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QUICK N EASY CHICKEN PULAO
Servings
Ingredients
  • 1 kg chicken thigh – I use boneless, skinless cut into 1.5″ chunks
marinade:
The rest:
Servings
Ingredients
  • 1 kg chicken thigh – I use boneless, skinless cut into 1.5″ chunks
marinade:
The rest:
Instructions
  1. Put the chicken and all the marinade ingredients in a large, non-metallic bowl an mix them well so that all the chicken is coated. Cling-wrap or cover the bowl and keep in the refrigerator for the chicken to marinate for 15-20 minutes while you prepare other stuff for the dish.
  2. Put a large, deep, heavy-bottomed pan up on medium heat. When it is hot, add the cooking oil. When the oil is hot, add the cumin seeds and all the other whole spices and fry till aromatic.
  3. Now add the onions and fry till the just begin to turn golden.
  4. Add the garlic and ginger pastes and sautxe9 for 1-2 minutes.
  5. Add the tomatoes and the powdered spices and sautxe9 until the cooking oil appears to start separating from the spice mix. This is a sign that the spices are well browned.
  6. Now add the chicken and brown well. Stir often while browning to prevent burning.
  7. When the chicken is browned, add the yogurt and stir to mix well. Cook for 1-2 minutes.
  8. Now add the rice and stir.
  9. Now add the chicken stock and stir well.
  10. Bring the water to a boil and then simmer the heat. Cover the dish and allow to cook till the rice and chicken are done and the water has almost fully dried up.
  11. Turn off the heat and let the dish rest for 7-10 minutes.
  12. Garnish with the finely chopped fresh green coriander and serve Chicken Pulao with a green salad, yogurt or a Raita and pickle
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