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Chicken Puliyodharai

Chicken mince and tamarind in rice rich with spices. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Chicken Mince, Rice
Cuisine Karnataka
Course Rice
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Chicken Puliyodharai

  • 300 grams Chicken Mince
  • 1 1/2 cups Rice
  • 2 lemon size ball Tamarind
  • 6 tablespoons Oil
  • 2 teaspoons Sesame seeds (til)
  • 1 teaspoon Mustard seeds
  • 2 teaspoons Split black gram skinless (dhuli urad dal)
  • 6 Curry leaves
  • 1/4 cup Raw peanuts
  • 3 Whole dry red chillies
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 2 tablespoons Split Bengal gram (chana dal)
  • 1 tablespoon Split black gram skinless (dhuli urad dal)
  • 1 teaspoon Sesame seeds (til)
  • 4 Whole dry red chillies
  • 1/4 teaspoon Asafoetida

Method

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  1. Soak rice in three cups of water for half an hour. Drain and boil it in lots of water till three fourths done, drain, mix in three tablespoons of oil and let cool. Soak tamarind in one cup of warm water and extract the pulp and set aside. Roast two teaspoons of sesame seeds for garnish. Heat one tablespoon of oil and fry chana dal, dhuli urad dal, one teaspoon of sesame seeds, whole red chilli, and asafoetida for the masala.
  2. Cool and grind to a coarse powder. Heat the remaining oil in a pan. Temper with mustard seeds, dhuli urad dal and curry leaves. Sauté till they crackle. Add peanuts, whole red chilli, sauté for a minute. Add chicken mince and sauté for a while. Sprinkle some water and cook till the mince is cooked.
  3. Add the tamarind pulp, stir well and cook for a five minutes. Add turmeric powder, salt and ground masala powder. Stir well till the raw smell goes. Add the cooked rice and toss well to combine the ingredients. Sprinkle the roasted sesame seed and mix well. Cook for another two minutes. Serve hot.

Nutrition Info

Calories 2742
Carbohydrates 278.7
Protein 125.8
Fat 124.7
Other Fiber Niacin- 16.2mg
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