Thursday, October 11, 2012

Chicken Cholay Pulao

1 lb Boneless Chicken, cubed
3 cups Basmati Rice , washed and soaked in water for atleast half hour
1 (15 oz) can of Garbanzos beans/Chick peas/Cholay
1 cup of fried onions :D
2 tbsp oil
1 tbsp Ginger and Garlic paste
1 tsp Salt
1 tsp Red chilli powder
1 tsp Haldi
1 tbsp Cumin Powder
1/2 cup Yoghurt, whipped

Start off with a cup of already fried onions and put them in oil. Stir for a minute until the color turns dark brown. Quickly add a cup of water. You are welcome to slice fresh onions and fry them until golden brown..but I personally prefer this shortcut!


Add the spices and ginger garlic paste. Braise for another minute


Add the yoghurt and the chicken.

Braise for a few minutes till chicken changes color and everything else comes together.


Now, drain the chickpeas and rinse them out with water. Add it to the pot.

Brasie for another 5 minutes or so. At this point, chicken should be almost tender. Add the drained rice.
Add water. water level should reach an inch above the chicken and rice and all. Its a little tricky sometimes but its always good to add less water than more. You can always add more later.

Do not cover and let it all come together and cook until most of the water is absorbed by the rice.


At this stage, you cover and put the pot on a dum griddle and leave it on the lowest seting for about 20 minutes.

Give it a good stir but gently and check the situation of the rice. If it still needs cooking.. cover and return to the stove. All the liquid should be absorbed by the rice and the rice and checken and chickpeas should be tender by this stage.


Serve with Raita..

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