Tuesday, April 21, 2009

Green Chicken Pulao

My mother never has to look at recipes to know just how to optimize on a single marinade and incorporate it into several different varieties. Green chicken pulao (rice) is just that perfect example. As she made this, I noted it all down. I love her little lessons. She goes real fast!! I had to be quick enough to ask her questions at the right time and make remarks as necessary. This dish is fairly easy if you have that stuff lying around. I tend to make the green masala and freeze it (another good idea from my mother). This way I always have the masala to make a quick Indian meal.
Green Chicken Pulao
1 lb chicken breasts, cut into pieces
Marinate this chicken in green masala
1 cup yogurt
1 cup long grain basmati rice
1 teaspoon whole cloves
3 medium red potatoes, cut in chunks
1 medium diced onion
1/4th tspn turmeric powder
1 tsp coriander powder
1 tspn cumin powder
salt to taste
1 tblspon vegetable oil

Boil potatoes in a large pot till about moderately tender (around 15 mins the fork should easy slide in, but the potatoes should not be too soft). In a mixing bowl, mix together yogurt, chicken &  green masala. Let marinate for 30 mins in the fridge. At the same time, in another pot, add onions and sautee till soft. Add cloves, and the balance of the dry spices (including salt); satuee the onions some more till all the spices blend. Add chicken, mix well alltogether. The yogurt should make a nice creamy blend. No need to add extra water at this point. The chicken should start cooking now. Keep a close eye on the chicken curry, if it tends to dry a bit, then you may add some water. Add rice after 15 mins or so, cover & cook for another 20 mins. The rice should fluff up when cooked and the chicken should be tender. Serve with raw onions marinated in lemon & salt.