Brown Rice Chicken Pulao

Ingredients list for Brown Rice Chicken Pulao

• 1 1/2 cups Quick cooking brown rice , soaked for 1 hour and drained
• 500 grams Chicken , cut into 1 inch pieces on the bone
• 1 1/2 tablespoons Ghee
• 2-3 Cloves
• 2-3 Green cardamoms
• 1 small blade Mace (javitri)
• 4-5 Black peppercorns
• 1 teaspoon Caraway seeds (shahi jeera)
• 1 large Onion , sliced
• 1 tablespoon Ginger-garlic paste
• 1 medium Tomato , chopped
• 1/4 teaspoon Turmeric powder
• 1/4 teaspoon Red chilli powder
• 1/2 teaspoon Garam masala powder
• 5-6 Cashewnuts
• to taste Salt
• to garnish Fried onions
• to garnish Fresh coriander sprigs
• to serve Papad rolls
• to serve Salad

Method

1. Heat ghee in a deep non-stick pan, add cloves, green cardamoms, mace and black peppercorns, mix and sauté till fragrant. Add caraway seeds, mix and sauté for a few seconds.
2. Add onion, mix well and saute for 1-2 minutes. Add ginger-garlic paste, mix and sauté for 1 minute. Add tomato, mix well and saute till it turns soft and pulpy.
3. Add turmeric powder, red chilli powder, garam masala powder and cashewnuts, mix and sauté for 1 minute.
4. Add chicken and salt mix well and sauté on high heat for 3-4 minutes or till the chicken turns golden brown.
5. Add soaked brown rice and mix well. Add 3 cups water and mix, cover and cook on high heat for 15 minutes. Switch the heat off and allow the pulao to rest for a few minutes.
6. Transfer into a serving bowl, garnish with fried onions and coriander sprigs. Serve warm with papad rolls and salad.