Recipe5

Chicken Pullao

Ingredients:

1½ tsp Salt
50 gms Peas
3 Curry leaves
1 tsp Garlic Pulp
1 tsp Ginger Pulp
1 tsp Chilli Powder
2 Tomatoes, sliced
400 gms Basmati Rice
1 tsp Ground Corinader
1 Medium Onion, sliced
1 Medium Potato, cubed
4 tbsp Chopped Coriander
2 Green Chillies, chopped
75 gms Low Fat Margarine
¼ tsp Onion and Mustard seeds
175 gms Chicken, skinned, boned and cubed
700 ml Water


Method:
Wash and cook the rice for 30 minutes, then set aside in a sieve (strainer).
In a medium saucepan, melt the low-fat margarine and fry the sliced onion until golden.
Add the onion and mustard seeds, the curry leaves, ginger, garlic, ground coriander, chilli powder and salt. Stir-fry for about 2 minutes.
Add the sliced tomatoes, cubed potatoes, peas and chicken and mix everything together well.
Add the rice and stir gently to combine with the other ingredients.
Finally, add the fresh coriander and chopped green chillies. Mix and stir-fry for a further 1 minute. Pour in the water.
Bring to the boil and lower the heat. Cover and cook for about 20 minutes.