garlic pastes and fry lightly.
Add the previously prepared masala mixture and heat in low flame, mixing continuously for about 10 minutes.
Add the uncooked chicken pieces to this mixture. Give it a boil and cover the pot with a lid. Taste and add more salt if required. Cook for 15-20 minutes in medium flame.
After 15-20 minutes once the chicken is cooked well, take the chicken pieces out of the pot leaving the gravy behind in the pan. Place the chicken pieces on a separate plate.
Add 4 tall drinking glasses/1 litre of hot water to the gravy in the pan. Boil for 5 minutes. Check salt, bearing in mind that there should be enough for the rice that will soon be added as well. Add more if required.
Drain water from the soaked rice and add rice to the pan of gravy. Mix well. Boil.
Once the rice boils, add the kept aside chicken pieces into the pan.
Reduce flame to medium.
Cover with a lid and cook for 15-20 minutes. Stir occasionally with a ladle so that rice does not get burnt at the bottom.
Once done, see that there should be no traces of water in the pulav. If you find traces of water, open the pan and cook till water is dried out from pulav.
Add yellow color to this. (Optional)
Add the fried cashew nuts and raisins to the pulav at the very end. Mix well and serve with raitha & lots of love.

Notes

You can visit this link Beef Pulao. You can also visit this link North Indian Vegetable Pulao.

Keyword Madras Chicken Pulav

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Madras Chicken Pulav