This pulao is a dish I make quite often for my family because it’s so simple and quick to cook, yet it tastes like an elaborate meal that took ages to make. It’s also a meal that everyone can make because the recipe isn’t set in stone! Feel free to change the spices, add different vegetables, or maybe throw in some beans, use different poultry/meat/seafood – go crazy!
I’m not entirely specific on how to cook the rice in this recipe – that’s because I’m so used to just measuring it by eye and adding more if the rice needs it later on. Fear not though, because there are tons of lovely people who have videos and articles about cooking rice, so just look it up on Google if you’re a little stuck.
I used “samba rice”, which is a short grained rice that’s commonly used in Sri Lanka; and its usually available in most South Asian stores.
Mind the spice please! Sri Lankan cuisine tends to be on the REALLY spicy side, so that’s why I usually add a lot more chilli than some of you may be used to seeing…adjust the spice according to your taste-buds please!
Don’t be scared at the number of green chilli in this recipe though, they’re only there for flavor not spice (if you want to amp up the heat then slit a few of the chillies and then throw them in – without deseeding them).
Ingredients
- 3 large chicken breasts, cut into big chunks
- 5 small potato, halved
- 7-8 green chilli
- 2 medium onions, finely sliced
- 2 small tomatoes, sliced
- 3 tbsp ginger-garlic paste
- 2 ½ cups soaked rice
- 3 tbsp ghee
- 2 tsp each, fenugreek seeds, cumin seeds, peppercorns
- 1 tsp fennel seeds
- 5 pcs each cardamom pods and clove
- 1 inch piece cinnamon
- 3 pcs pandan leaf (4 inch pieces)
- 2 tbsp chilli powder, cumin powder
- 3 tbsp coriander powder, pulao masala powder
- 1 tbsp chilli flakes, turmeric powder, sugar
- 1 chicken stock cube
- Salt, as needed
Method
Marinate the chicken and potatoes with the spices (chilli, cumin, coriander, pulao masala and turmeric powders), salt and sugar, and set aside.
In a large pot, heat the ghee. Add the cumin, fennel and fenugreek seeds, along with the peppercorns, cardamom pods, cloves and cinnamon stick, and fry until the fenugreek seeds are slightly darker.
Add the onions, ginger-garlic paste and green chillies, fry until the onions start to turn brown and then add the tomatoes. Cover and cook on low for 2-3 minutes, or until the tomato gets soft, then add the pandan leaves, chicken and potatoes. Pour in enough water to reach the chicken only halfway, mix, and then cook uncovered on a medium flame until almost all the liquid has evaporated. Add the rice, stock cube (dissolved in hot water) and chilli flakes and mix well. Make sure the rice covered with enough water to cook it well. Cook on medium flame, covered, until the rice is done.
Serve hot.
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