Arroz com Galinha – Goan Chicken Pulao

I just love pulaos and biryanis. The Arroz com Galinha – Goan Chicken Pulao has been one of my favourites since childhood. My boys too love it. My mother would make it with tiny pieces of chicken on the bone but I prefer to use the boneless thighs. Using these portions, the meat remains succulent. I wouldn’t recommend using breast pieces.

Serves: 6 Persons

Prep. Time: 15 Mins

Cooking Time: 30 to 35 Mins

Ingredients:

• Chicken Thighs (boneless) – 500 gms
• Basmati Rice – 2 cups
• Onion (finely chopped) – 2 medium
• Garlic (finely chopped) – 8 cloves
• Cloves – 8
• Green Cardamoms – 4
• Cinnamon – 1 inch
• Black Pepper Corns – 10
• Bay Leaf – 2
• Saffron – a few strands (optional)
• Chicken Stock Cubes – 2 big
• Black Pepper Powder – ½ tsp.
• Turmeric Powder – ½ tsp.
• Lime – 1
• Boiled Eggs – 2 (for garnish)
• Olives (pitted & sliced) – 4 to 6 (for garnish)
• Butter – 2 tbsp.
• Oil – 3 tbsp.
• Salt – 2 tsp. or to taste

Step 1:      Marinate the chicken with 1 tsp. salt, lime juice and ½ tsp. pepper powder and keep aside for an hour. Soak the saffron strands in 2 tbsp. hot water.

Step 2:     Wash and soak the rice for 15 minutes.

Step 3:      Keep a vessel with 3 ½ cups water on heat. Add the stock cubes and let it come to a boil on low heat (This is the stock)

Step 4:     Meanwhile, heat the oil in another thick bottomed vessel and add the whole spices and the garlic and saute for 30 seconds on medium heat. Next add the turmeric powder and the onion and saute for 2 minutes.

Step 5:     Add the marinated chicken pieces and saute on high heat for 8 to 10 minutes.

Step 6:     Next add the capsicum and saute for a minute. Drain and add the soaked rice and mix lightly.

Step 7:      Add the saffron water and mix gently. Now, add the hot stock. Mix lightly, check for salt and add if required. Cook covered on high heat till most of the water evaporates. (Meanwhile, Place a thick tawa on heat)

Step 8:     Place the pot with the pulao on the hot tawa and cook on low heat for another 8 to 10 minutes’ till done. Switch off the heat.

Step 9:     Spread 2 tbsp. of butter over the cooked pulao and keep the pulao half covered for another 10 minutes. Later, fluff the pulao with a fork and transfer to serving bowl. Decorate with the olives and boiled eggs.