Chicken Pulao Cooking Recipe

Popular Indian Meals Vegetarian Cooking Recipes – Rice & Pulao

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Popular Indian Meals Vegetarian Cooking Recipes – Rice & Pulao

Popular Indian Meals Vegetarian Cooking Recipes – Rice & Pulao

Poha Cooking Recipe

INGREDIENTS

  • Poha Dry, 1 cup (soaked in sufficient water till you get the rest of ingredients ready i.e not more than 5 min) drain in a strainer
  • Oil 2 tbls
  • Red chilly 1
  • Curry leaves few
  • Mustard seeds 1 tspn
  • Haldi pwd ½ tspn
  • Salt to taste
  • Boiled vegetables 1 cup full
  • Fried peanuts few for garnishing
  • Coriander leaves for garnishing

COOKING METHOD

  1. Keep wok (karahi) on flame and pour some oil into it
  2. When hot fry peanuts, take out and keep aside
  3. In hot oil, put dry red chilly, curry leaves and mustard seeds in that order
  4. Put drained poha , fluff it up lightly, add haldi, salt, and rest of the ingredients
  5. Lightly stir it up, serve garnished with peanuts.

Plain Boiled Rice Cooking Recipe

INGREDIENTS

  • Rice 1 cup
  • Water 2 cups
  • Salt a pinch

COOKING METHOD

  1. Measure the rice, water and salt in a vessel
  2. Keep on low flame, cover, leaving a bit on the side open for steam to escape
  3. As soon as water dries up cover fully and put a tava under the vessel and a place a heavy weight on the cover
  4. Leave for 2 to 3 min and turn the heat off. Serve hot.

Basmati/Brown Rice Cooking Recipe

INGREDIENTS

  • Rice 1 cup
  • Water – 2 cups for Basmati, 3 cups for Brown.
  • Salt a pinch

COOKING METHOD

The only difference between making ordinary rice and basmati is that you preboil the water. As soon as it boils add the pre washed rice grain. Follow the same procedure, as the boiled rice one.

For Brown Rice, soak the rice for ½ hour prior to making it. Follow the same procedure as basmati rice.

Tahri [Peas Pulao] Cooking Recipe

INGREDIENTS

  • Rice 1 cup
  • Shelled peas ¾ cup
  • Oil 2 tbs
  • Jeera 1 tsp
  • Hing a pinch
  • Haldi 1 tsp
  • Red chilly powder 1 tsp
  • Salt to taste
  • Water 2 cups

COOKING METHOD

  1. Wash rice well
  2. Put thick bottomed vessel on fire on a low flame
  3. Add oil, jeera and hing
  4. Add the peas and rice
  5. Add the remaining ingredients, haldi, red chilly powder, salt.
  6. Stir lightly with a back of a spoon
  7. Add water and cover fully on a low flame
  8. Allow water to dry
  9. Place the tava under the vessel and put a weight on the cover
  10. Keep for 3 to 4 min and turn off the fire
  11. Serve hot.

Vegetable Pulao Cooking Recipe

INGREDIENTS

  • Rice 1 cup
  • Mixed vegetables [peas, 1 potato diced, 1 carrot diced, few beans chopped, small cauliflower floret, small cabbage piece sliced, 1 onion sliced]
  • Whole garam masala [bay leaves 3, cloves 5, pepper corn 7 to 8, cinnamon stick 2, black cardamom 2 to 3]
  • Oil 2 tbs
  • Salt to taste
  • Water 2 cups

COOKING METHOD

  1. Soak rice for 5 to 10 min
  2. Heat vessel, put sliced onions and whole garam masala
  3. When the onions turn golden brown add the cut vegetables, rice and salt
  4. Gently stir
  5. Add water and cover the vessel
  6. Let water dry over a low flame
  7. Slide a tava under the utensil and place a weight on the cover for a few min
  8. Turn off fire and keep it thus for 5 to 10 min. Serve hot.

There is an option to add soaked soya Nutri nuggets with the vegetables
This makes it into a wholesome meal. Serve it with raita.

Chicken Pulao Cooking Recipe

INGREDIENTS

  • Rice 1 large cup
  • Chicken cut into 7 to 8 pieces with bone
  • Whole garam masala (bay leaf, cloves, cardamom, green as well as black , pepper corn and optional if available star anis, 2 to 3 pcs)
  • Garam masala powder 2 tsp
  • Haldi powder 1 tsp
  • Red chilly powder 1 tsp
  • Dhania powder 1 tsp
  • Salt to taste
  • Onions 2 large or 3 medium
  • Ginger garlic paste 1 tblsp
  • Water 2 large cup
  • Hard boiled eggs 2
  • Raisins a few
  • Oil 3 to 4 tbsp

COOKING METHOD

For good results, it is best to make the chicken with gravy and then convert it into a pulao. Even if you have left over chicken curry, you can add some extra water, if required, and use it.

Keep a large vessel [patila] with a thick bottom on flame

  1. Pour half the oil, add whole garam masala
  2. Add half the amount onions sliced into the vessel and the ginger garlic paste
  3. Stir well, as the onions turn golden brown add the well washed chicken pieces
  4. Add all the powdered masalas and salt, saute well
  5. Now add the water, enough to cover the chicken pieces and a little extra
  6. Let it cook for 5 min and turn off the flame.
    The final procedure: Wash rice well and soak. Keep a large thick-bottomed vessel on fire. Put remaining oil, add onions
  7. Lower the flame and put the drained rice
  8. Add sauted chicken pieces without the gravy. Stir gently
  9. Add measured gravy which is left, if less, add water to make it double of the quantity of the rice. Mix very gently.
  10. Cover vessel, keep the flame low As soon as the water dries up, keep a tava under the vessel and a weight on the cover. Turn off the fire.
  11. After 5 mins open lid, add raisins, scoop out the contents on a platter.

Decorate with quartered or grated boiled eggs. Serve hot.