Chicken and Mushroom Pulao Curry Recipe

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Chicken and Mushroom Pulao Curry Recipe - Serves 4

Taste Rating = 8 Heat Rating = Very Mild

Ingredients

2 tablespoons (30ml) vegetable oil
1 medium onion, peeled and finely chopped
1cm (1/2 inch) fresh ginger root, peeled and grated
2 garlic cloves, peeled and crushed
2 teaspoons (10ml) ground cumin
Seeds from 12 cardamom pods, crushed
2.5cm (1 inch) cinnamon stick
4 cloves
250g (8 oz) boneless and skinless chicken thighs, cut into bite-sized pieces
200g (7 oz) mushrooms, coarsely chopped
100g (3 1/2 oz) green beans, washed, tailed and cut into 2.5cm (1 inch) pieces
600ml (1 pint) chicken stock
300g (10 oz) basmati rice, thoroughly washed and drained
1 teaspoon (5ml) salt
1/4 teaspoon (1ml) ground pepper

Method

Heat the oil in over a medium heat in a large frying pan (you need one with a lid)
Stir-fry the onion for 10 minutes so it is lightly browned
Add the ginger, garlic, cumin, cardamom seeds, cinnamon and cloves and stir-fry for 3 minutes
Increase the heat, add the chicken thigh pieces and cook for 6 minutes, stirring often (add a little hot water if the dish sticks to the frying pan)
Add the mushrooms, green beans, chicken stock, rice, salt and pepper and mix well
Bring the pulao to the boil, reduce the heat to a light simmer, cover and leave cooking for 15-30 minutes until the rice is cooked, only removing the lid and stirring after 10 minutes to make sure that the pulao does not stick (the liquid will be absorbed by the rice - add more hot water if the pulao does start to stick)
Remove from the heat, uncover and leave for 5 minutes before serving
Serve warm

Check out a review of this recipe

Recipe submitted by W Irwin on 21 February 2009

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