Chicken Pulao with pickled onions and tomato, raita and parathas

This is an excellent menu for those catering for a mixed bunch, some of whom like it hot and some who don't......but worry not - if everyone is up for the spice, feel free to crank up the pulao!

This Pulao is a combination and adaptation of multiple recipes actually - inspired of course by Mr Stein. Parathas and raitas can be found elsewhere on the blog - or simply invent your own spiced yoghurts. I suppose parathas aren't really necessary with a pulao....but hey, I was peckish.

Chicken Pulao, Paratha, Raita and Pickled Onion & tomato relish

Ingredients

Marinade

2 tsp Kashmiri chilli powder

1 tsp turmeric

2 tsp salt

4 cm / 20g ginger

4 cloves garlic

4 tsp lime juice

2 tbsp natural yoghurt

Pickled onions

2 medium red onions, halved and sliced as finely as you can with a knife, or mandolin them

1-2 large ripe fresh tomatoes, medium chop

2-3 fresh green chillies, finely chopped in rounds, seeds in

2 tbsp lime juice

2 tbsp white wine vinegar

1 tsp salt

Handful coriander, chopped, to serve

Stock

1 litre water

3 dried kashmiri chillies, ripped up into 3 pieces or so each

1/2 tsp grated nutmeg and/or 2 blades mace

2 indian bay leaves

2x 4cm cinnamon quills

4 green cardamom pods, lightly bruised

2 black cardamom pods, lightly bruised

4 cloves

1/2 tbsp (yes, tablespoon) fennel seeds

8cm/ 50g ginger, chopped

6 cloves garlic, chopped

1 large onion, chopped

Chicken Pulao

4 good sized skinless chicken breasts, cut cross grain into 2 or 3 pieces each

3 tbsp/ 15g ghee or vegetable oil

10 black peppercorns

2 medium red onions, finely chopped (or sliced if you prefer)

400g basmati rice (rinsed through in warm water 5 times and drained)

750ml stock (the one above - if you reduced too much, add water to make up 750ml)

Pinch saffron infused in 2 tbsp warm milk for 15 mins

55g cashew nuts fried in ghee until golden, to finish

Method

Place the yoghurt in a Nutri-bullet or similar mini food processor along with the garlic and ginger and blend. Transfer to glass bowl and add remaining marinade ingredients. Add the chicken pieces and mix thoroughly. Cover and place in fridge for at least an hour or preferably 3.

Next make the stock. Place everything in a pan, bring up to almost a boil, then turn down and simmer for 20 mins. Turn off heat, leave to cool and then strain, reserving the stock and discarding the sieved spices and onion.

Next, the pickled onions. Mix everything together in a bowl except the coriander. (Mix that through just before serving). 

Onto the Pulao! Heat the oil in large heavy based pan over medium heat. Fry the peppercorns for about 1 min then add the onions and fry until golden brown. Add the chicken with the marinade and cook for 10 mins. Add the rice, stir to coat in the oil, then add the stock. 

Bring to the boil, then reduce heat to low-medium simmer, cover with well fitting lid (or double up with foil as well as lid) and cook for 15 mins.

Use this opportunity to mix up your raita, cook your parathas and keep them warm.

Remove the Pulao from the heat, add the saffron milk, cover and rest for 5 mins.

Scatter with the cashews and coriander, and serve.

Chicken Passanda (With Tarka dal & Mushroom Pulao)

Chicken Passanda (With Tarka dal & Mushroom Pulao)

I have come to the conclusion that it will take some doing to prevent me from marinating all chicken dishes in variants of the one used for Butter Chicken etc. So, whilst this recipe didn't call for it, I did it anyway and thoroughly enjoyable it was too. 
(You can find the Tarka Dal elsewhere on the blog)

Chicken Passanda with Tarka Dal and Mushroom Pulao

Onto the method then:

Chicken Passanda
Marinade 1
4 skinless chicken breasts cut cross grain into 2 or 3 good sized pieces
Juice 2 limes
2 tsp Kashmiri chilli powder
1 tsp salt.
Put chicken in bowl & mix all the other ingredients well together. Cover and place in fridge for an hour.
Marinade 2
50g Natural Yoghurt
50g Double Cream
4 large cloves garlic, roughly chopped
6 cm root ginger, peeled and roughly chopped
1 tsp turmeric
1 tsp Garam Masala
1 tsp Dhania Jeera
In a Nutri-bullet or similar small blender or food processor, mix the yoghurt, cream, garlic and ginger. Transfer to glass bowl and mix in the remaining ingredients.

Add to the marinating chicken, cover and return to fridge for as long as possible but at least 3 hours. (I have let this go overnight without problems)

3 tbsp/ 15g ghee or vegetable oil (or mix)
5 cm cinnamon stick
2 green cardamom pods, slightly bashed with rolling pin or similar
2 red onions, finely chopped
3 cm ginger - pulped or finely grated
4 gloves garlic - crushed
1 tsp Gound coriander or dhania jeera also fine
1 tsp turmeric
2 tsp Kashmiri chilli powder
2 tbsp ground almonds
1 tsp salt
100ml water
Handful toasted flaked almonds
Handful fresh coriander, chopped

Method:
Heat oven to 240c or max. Place chicken pieces on oiled wire rack over tray or thread onto oiled metal skewers. Roast for 30 or so mins until almost cooked and lightly charred in places.
Remove and set aside.

Heat oil/ ghee in large heavy pan over medium heat. Add cinnamon and cardamom and fry for 30 secs, then add onion and fry until golden brown. Stir in Ginger and garlic and fry for a further 2-3 minutes then add the ground coriander, turmeric and chilli powder and fry for 30 secs.
Add the chicken, ground almonds, salt and water. Bring to a simmer and cook until sauce has reduced and the chicken is cooked. You can add a dollop more plain yoghurt if you like.

Scatter over the toasted almonds and chopped coriander to serve.

Mushroom Pulao
3 tbsp vegetable oil
1 tsp cumin seeds
6 bruised green cardamom pods
5 cm cinnamon quill
1 medium onion, finely chopped
4 cm ginger, finely grated of pulped
3 cloves garlic, finely crushed
50 g dried mushrooms - soaked in boiling water for 30 mins, or use fresh mushrooms of any type you choose. (I tried it with dried porcini and whilst the flavour was good, they were a bit on the chewy side)
1 tsp salt
350g basmati rice, rinsed through 5 times in warm water and drained
500ml water
Handful fresh chopped coriander
3 green chillies, chopped (seeds in)

Method:
Heat oil in large heavy based pan over medium heat. Add cumin seeds, cardamom pods and cinnamon and fry for 30 secs. Add the onion and fry until golden brown. Add the ginger and garlic, frying for another 2 mins or so, then add the drained mushrooms/ fresh mushrooms and salt. Add the rice, stir to coat in the oil. Pour int he water and bring to the boil, then reduce heat to low and cover with lid. Cook for about 8-10 mins or until all the water has been absorbed by the rice. Remove from heat and leave to stand for 10 mins with the lid on.
Scatter with the chillies and coriander and serve.