Chicken Pulao Curry Recipe

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Chicken Pulao Curry Recipe - Serves 4-6

Taste Rating = 7 Heat Rating = Medium

Ingredients

225g (8 oz) basmati rice
455g (1 lb) boneless and skinless chicken breasts, cut into 2.5cm (1 inch) cubes
15 saffron threads
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground fennel
1/2 teaspoon (2.5ml) salt
4 tablespoons (60ml) cooking oil
2 medium onions, peeled and finely sliced
5cm (2 inch) cinnamon stick
4 green cardamom pods, lightly crushed
4 cloves
2 fresh green chillies, finely chopped
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
2 cloves of garlic, peeled and crushed

Method

Thoroughly wash the basmati rice under a cold tap until the water is clear, soak the basmati in cold water for 30 minutes, drain and set aside
Put the chicken cubes into a large bowl, sprinkle in the ground coriander, cumin, fennel and salt, mix well and set aside
Crumble the saffron threads into a small bowl (or egg cup), cover with boiling water and leave for 10 minutes
Put the basmati rice in a large saucepan of boiling water, add the saffron and its liquid, boil the rice until it is cooked (10-15 minutes), stirring the rice so that it does not stick, drain, and keep the cooked rice warm by tipping it into a large bowl and putting it in a warm oven
Heat the cooking oil in a large saucepan over a medium heat
Add the onions, cinnamon, cardamom pods and cloves to the saucepan, mix well and cook until the onion is cooked and golden (7-10) minutes
Take about a third of the onions out of the saucepan and set aside
Add the chillies, ginger, garlic and chicken cubes (along with the spices) to the saucepan, mix well and cook over a medium heat for 15 minutes (if the chicken is not cooked properly then keep cooking until it is), stirring often
Add the cooked basmati rice to the saucepan, mix well, put the pulao into a serving dish, garnish with the previously cooked onion that you set aside and serve

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Recipe submitted by D Joshi on 12 November 2011

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