what comes to your mind when i say “One pot meal”?
Rice or Polenta with some yummy veggie or meat?? No??
A quick stir fried rice or semolina with spices & herbs???
There could be endless answers & most of them just as simple and delicious!
If you don’t trust me, keep reading.
My mother is a great cook..and no, I dont say it because she means the world to me..She really is a great cook!
Her Shukto (will be guest posted soon), which is a quintessential Bengali starter is a hit and that is an understatement! Be it her Hydereabadi Murgh lazeez or chingri /prawn kalia (another bengali classic) or her vegetable chops (one of the most loved street food of all times) ~ She rocks ‘n’ roll the Kitchen of the house!
So, today as a Ganesh Chathurti treat for my lovely readers, I have a very special One-pot Chicken Pulao/Pulav Recipe. This is also a Durga Puja special dish of all times..those holidays, festivals ,dinner or lunch invites that you worry about- this is the solution!
Why is it special you ask?
☆ Its an one-pot meal and pretty versatile at it.
Not only can it be made in a Branded One-Pot meal maker, Rice cooker, Pressure cooker, Handi…it can also be made in a wok/kadai or Pan.
☆ Its quick. yes!
☆ It’s delicious. Period.
☆ It’s extremely filling. Even if you dont make a side dish or get your salads ready..your tummy will be a happy tummy!
☆ It’s got basic ingredients that’s easily available.
☆ versatility is a word I adore. This is versatile..Not only in terms of how its served but how it can be made ~ Swapping an ingredient or two, adding 3 more, minus 1 here or there is all common But you can even alter the sequence of a step of making or two. It wont matter much!
☆ Don’t think these one-pot meals are for work days..this can be just as Posh and apt for those fancy dinner parties. All you need is a decent plating skill!
(Shh..If I can plate, so can you! trust me!)
How about taking a look now,
Without much ado, lets get started on the fun quick culinary trip!
My mother's One pot chicken pulao Recipe
♡ Chicken (With bones), 500gm
♡ Basmati rice (soaked for at least half an hour), 2- 2.5 cups
♡ onions (finely sliced), 1 big & 1 small
♡ Tomatoes (chopped small), 1 big or 2 small pieces
♡ Curd or yogurt, 1/4 cup or 3 big tablespoon
♡ ginger garlic paste- 1 big tablespoon
♡ Green chilies (chopped fine), 1 or to taste
♡ Salt, to taste
♡ Red chili powder/Kashmiri chilli powder, 2 teaspoon or to taste
♡ coriander powder, 1- 1.5 teaspoon
♡ Garam Masala powder, 3/4th teaspoon
♡ Whole garam masala
(Cinnamon- 1″ stick,
Green Cardamom – 1 or 2,
Cloves – 1 or 2,
Nutmeg, a small piece)
♡ 1/4 cup oil + 1/4 cup ghee
♡water, as required
♡ chopped green & red chilies for garnishing (optional)
*Please note that these recipes can be made in pressure cooker, one pot cookers, Handi, even rice cooker..but I, for my love of woks/kadai, dared to use a aluminium alloy kadai
I am hopeful my wok lover friends will like this recipe*
♡ In a bowl, marinade chicken pieces with Salt, Beaten curd/yogurt, chilli powder.
♡ Heat oil + ghee in a heavy bottomed Vessel (of your choice), put in the whole garam masala and let them crackle.
♡Add Onion and sauté till golden brown.
Put Ginger-garlic paste and cook for another minute or two.
♡Now add some water ( a few tablespoons) and mix everything well.
Add chicken along with the marinade with a little salt to fasten the process.
♡Add the chopped tomatoes, chopped green chilies and all the powder spices (apart from already added red chilli powder) to the chicken and mix well.
let this cook, uncovered over medium flame for 10 minutes.
♡ Add 2 cups of water and cook covered with a lid on low flame.
When its done the oil in the gravy will be released.
♡ Once the water starts boiling, add the drained rice and mix gently. (You may or may not add a little extra water for the rice to get cooked)
Let the rice cook covered for 5 minutes over medium flame.
♡ Check after five minutes and if the water has been partially evaporated, mix again gently and cover to cook some more for as long as needed for the rice to cook to the texture u like.
(I like my rice grains not too soft or mushy)
♡ Once the rice is done, turn off the flame. Now there is something you need to do it – Take a fork and fluff up the rice very gently (Make sure you dont break the rice grains)
♡ Serve with a twist -Opt for vegetable stir fry with crispy potato balls Or boondi raita.
Or just like that!! Its just as filling & yummy by itself 🙂
Notes & Tips :
☆ Depending on the pot/wok/pan/vessel you are using, the cooking time will differ.
☆ You may include Star anise, bay leaves, etc. too but for this family recipe,we dont usually use any.
☆ The last time I made it,I had used a variant of Basmati rice that needed some extra water & cooking time. So go figure!
☆ If you dont like your rice dishes too tangy, vary the amount of curd/yogurt & tomato. To each, their own!
☆ Keep stirring now and then to avoid burning or sticking to the pan/wok.
I am hoping you will like this family recipe & try it some time.
Will look forward to your kind feedback, eh!
Until next time, enjoy the festive season ahead 😀
Update : I am ecstatic to let you guys know that I have taken part in an Online Event yet again for Food Bloggers held by Kolkata Food Bloggers. The lovely fellow blogger who is featured for this “Family signature recipes” special event is Debjani Chatterjee Alam from Debjani’r Rannaghar.
Reach me here or on facebook, twitter or google plus .
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“YUMM IT” to save this post.Dont forget to Pin this. I am on pinterest as Piece of CerebrumAlso, you might want to look into the #WeeklyChallenge for #Foodbloggers to promote more ‘blog reading’.
Love & Luck,
Roy ❤ ❤
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