February 18, 2022

Recipe for A One Pot Choris Masala Chicken Pulao

Name: Recipe for A One Pot Choris Masala Chicken Pulao
Ingredients: 1.2kg Chicken cut into medium sized pieces(I have used legand thigh and kept the skin on for some pieces. It helps to keep the chickenmoist. But you can discard the skin if you don’t like it); 2 cups Basmati rice (approx 350gms); 2 Onions sliced; 2 green chillies slit(optional); 4 Green cardamom; 4 cloves; 6 pepper corns; 4-6 small pieces of Cinnamon sticks; 2-3 Bay leaves; 4 Tbspn Choris Masala(Recipe in the blog link given below); 2 Tspn Ginger Garlic paste(Recipe given below); 1.5 Tspn Salt for the chicken; 1 Tspn for the Pulao(add only if required); 2 Tbspn Ghee; 2 Tbspn Oil

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Recipe for A One Pot Choris Masala Chicken Pulao

Long distance phone calls with your loved ones don’t only last longer than you think they will, they also give some super amazing ideas to try some new stuff!

So I was talking to my cousin Dalu(my 3rd or 4th cousin I still don’t know but easiest way to say cousin..hahah) and I suddenly realised it was lunch time for me and all I could see was a box of marinated chicken. So I asked her what she’d suggest I should make with that. And she gave me a beautiful white sauce recipe but Miss Lazy Bones kept knocking on my head making me think of some shortcut recipes.

Suddenly Dalu says “Just make a One Pot Pulao na”… Use any masala u have, bottle masala maybe?? And in my head I thought of the only bottle I had in my freezer and that was the Choris Masala that remained after I made a batch of Choris last year. I followed Alves Fernandes Choris recipe. The Masala recipe is in the same blog and it’s a No Fail recipe.

I decided to give it a try and it turned out so so good. I found it challenging to convince the Bitter Better that there was not a single piece of Choris in the Pulao. Just the Masala Mennnnnn. But he still dug like a Gold Digger

Marital advice: Sometimes you’ve gotta Trust her with the Rooster! Like Come Onnnn! 😊

So here’s the recipe..

Course Main Course

Cuisine Goan, Indian

Keyword Chevris pulao, chicken, Chicken Pulao, Chicken Rice, Masala Pulao, One Pot Pulao, Pulao

Servings 6 people

Ingredients

1.2kg Chicken cut into medium sized pieces(I have used legand thigh and kept the skin on for some pieces. It helps to keep the chickenmoist. But you can discard the skin if you don’t like it)
2 cups Basmati rice (approx 350gms)
2 Onions sliced
2 green chillies slit(optional)
4 Green cardamom
4 cloves
6 pepper corns
4-6 small pieces of Cinnamon sticks
2-3 Bay leaves
4 Tbspn Choris Masala(Recipe in the blog link given below)
2 Tspn Ginger Garlic paste(Recipe given below)
1.5 Tspn Salt for the chicken
1 Tspn for the Pulao(add only if required)
2 Tbspn Ghee
2 Tbspn Oil

Instructions

Wash the chicken and make 2-3 slits on each piece. Marinadethe chicken with salt and ginger garlic paste and keep it over night or for aminimum of 30 minutes if you’re running out of time.
When your’re going to make the pulao, soak the rice in Roomtemperature water before starting all the chopping, arranging, etc. so likethat you get about 20 minutes or so for the rice to soak.
Note: Soaking the rice for about 20minutes or so helps maximumamount of starch to be released from the rice and helps the rice to becomeflufflier after it’s cooked.
In a Large vessel(I say large because for Pulao, larger thevessel, grainier will the rice be) heat the Ghee and Oil on medium heat and once the oil turns hot, addthe cloves, pepper corns, cinnamon, bayleaves and cardamom
Note: As soon as you throw in the dry spices, ensure tocover the vessel as the spices tend to dance to the music and they have somesuper high jump moves(it sputters in hot oil and may spring out of the vessel.To save yourself from the dancers, just place a lid on the vessel. SIMPLE)
In about 2-3 minutes, when the super yum aromatic flavoursof the spices get infused into the oil, add the Chicken, Choris Masala paste, Onions,Tomatoes and Chillies and give it a nice stir and cover the vessel and let itcook for about 15-20 minutes on medium heat.
Note: Stir it at regular intervals in between but try toavoid being Miss. Impatient Bobby or Mr. Peeking Tom
Wash the rice at least thrice or until the water runs clear
Note: Do not run the tap at full speed or else the rice maybreak with the pressure
Do not wash the rice as if you’re trying to attack theenemy. Wash it gently just how you’d play with your lover’s hair maybe! If you’rethe kind who pulls each other’s hair, then avoid this example but get the drift!
The water has to beclear before the rice goes into the vessel. If the water is still cloudy, itmeans the rice still has starch on and the pulao will be sticky. So, don’tworry! You won’t miss the train! Wash the rice patiently till the water runsclear, even if it takes more than 3 times
Drain off all the water and add the rice into the vessel. Add4 cups of water into the vessel and give it a gentle stir and cover the vessel.Here you can increase the heat a little
Note: I like to use a silicon spatula here as the ricegrains need to be treated with utmost love & care just like my Husband treatshis Car! Oh no! Not Me….. it’s the Car first.. ALWAYS!
Also, before the rice goes in, ensure the water iscompletely drained off. Any excess water, even if little extra, might cause thePulao to turn soft and sticky. The ratio for Pulao is always 1:2 (Rice:Water)
As soon as the water begins to boil, open the vessel gentlyand check for salt at this stage. The rice will still be raw here. The watershould taste a little extra salty from what we usually eat. This is becauseonce the Rice is fully cooked, the flavour and salt gets infused in each ricegrain and it balances the final taste. So ensure the water is salty at thisstage.
Cover the vessel and allow the Pulao to cook until all thewater has fully evaporated
Once the water is fully evaporated, Turn off the heat and placethe vessel on the kitchen table with the lid kept slightly open for about 10-15minutes(we do not require more heat or else the rice will further cook in it’sown heat and turn soft)
After about 10-15 minutes, using the back of a fork or myfavourite Silicon Spatula(to save the long grains), very gently stir the riceand try to separate it each grain from clumping.
Enjoy this Hot super delish One pot pulao with some chilledraita or a nice vinaigrette salad! Yummmm!