Chicken and tomato pulao
This chicken and tomato pulao from Avinash Shashidhara is seasoned with fragrant whole spices, Heinz tinned chopped tomatoes and rich coconut milk. It's an easy one-pot meal, and the chicken can be marinaded in advance.
Ingredients
Metric
Imperial
- 180g of basmati rice, aged
- 2 tbsp of ghee, or sunflower oil
- 1 bay leaf
- 1 star anise
- 1/4 tsp cumin seeds
- 3/4 in of cassia
- 3 green cardamom pods
- 1 blade of mace
- 1/4 tsp ground fennel seeds
- 1 Bombay onion, large
- 1 tsp ginger garlic paste
- 2 bird's eye chillies, green, slit in half lengthways
- 1/2 tin of chopped tomatoes
- 1/4 bunch of fresh mint, picked and chopped
- 1/4 bunch of fresh coriander, picked and chopped
- 100g of water
- 50ml of coconut milk
- salt, to taste
- raita, or seasoned yoghurt, for serving
Marinade
- 375g of boneless, skinless chicken thighs, cut in half
- 1/2 tsp ginger garlic paste
- 1 lemon, juiced
- 1/4 tsp Kashmiri chilli powder
- 1/8 tsp ground turmeric
- 1/2 tsp garam masala
- salt
Method
Mix the chicken with the remaining marinade ingredients set aside to marinade in the fridge for at least an hour
- 375g of boneless, skinless chicken thighs, cut in half
- 1/2 tsp ginger garlic paste
- 1 lemon, juiced
- 1/4 tsp Kashmiri chilli powder
- 1/8 tsp ground turmeric
- 1/2 tsp garam masala
- salt
Wash the basmati rice three times and then soak in plenty of cold water for at least an hour
- 180g of basmati rice, aged
Heat ghee or oil in a pan and fry the whole spices. Add the ground fennel, onions and ginger garlic paste and cook until the onions are dark brown
- 2 tbsp of ghee, or sunflower oil
- 1 bay leaf
- 1 star anise
- 1/4 tsp cumin seeds
- 3/4 in of cassia
- 3 green cardamom pods
- 1 blade of mace
- 1/4 tsp ground fennel seeds
- 1 Bombay onion, large
- 1 tsp ginger garlic paste
Add the green chilli and chopped tomatoes and cook for 10 minutes on a medium flame, stirring occasionally
- 2 bird's eye chillies, green, slit in half lengthways
- 1/2 tin of chopped tomatoes
Add the chicken thigh, mint and half the coriander leaves and cook for a further 15 minutes
- 1/4 bunch of fresh mint, picked and chopped
- 1/4 bunch of fresh coriander, picked and chopped
Bring the water, coconut milk and salt to a rolling boil in a separate pan then add to the chicken mixture
- 100g of water
- 50ml of coconut milk
- salt, to taste
Drain the rice completely in a colander and add to the chicken mixture
Cook on a medium flame, stirring gently, and taking care not to break the grains of rice. When the liquid comes back to the boil, turn the heat down and cover with parchment paper and a lid. Cook for 10 minutes on a low flame or until the rice is cooked and fluffy in texture
Take off the heat and rest for a further 15 minutes. Garnish with the rest of the coriander and serve with a raita or seasoned yoghurt
- raita, or seasoned yoghurt, for serving
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