Saturday, March 3, 2012

A Fruity Surp- Rice!

Apricot Chicken Pulav

India is a melting pot of recipes and Pulao is of Persian origin. Also known as Pulav or Pilaf, in India this is a very popular dish.
Historically, mutton was cooked in water with spices. Once the meat was cooked, rice and more water were added to finish cooking. Along with rice, green gram or channa dal could be added. Sometimes the cook added yoghurt as well in which case it was called Yakhini Pulav. For Vegetarian Pulav water, spices and vegetables are cooked with Rice . Dried fruits and nuts can be added. Today there are so many different kinds of recipes that one is spoilt for choice. Whatever you cook will taste good. It all depends on your taste.

Anything with apricots interests me and when I came across this recipe made with lamb decided to try it out with ckicken instead. Since I had brandied apricots in my cupboard decided to use them. The result was a delicious, heady, elegant dish. Serve it for a party and Surp-Rice your guests.

The Recipe

1 kg chicken, jointed , clean ed & washed; 2 medium onions, chopped; 4 garlic cloves, crushed; ½ tsp haldi; 2 tsp jeera powder; 1 tsp chilli powder; , 1 tbsp coriander powder; 1 tsp garam masala powder; 2 cups basmati rice;
100g brandied apricots, chopped – soak ¼ kg dried apricots in enough vodka to cover them for 3 days, drain and store apricots in bottle , keeping vodka for other recipes ; 4 cups chicken stock made with 2 soup cubes; 7 to 8 whole brandied apricots, 1 tbsp almond nibs and chopped coriander leaves for garnish.
Fry the chicken and onions in a large nonstick pan until the chicken starts to brown. Add the garlic and saute for 2-3 minutes. Add the spices and mix well.
Next stir in the rice and chopped apricots and stir until well mixed. Add the chicken stock and transfer contents to rice cooker. Takes about 15 minutes to cook. Garnish with whole brandied apricots, almond nibs and chopped coriander leaves . Serve hot with tomato and onion pachdi.

NB: Can add the apricot kernels too to the pilaf. Have to crack the nuts first.

No comments:

Post a Comment