Spiced Chettinad Harvest Pulao Recipe

About this recipe

A richly spiced, flavorful rice dish featuring succulent chicken and aromatic spices, inspired by the traditional Chettinad cuisine of Tamil Nadu.

Ingredients

• 250 ml Coconut Milk
• 500 ml Water
• 1 kg Basmati Rice
• Pcs Chings Masala Chicken Chilli
• - Onion
• 20G Curry Leaves
• 250g Green Chilli
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 10G Salt
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 50 Grms Red Chili Powder Handmade Spices 50 Grms
• 250g Coriander

Instructions

1. Step 1: Heat oil in the rice cooker on sauté mode (or a stovetop pan if not available). Add the whole spices and curry leaves, allowing them to splutter and release their aroma.
2. Step 2: Add the sliced onions and sauté until golden brown. Stir in the ginger-garlic paste and continue cooking for 1-2 minutes.
3. Step 3: Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and Chettinad masala powder. Cook until the tomatoes break down and the mixture becomes aromatic.
4. Step 4: Add the chicken pieces and green chilies, mixing well with the spice mixture. Cook for 5-7 minutes until the chicken is partially cooked.
5. Step 5: Drain the soaked rice and add it to the cooker. Mix gently to coat the rice with the spices and chicken.
6. Step 6: Pour in the coconut milk, water, and salt. Stir gently to combine.
7. Step 7: Close the rice cooker lid and cook on the 'rice' setting. If using a stovetop, cover and simmer on low heat for 15-20 minutes until the rice is cooked and fluffy.
8. Step 8: Once done, let the pulao rest for 5 minutes. Fluff with a fork and garnish with fresh coriander leaves before serving.