Recipe for A One Pot Choris Masala Chicken Pulao

Long distance phone calls with your loved ones don’t only last longer than you
think they will, they also give some super amazing ideas to try some new stuff!

So I was talking to my cousin Dalu(my 3rd or 4th cousin I still don’t know but
easiest way to say cousin..hahah) and I suddenly realised it was lunch time for
me and all I could see was a box of marinated chicken. So I asked her what she’d
suggest I should make with that. And she gave me a beautiful white sauce recipe
but Miss Lazy Bones kept knocking on my head making me think of some shortcut
recipes.

Suddenly Dalu says “Just make a One Pot Pulao na”… Use any masala u have, bottle
masala maybe?? And in my head I thought of the only bottle I had in my freezer
and that was the Choris Masala that remained after I made a batch of Choris last
year. I followed Alves Fernandes Choris recipe. The Masala recipe is in the same
blog and it’s a No Fail recipe.

I decided to give it a try and it turned out so so good. I found it challenging
to convince the Bitter Better that there was not a single piece of Choris in the
Pulao. Just the Masala Mennnnnn. But he still dug like a Gold Digger

Marital advice: Sometimes you’ve gotta Trust her with the Rooster! Like Come
Onnnn! 😊

So here’s the recipe..

Servings: 6 people

Author:

Course:

Main Course

Cuisine:

Indian Goan

Keywords:

chicken Chevris pulao Pulao Chicken Pulao Chicken Rice Masala Pulao One Pot Pulao

Instructions

1 Wash the chicken and make 2-3 slits on each piece. Marinadethe chicken with salt
and ginger garlic paste and keep it over night or for aminimum of 30 minutes if
you’re running out of time.
2 When your’re going to make the pulao, soak the rice in Roomtemperature water
before starting all the chopping, arranging, etc. so likethat you get about 20
minutes or so for the rice to soak.

Note: Soaking the rice for about 20minutes or so helps maximumamount of starch
to be released from the rice and helps the rice to becomeflufflier after it’s
cooked.
3 In a Large vessel(I say large because for Pulao, larger thevessel, grainier will
the rice be) heat the Ghee and Oil on medium heat and once the oil turns hot,
addthe cloves, pepper corns, cinnamon, bayleaves and cardamom

Note: As soon as you throw in the dry spices, ensure tocover the vessel as the
spices tend to dance to the music and they have somesuper high jump moves(it
sputters in hot oil and may spring out of the vessel.To save yourself from the
dancers, just place a lid on the vessel. SIMPLE)
4 In about 2-3 minutes, when the super yum aromatic flavoursof the spices get
infused into the oil, add the Chicken, Choris Masala paste, Onions,Tomatoes and
Chillies and give it a nice stir and cover the vessel and let itcook for about
15-20 minutes on medium heat.

Note: Stir it at regular intervals in between but try toavoid being Miss.
Impatient Bobby or Mr. Peeking Tom
5 Wash the rice at least thrice or until the water runs clear

Note: Do not run the tap at full speed or else the rice maybreak with the
pressure

Do not wash the rice as if you’re trying to attack theenemy. Wash it gently just
how you’d play with your lover’s hair maybe! If you’rethe kind who pulls each
other’s hair, then avoid this example but get the drift!

The water has to beclear before the rice goes into the vessel. If the water is
still cloudy, itmeans the rice still has starch on and the pulao will be sticky.
So, don’tworry! You won’t miss the train! Wash the rice patiently till the water
runsclear, even if it takes more than 3 times
6 Drain off all the water and add the rice into the vessel. Add4 cups of water
into the vessel and give it a gentle stir and cover the vessel.Here you can
increase the heat a little

Note: I like to use a silicon spatula here as the ricegrains need to be treated
with utmost love & care just like my Husband treatshis Car! Oh no! Not Me…..
it’s the Car first.. ALWAYS!

Also, before the rice goes in, ensure the water iscompletely drained off. Any
excess water, even if little extra, might cause thePulao to turn soft and
sticky. The ratio for Pulao is always 1:2 (Rice:Water)

As soon as the water begins to boil, open the vessel gentlyand check for salt at
this stage. The rice will still be raw here. The watershould taste a little
extra salty from what we usually eat. This is becauseonce the Rice is fully
cooked, the flavour and salt gets infused in each ricegrain and it balances the
final taste. So ensure the water is salty at thisstage.
7 Cover the vessel and allow the Pulao to cook until all thewater has fully
evaporated

Once the water is fully evaporated, Turn off the heat and placethe vessel on the
kitchen table with the lid kept slightly open for about 10-15minutes(we do not
require more heat or else the rice will further cook in it’sown heat and turn
soft)
8 After about 10-15 minutes, using the back of a fork or myfavourite Silicon
Spatula(to save the long grains), very gently stir the riceand try to separate
it each grain from clumping.

Enjoy this Hot super delish One pot pulao with some chilledraita or a nice
vinaigrette salad! Yummmm!

Recipe for A One Pot Choris Masala Chicken Pulao

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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