Chicken Tangri Pulao

Ingredients

For Marination –

500-700 gm chicken drumsticks
3 tbsp plain yogurt
2 tbsp onion paste
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chilli paste
Salt to taste
A dash of black pepper

For Pulao Masala –
3” stick of cinnamon
3 green cardamoms
6 cloves
1 black cardamom
1 blade of mace
1/2 nutmeg
1/2 tsp allspice (optional)
2 tsp dried rose petals (optional)

For the Rice –
300 gm short grained rice
1 tbsp butter
1 blade of mace
1” cinnamon
2 green cardamoms
4 cloves

4-5 tbsp mustard oil
200 gm chopped onions
1 bay leaf
1 star anise
3-4 slit green chillies

Method –

Marinate the chicken with the ingredients listed under marination for 2 hours minimum.
Heat the spices listed under pulao masala on low heat for 3-4 minutes, cool and grind coarsely.
Wash thoroughly and soak the rice in water
Heat mustard oil in a wok and add chopped onions
Fry over medium low heat till the onions turn brown. Remove half of it in a bowl.
To the remaining onions in the pan, add the chicken.
Stir the chicken over high flame till it is seared on all sides.
Add a bay leaf and star anise for flavour.
Stir fry the chicken for 8-10 minutes till it is lightly brown on all sides.
Add 2 tbsp of the ground spices and mix that well.
Add salt and sugar to taste and pour in 500 ml of hot water.
Let the chicken boil in this water for 8-10 minutes, covered tightly.

In a separate pot, heat 1 tbsp of butter.
Add all the ingredients listed under rice.
Stir for 30 seconds and add the soaked and drained rice.
Stir and cook until the rice changes colour and becomes translucent.
Add the chicken to the rice.
Stir well and let the grains soak up some of the chicken gravy.
Add enough hot water so that the hot water comes up to 1/2” above the level of rice.
Once the water comes to a boil, check for seasoning.
Cover and cook on simmer for 15 minutes without opening the lid.
After 15 minutes, open the lid, add the chillies and milk.
Cover again and cook for 5 minutes on simmer before turning off the heat.
Let it cook on its own steam for 10-15 minutes
Top with the remaining fried onions and serve with salad and lime wedges

Chicken Pulao

Ingredients

For Marinating the Chicken-

  • 500-700 gm chicken, leg and breast pieces
  • 3 tbsp yogurt
  • 2 tbsp onion paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp green chilli paste
  • Salt to taste
  • A dash of black pepper

For Pulao Masala –

  • 3” cinnamon stick
  • 3 green cardamoms
  • 6 cloves
  • 1 black cardamom
  • 1 blade of mace
  • 1/2 nutmeg
  • 1/2 tsp allspice
  • 1 tsp coriander seeds

For the Rice –

  • 300 gm rice
  • 1 tbsp butter
  • 1 blade of mace
  • 1” cinnamon stick
  • 2 green cardamoms
  • 4 cloves

Other Ingredients

  • 200 gm chopped onions
  • 4-5 tbsp mustard oil
  • 6-7 slit green chillies
  • 1/2 cup milk

Method

  1. Marinate the chicken with all the ingredients given in the list
  2. To make the pulao masala, heat a pan and add all the ingredients in the list
  3. Heat gently over low heat for 3-4 minutes and become aromatic
  4. Remove from heat, cool slightly and grind to a fine powder
  5. In the meantime, soak the rice in water
  6. Heat mustard oil in a pan.
  7. Add the chopped onions
  8. Fry over medium low heat, till they turn brown. Remove half and set aside
  9. To the remaining onions in the pan, add the chicken
  10. Stir the chicken over high flame till it is seared on all sides
  11. Stir fry the chicken for about 8-10 minutes till lightly brown on all sides
  12. Add 2 tbsp of the ground spices and mix it well
  13. Add some salt and sugar to taste and pour in 500 ml hot water
  14. Let the chicken boil in this water for 8-10 minutes, covered tightly
  15. In a separate large pot, heat 1 tbsp butter
  16. Add the spices given in the ingredients “for rice”. Stir for 30 seconds and add the soaked and drained rice
  17. Stir and cook so that the rice changes colour and becomes translucent
  18. Add the chicken to the rice
  19. Stir well and let the rice soak up the chicken gravy
  20. Add enough hot water so that the water level comes up 1/2” above the rice
  21. Check seasoning once the water comes to a boil
  22. Cover and cook on a simmer for 15 minutes without opening the lid
  23. After 15 minutes, open the lid and add the chillies and milk
  24. Cover and cook for 5 minutes on low heat
  25. Top with the remaining fried onions and serve with salad and lime wedges