Food
Featured Recipe of the Month:
Delicious Chicken Pullao
During holiday season delicious Chicken Pullao had been the great hit in my house. This dish is a complete meal on its own, but is also delicious served with a lentil dish such as Tarka Dhal. Here is the recipe. Cook and enjoy with your family!
Serves 4
Ingredients
75 g/3 oz/6 tbsp olive oil
1 medium onion, sliced
1/4 tsp mixed onion and mustard seeds
3 curry leaves
1 tsp ginger pulp
1 tsp garlic pulp
1 tsp ground coriander
1 tsp chili powder
1 1/2 tsp salt
2 tomatoes, sliced
1 medium potato, cubed
50 g/2 oz/1/3 cup frozen peas
175 g/6 oz/1 1/4 cups chicken, skinned, boned and cubed
400 g/14 oz/2 cuos basmati rice
4 tbsp chopped frash coriander (cilantro)
2 fresh green chillies, chopped
700 ml/24 fl oz/3 cups water
1. Wash and soak the rice for 30 minutes, then set aside in a sieve (strainer).
2. In a medium saucepan, heat olive oil and put musturd seed, ginger Gralic for 30 seconds.
3. Then put sliced onion and fry it until golden brown.
4. Add curry leaves, ground coriander, chilli powder and salt, Stri-fry for about 2 minutes.
5. Add the sliced tomatoes, cubed potato, peas and chicken and mix everything together well.
6. Add the rice and stir gently to combine with other ingredients.
7. Finally, add the fresh coriander (cilantro) and chopped green chillies.
8. Mix and stir-fry for a further 1 minute. Pour in the water.
9. Bring to the boil and lower the heat. Cover and cook for about 20 minutes.
Delicious Chicken Pullao
During holiday season delicious Chicken Pullao had been the great hit in my house. This dish is a complete meal on its own, but is also delicious served with a lentil dish such as Tarka Dhal. Here is the recipe. Cook and enjoy with your family!
Serves 4
Ingredients
75 g/3 oz/6 tbsp olive oil
1 medium onion, sliced
1/4 tsp mixed onion and mustard seeds
3 curry leaves
1 tsp ginger pulp
1 tsp garlic pulp
1 tsp ground coriander
1 tsp chili powder
1 1/2 tsp salt
2 tomatoes, sliced
1 medium potato, cubed
50 g/2 oz/1/3 cup frozen peas
175 g/6 oz/1 1/4 cups chicken, skinned, boned and cubed
400 g/14 oz/2 cuos basmati rice
4 tbsp chopped frash coriander (cilantro)
2 fresh green chillies, chopped
700 ml/24 fl oz/3 cups water
1. Wash and soak the rice for 30 minutes, then set aside in a sieve (strainer).
2. In a medium saucepan, heat olive oil and put musturd seed, ginger Gralic for 30 seconds.
3. Then put sliced onion and fry it until golden brown.
4. Add curry leaves, ground coriander, chilli powder and salt, Stri-fry for about 2 minutes.
5. Add the sliced tomatoes, cubed potato, peas and chicken and mix everything together well.
6. Add the rice and stir gently to combine with other ingredients.
7. Finally, add the fresh coriander (cilantro) and chopped green chillies.
8. Mix and stir-fry for a further 1 minute. Pour in the water.
9. Bring to the boil and lower the heat. Cover and cook for about 20 minutes.
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