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Spicy Chicken Pilaf |
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Serves: 4 Print this Recipe(Murgh Pullao) Category: Non-Vegetarian Pilafs Makes 4 to 6 servings A classic north Indian dish for everyday or for a special occasion, this pullao is a favorite among children and teenagers. Any leftovers are promptly divvied up for school lunches and college dorms. 1 1/4 cups basmati rice, sorted and washed in 3 to 4 changes of water 2 1/3 cups water 3 tablespoons vegetable oil 5 to 7 green cardamom pods, crushed lightly to break the skin 3 black cardamom pods, crushed lightly to break the skin 2 sticks cinnamon (1-inch each) 1 large onion, cut in half lengthwise and thinly sliced 2 cloves fresh garlic (large), minced 2 tablespoons peeled minced fresh ginger 1 to 3 fresh green chili peppers, such as serrano, minced with seeds 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon dried fenugreek leaves 1 teaspoon Garam Masala + 1/4 teaspoon for garnish 1/2 teaspoon ground turmeric 1 teaspoon salt, or to taste 1 pound boneless skinless chicken breast halves, cut into 1 1/2-inch pieces 1 large tomato, finely chopped 1/2 cup finely chopped fresh cilantro, including soft stems 1 cup nonfat plain yogurt, whisked until smooth 1. In a medium bowl, soak the rice in the water, about 30 minutes. 2. Heat the oil in a large saucepan over medium-high heat and cook the green and black cardamom pods, and cinnamon, stirring, 30 seconds. Add the onion and cook, stirring, until golden, about 5 minutes. 3. Add the garlic, ginger, and green chili peppers, stir about 1 minute, then add the coriander, cumin, fenugreek leaves, 1 teaspoon garam masala, turmeric, and 1/2 teaspoon salt, and stir another minute. 4. Add the chicken, tomato, and cilantro, then add the yogurt, a little at a time, stirring constantly to prevent it from curdling until it comes to a boil. Reduce the heat to medium, cover the pan, and cook until the chicken is tender and the sauce is thick, 10 to 15 minutes. Leaving about 1/2 cup of the sauce in the pan, remove the chicken pieces to a bowl and keep warm. 5. Mix in the rice with the water it was soaking in, and the remaining 1/2 teaspoon salt, and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until most of the water has been absorbed but the rice is not yet fully cooked, about 10 minutes. 6. Carefully mix in the cooked chicken. Cover and cook over low heat until the rice is tender, about 10 to 12 minutes. Remove from the heat and allow the rice to rest undisturbed about 5 minutes. Transfer to a serving platter, fluff with a fork, sprinkle the 1/4 teaspoon garam masala on top, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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