The Pulao is said to be a 'North Indian' dish, although the Pulao has been prepared in South Indian households for centuries. Pulao derives from the word 'Pilaf', the name of a very popular dish common in Middle Eastern Cuisines.
Try this recipe!
Ingredients
4 Chicken Thighs
2 1/2 cups Jasmine Rice
1/3 bunch Cilantro
6 Anaheim Peppers (Alternatively, one could use Jalapeno Peppers – 4 numbers)
2 tsp Ginger, grated
1 tsp Turmeric
1 cup Hunt’s Fire-Roasted Tomatoes
1/3 cup Blanched Almonds
3 Bay Leafs
6 Cardamom seeds, ½ inch Cinnamon stick, 4 Cloves, 1 Aniseed
½ cup Non-Fat Yogurt
2 Tbsp Olive oil
2 Diced Medium-sized Red Onions
Juice from 1 Lemon
½ tsp Coriander Powder
1 tsp salt
1 tsp Aachi Brand Chicken Masala Powder (can substitute this with ½ tsp Garam Masala Powder)
Directions
There are 2 main steps:
1) Marinating the chicken:
2) Preparing the Pulao base
3) Letting the Pressure Cooker do its magic.
Step 1: Marinating the Chicken
a. Remove any visible fat. Make bite-sized pieces. Set aside.
b. In a separate mixing bowl, mix ginger, garlic, turmeric, Lemon juice, Chicken Masala Powder, and salt.
c. Coat Chicken with Marinade and let chicken marinate in the refrigerator for 30 minutes.
Step 2: Preparing the Pulao base
a. Heat oil on Medium-high. Add 6 Cardamom seeds, ½ inch Cinnamon stick, 4 Cloves, 1 Aniseed, and gently let simmer for 2 minutes.
b. Add onions, seeded peppers, Cilantro (stems discarded) and fry them until onions start browning and chili peppers are partially cooked.
c. Turn down heat to medium, toss in Hunt’s tomatoes and continue cooking them until they soften. Turn off heat. With a wooden spatula, scoop up tomatoes and transfer them into a blender.
d. At this point, I introduce you to my healthy twist. A traditional Tamilnadu-style Pulao recipe might use coconut milk. Almond milk is my answer to the ‘rich’ ,‘flavorful’ , ‘moist’ touch that coconut milk.
Blanch your skin-on almonds based on instructions here (http://gourmet.lovetoknow.com/How_to_Blanch_Almonds). Basically blanching skin-on almonds involves throwing almonds into boiling water and peeling their skin, which is otherwise hard to get rid off. In a spice grinder, grind almonds until you have a smooth milky solution of crushed Almonds.
Transfer Almond ‘Milk’ into a blender/spice grinder. Add ½ cup of Yogurt, chilli peppers, and do not forget to transfer the cooked tomatoes and cilantro from the pan. Add ¼ cup of water and make a fine puree. Transfer this puree into a pressure cooker.
Now, take out marinated chicken from the refrigerator. Toss chicken with marinade into the pan and turn on the stove. On medium heat, mix chicken well with the onions. After 2 minutes turn off heat. Now for the final step:
Step 3: Letting the Pressure Cooker do its magic.
Transfer 2.5 cups of Jasmine Rice into the Pressure Cooker that has the Almond Milk. Add 3 cups of water. Add an appropriate amount of salt to suit your taste buds and stir well. For a healthier twist, avoid adding salt at this point all together. Close the cooker and turn on heat to medium-high. Wait until a gentle stream of steam starts spouting out of it. Turn on Timer in your microwave to 20 minutes.
After timer goes off, turn off heat and let pressure cooker cool off for the next 20 minutes. Open pressure cooker and your delectable pulao should be ready.
Side suggestions are: Indian-style Cucumber-salad.
Enjoy!!
Try this recipe!
Ingredients
4 Chicken Thighs
2 1/2 cups Jasmine Rice
1/3 bunch Cilantro
6 Anaheim Peppers (Alternatively, one could use Jalapeno Peppers – 4 numbers)
2 tsp Ginger, grated
1 tsp Turmeric
1 cup Hunt’s Fire-Roasted Tomatoes
1/3 cup Blanched Almonds
3 Bay Leafs
6 Cardamom seeds, ½ inch Cinnamon stick, 4 Cloves, 1 Aniseed
½ cup Non-Fat Yogurt
2 Tbsp Olive oil
2 Diced Medium-sized Red Onions
Juice from 1 Lemon
½ tsp Coriander Powder
1 tsp salt
1 tsp Aachi Brand Chicken Masala Powder (can substitute this with ½ tsp Garam Masala Powder)
Directions
There are 2 main steps:
1) Marinating the chicken:
2) Preparing the Pulao base
3) Letting the Pressure Cooker do its magic.
Step 1: Marinating the Chicken
a. Remove any visible fat. Make bite-sized pieces. Set aside.
b. In a separate mixing bowl, mix ginger, garlic, turmeric, Lemon juice, Chicken Masala Powder, and salt.
c. Coat Chicken with Marinade and let chicken marinate in the refrigerator for 30 minutes.
Step 2: Preparing the Pulao base
a. Heat oil on Medium-high. Add 6 Cardamom seeds, ½ inch Cinnamon stick, 4 Cloves, 1 Aniseed, and gently let simmer for 2 minutes.
b. Add onions, seeded peppers, Cilantro (stems discarded) and fry them until onions start browning and chili peppers are partially cooked.
c. Turn down heat to medium, toss in Hunt’s tomatoes and continue cooking them until they soften. Turn off heat. With a wooden spatula, scoop up tomatoes and transfer them into a blender.
d. At this point, I introduce you to my healthy twist. A traditional Tamilnadu-style Pulao recipe might use coconut milk. Almond milk is my answer to the ‘rich’ ,‘flavorful’ , ‘moist’ touch that coconut milk.
Blanch your skin-on almonds based on instructions here (http://gourmet.lovetoknow.com/How_to_Blanch_Almonds). Basically blanching skin-on almonds involves throwing almonds into boiling water and peeling their skin, which is otherwise hard to get rid off. In a spice grinder, grind almonds until you have a smooth milky solution of crushed Almonds.
Transfer Almond ‘Milk’ into a blender/spice grinder. Add ½ cup of Yogurt, chilli peppers, and do not forget to transfer the cooked tomatoes and cilantro from the pan. Add ¼ cup of water and make a fine puree. Transfer this puree into a pressure cooker.
Now, take out marinated chicken from the refrigerator. Toss chicken with marinade into the pan and turn on the stove. On medium heat, mix chicken well with the onions. After 2 minutes turn off heat. Now for the final step:
Step 3: Letting the Pressure Cooker do its magic.
Transfer 2.5 cups of Jasmine Rice into the Pressure Cooker that has the Almond Milk. Add 3 cups of water. Add an appropriate amount of salt to suit your taste buds and stir well. For a healthier twist, avoid adding salt at this point all together. Close the cooker and turn on heat to medium-high. Wait until a gentle stream of steam starts spouting out of it. Turn on Timer in your microwave to 20 minutes.
After timer goes off, turn off heat and let pressure cooker cool off for the next 20 minutes. Open pressure cooker and your delectable pulao should be ready.
Side suggestions are: Indian-style Cucumber-salad.
Enjoy!!
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