Pulao / Pulav is a one pot meal that can be prepared in minutes and there are different varieties of pulao from veg to non-veg. There are sometimes, when we don’t have anything at home, but still need a rich food may be for a party or on the arrival of surprise guest.
Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao Recipe
Arabian cuisine is my all-time favorite, which was introduced by my bestie to me. There are list of foods in Arabian cuisine which I like the most, one among those was Pitta Bread and chicken kabsa. Recently I got to have Chicken Kabsa in fattoush restaurant, my kids liked it to the core. As of Ramadhan, thought of trying out the dish and so called one of my neighbor (my hometown) who has worked in a Restaurant in UAE, got the recipe from him and prepared it at home.
Chicken Kabsa was delicious, aroma filled not only our house but also my neighbor’s: P. A easy, simple and delicious recipe which can be made at home. The key ingredient here is the kabsa masala – mixture of spices. Let us move on to the recipe…
For Kabsa Masala:
o Cinnamon – 2 sticks
o Cloves – 6 nos
o Star Anise – 5 nos
o Cardamom – 5 nos
o Bay leaf – 2 nos
o Coriander seeds – 3 tbsp
o Black peppercorns/ Black Pepper – 1 ½ tbsp.
Chicken – ½ kg
Carrot – 2 nos
Onions – 4 nos
Tomato – 2 nos
Green chillies – 2 nos
Garlic – 6 cloves
Chicken Stock – 6 cups
Basmathi/Long grain rice – 2 cups
Lemon – 1 no
Salt to taste
Cashew nuts – 10 nos
Raisins – 10 nos
Ghee/Clarified butter – 5 tbsp.
Spices getting dry roasted
About to grind
Grinded chicken kabsa masala powder
Chicken Kabsa Masala
Onions, garlic and green chillies getting fried
Turning brown in color
With tomato puree and kabsa masala
With chicken stock
Chicken is done
rice getting cooked
Rice perfectly cooked
Roasted onions, cashew nuts and raisins
Chicken getting fried
For Kabsa Masala: Dry roast all the ingredients given under the Kabsa Masala, until they start crackling or turning dark in color. Remove from fire, bring it room temperature, grind to a fine powder in blender and store it in an air-tight container.
Peel and thinly slice the onions, halve the green chillies (lengthwise) and finely chop the garlic.
Peel and thinly slice the carrots and keep it aside.
Roughly chop the tomatoes and blend them to a fine paste.
Prick 3 to 4 holes in the lemon and keep it aside.
Heat a tbsp of ghee/clarified butter, add in the cashew nuts and fry until they turn golden brown.
Add in the raisins and fry until they turn doubles in size, remove both cashewnuts and raisins to a plate. Keep it aside.
Add in ¼ th portion of sliced onions, fry until they turn brown in color and remove to the plate.
Add in the leftover onions, green chillies and garlic, fry until they turn brown in color.
Add in the carrots and chicken pieces, along with the tomato puree, lemon, 2 tsp of kabsa masala and salt. Cook until the chicken gets ¼ th portion cooked.
Now pour in 4 cups of chicken stock and cook until the chicken is perfectly cooked. Remove the chicken and transfer it to a plate.
Now add in the basmathi/long grain rice along with salt, 1 tsp of kabsa masala and 2 cups of chicken stock. Cover and cook until the rice is done.
Meanwhile fry the chicken pieces with a tbsp of ghee or grill in microwave, for few mins or until you get the glassy appearance.
Transfer the rice to a large bowl, sprinkle the fried onions, cashew nuts and raisins over the rice along with the chicken pieces to the side of the rice.
In spite of being a food blogger, at times I get of bored of cooking, by that time we use to order food and when it comes for lunch we would prefer Biryani, in that I call up a neighborhood Andhra Style restaurant “Plantain Leaf” for biryani. Usually we go for Hyderabadi Chicken Biryani, but this time when I heard of Andhra Style Biryani, we ordered both to spot out the difference between those. I loved the Andhra Style Biryani and as a foodie I could smell the ingredients used in that Biryani and thought of trying out. Finally tried out for my Diwali Lunch, it was awesome.
Now would say a one another delicious, yummilicious biryani entering my Biryani Collections. Let us move on to the recipe…