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Rustic Chicken Pulav

Sep-02-2017
Jaya Rajesh
20 minutes
Prep Time
25 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Rustic Chicken Pulav RECIPE

If like simple and hassle free recipes then this recipe is surely your types. Its simple but has amaxing flavours. Sprug Tangier 7 in one multi-purpose blend takes this recipe to just another level.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • UP
  • Pan fry
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. 5-6 peices of chicken skinned and cleaned
  2. 1 1/2 cup basmati rice
  3. 2 onions finely sliced
  4. 2 cloves of garlic finely sliced
  5. 1 TOMATO CHOPPED
  6. 2 cups of water
  7. 1 cup coconut milk(first extract)
  8. 1 potato cubed
  9. 2 green chilis slit
  10. 2 tbsp ginger, garlic and green chili paste
  11. 1 tbsp curd
  12. 2 tsp Sprig Tangier 7 inspice blend
  13. 1 stick of cinnamon
  14. 2 Cardamom pods
  15. 5 tbsp oil
  16. Juice of 1/2 a lemon
  17. 4 peices of lemon sliced in roundels
  18. Few mint and coriander leaves finely chopped
  19. Salt according to taste.

Instructions

  1. In a bowl add cleaned chicken add salt, chili powder spring tangier 7 in 1 multi purpose neend, ginger garlic, green chili paste.
  2. Next add in curd and squeeze half a lemon
  3. Mix it well add potatoes in it and set it aside for 20 mins
  4. In pan heat oil and fry onions and garlic till lightly caramelized and remove in a bowl
  5. In the same oil fry soaked basmati rice till it's opaque and then remove it in same bowl of fried onion s.
  6. Now heat remaining oil in same pan and add marinated chicken and potatoes over high heat to seal the juices.
  7. Once the chicken is golden brown add tomatoes
  8. Followed by 2 slit green chilies and cinnamon and cardamom pods.
  9. Mix well and add rice
  10. Again mix and add chopped coriander leaves and mint leaves
  11. Now add 2 cups of water and 1 cup of coconut milk
  12. Mix well and let the mixture come to a boil over high heat
  13. Once the most of the water is evaporated add lemon wedges and close the lid and let it cook over low flame for 10 mins
  14. Stir it in 5 min intervals to avoid sticking in the bottom
  15. After 10 mins your gulab is ready serve hot with cucumber and onion raita.

Reviews (1)  

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Ashima Singh
Sep-04-2017
Ashima Singh   Sep-04-2017

Awesome!

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