How to make Chicken Puliyodharai -
Chicken mince and tamarind in rice rich with spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken Mince (चिकन कीमा), Rice (चावल)
Cuisine : Karnataka
Course : Rice
For more recipes related to Chicken Puliyodharai checkout Spicy Chicken Fried Rice With Crispy Basil Leaves, Chicken Thai Rice, Chicken Meatball Pulav, Chicken Keema Pulao - SK Khazana . You can also find more Rice recipes like Thai Fried Rice with Pineapple Sultana Pulao - SK Khazana Egg Biryani Thai Fried Rice
Chicken Puliyodharai Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Puliyodharai Recipe
Chicken Mince 300 grams
Rice 1 1/2 cups
Tamarind 2 lemon size ball
Oil 6 tablespoons
Sesame seeds (til) 2 teaspoons
Mustard seeds 1 teaspoon
Split black gram skinless (dhuli urad dal) 2 teaspoons
Curry leaves 6
Raw peanuts 1/4 cup
Whole dry red chillies 3
Turmeric powder 1/2 teaspoon
Salt to taste
Split Bengal gram (chana dal) 2 tablespoons
Split black gram skinless (dhuli urad dal) 1 tablespoon
Sesame seeds (til) 1 teaspoon
Whole dry red chillies 4
Asafoetida 1/4 teaspoon
Method
Step 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.
Step 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.
Step 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 Kcal
Carbohydrates : 278.7 gm
Protein : 125.8 gm
Fat : 124.7 gm
Other : Niacin- 16.2mg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
