Chiria Matar Pulao

(Chicken-Peas Pulao)
 

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Serving Size: 3-4 persons

 

Ingredients:

Chicken - 250-300 g, cut to medium pieces

Basmati Rice - 2 cups

Green Peas - 1/2 cup

Yoghurt/Doi - 2 tbsp, heaped

Milk - 1/4 cup

Onions - 1 small, sliced

Ginger - 1 tbsp, grated/paste + 1 tsp finely sliced

Garlic - 1 tsp, grated/paste

Cilantro shoots - 2 tbsp, finely chopped

Salt - To taste

Oil - 2 tbsp

Ghee - 1 tbsp

Whole Garam Masala:

Green Cardamom - 2, coarsely broken

Black Cardamom - 1, broken

Cinnamon - 2 x 1 inch pcs, coarsely broken

Cloves - 4, coarsely broken

Bay Leaf - 1 small

Nutmeg - 1, coarsely broken

Mace - 1, coarsely broken

 

 

 

 

Preparation:

  1. Wash rice thoroughly, drain water, and keep aside

  2. Beat yoghurt into a smooth homogenous paste.

Cooking procedure:

  1. Heat oil in a kadhai. Fry the sliced onions for 4-5 minutes until they turn deep brown. Remove and set aside.

  2. To the same oil, and add whole garam masala (except black cardamom) + finely sliced ginger + cilantro shoots. Fry for a minute.

  3. Add chicken and fry on medium heat for 5 mins.

  4. Add yoghurt, mix well, and fry for 2 mins on medium heat. When oil begins to separate, add 1/2 cup water, cover and cook chicken for 10 mins on medium low heat.

  5. Remove chicken from heat, cool, and using a strainer separate the chicken pieces while collecting the chicken stock.

  6. Before moving to the next step make the pulao broth. Measure the amount of chicken stock collected. To it add 1/4 cup milk + water to make a total volume of 3 cups.

  7. Heat ghee in a deep bottom vessel or handi and add black cardamom. Fry for a minute and add grated ginger + garlic. Make sure ghee is not overheated or else the masala will be charred. Fry on medium heat for 1-2 mins while stirring continuosly.

  8. Add rice and fry for 3 mins on medium low heat. Then add the peas and chicken and fry for another minute.

  9. Add 3 cups of pulao broth (Step 5) + salt. Once the broth starts boiling, turn heat to low, cover, and cook for 17 minutes. Then turn off heat and leave the cooking vessel covered for another 5 mins on the cooking stove.

  10. Remove from heat and mix in the fried onions (Step 1).

 

Serving Suggestions:

Its a meal by itself and usually does not require any accompaniments. Green salad or raita is recommended.