Chicken Ribbon Pulav – Posting our 100th recipe!!!

We are thrilled to mark the beginning of this holiday season with our 100th recipe. Looking back, it has been a wonderful experience to share these culinary experiments with dear readers like you. Undoubtedly, it was your constant support and encouragement that sustained us through this mouthwatering journey. A grand occasion like this demands a grand recipe and we are sure that “Chicken ribbon pulav” fits that bill perfectly. Once we made this recipe, the lingering aroma, taste and visual appeal exceeded our own expectations. I am sure it will be a wonderful addition to your “to do” list for this holiday season. Enjoy!!!!

WISH yOU A MERRY X’MAS AND A VERY VERY HAPPY AND BRIGHT YEAR 2011!!!

For Ghee rice

Basmati rice 2 ¼ cups
Garam masala powder 1 tsp
Ghee 2 tsp
Chicken stock 2 cups
Water 2 ½ cups
Red onion 1 medium, finely chopped
Salt as needed

Preparation

Wash and drain the rice well. Heat 2 tsp ghee in a pressure cooker (7 Liters) and add the garam masala. Stir fry that for a minute and then add the finely chopped red onions. Cook the onions till translucent and then add the drained rice. Stir fry the rice for 3-4 minutes. Next add the chicken stock, water and salt. Cover the pressure cooker and wait for the steam to come. Once steam starts to come, put the weight and cook at high heat for 2 minutes and then simmer for 3 minutes. Remove from fire and allow the pressure to release by itself. Open lid, transfer the cooked rice to a bigger container and sprinkle with little lemon juice, which keeps the grains separated. Set this aside.

For preparing red chicken masala

Boneless chicken ½ kg, cut to small cubes
Kashmiri red chilly 2 nos
Ginger garlic paste 1 tsp + 1 tsp
Red onions 1 medium, finely chopped
Curry leaves finely chopped, 2 TBSP
Red chilly powder ½ tsp
Turmeric powder ¼ tsp
Garam masala ½ tsp
Almond paste 2 TBSP (Soak ½ cup almonds for 30 minutes in warm water, grind to a smooth paste)
Tomato puree ½ cup
Oil 1 tsp + 1 tsp
Salt as needed

Preparation

Make a smooth paste with Kashmiri chilli and ginger garlic paste with little water. Add salt and marinate the cleaned, cut chicken with this paste for at least 1 hour.

After marination, heat 1 tsp oil in a pan at medium high. Add the chicken pieces and cook until oil separates. Transfer this to a bowl.

To the same pan add 1 tsp oil. Add the chopped onions and sauté till translucent. Next add 1 tsp ginger garlic paste and salt. Cook for another minute or two and then throw in the chopped curry leaves. Now add the red chilly powder, turmeric powder and garam masala. Mix well and cook till the raw smell goes off. Now add the almond paste followed by tomato puree. Add the chicken and cook until the masala thickens. Remove from fire and set aside.

For preparing green chicken masala

Boneless chicken ½ kg
Coriander leaves one bunch
Green chilly 2 nos
Ginger garlic paste 1 tsp + 1 tsp
Garam masala ½ tsp
Almond paste 2 TBSP (left over from the red masala)
Red onions 1 medium, finely chopped
Oil 1 tsp + 1 tsp
Salt as needed

Preparation

Make a smooth paste with coriander leaves, 1 tsp ginger garlic paste, green chilly and salt. Use ½ of the prepared green paste to marinate the chicken for 1 hour.

After marination, as we did for the red masala, cook the chicken until oil separates. Set aside.

In the same pan add 1 tsp oil. Sauté the red onions followed by ginger garlic paste and garam masala. When the onions are translucent add the rest of the green masala paste and salt, mix well. Add the almond paste, mix well and add the chicken. Coat the chicken well with the masala and switch off when thickened. Set aside.

Final layering of the pulav

Boil water in a deep pan and steam the prepared rice for 3-4 minutes to moisten the same.

Apply butter to the bottom and sides of a serving vessel. Prepare the first layer with rice, for about 1 inch high. Next add the green chicken and top it with another layer of the rice. Add the red chicken masala layer, followed by the last layer rice. Press down with your palm. Now demould the pulav onto a serving plate and garnish with coriander leaves and nuts.

Cheers!!!
Suji