Chettinad Spice Symphony Pulao Recipe

About this recipe

A flavorful and aromatic chicken pulao featuring authentic Chettinad spices, perfect for a satisfying dinner.

Ingredients

• 250 ml Coconut Milk
• Pcs Chings Masala Chicken Chilli
• 1 kg Basmati Rice
• - Onion
• 250g Green Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• 500 ml Water
• - Bay Leaf
• 150 Gms Cloves
• 10G Salt
• 20 g Turmeric Powder
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing

Instructions

1. Heat oil in a rice cooker set to sauté mode or a stovetop pan.
2. Add bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for 30 seconds until fragrant.
3. Add sliced onions and green chilies. Cook until onions turn golden brown.
4. Mix in ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
5. Add chopped tomatoes, turmeric powder, red chili powder, and Chettinad masala powder. Cook until the oil separates from the masala.
6. Add the chicken pieces and stir well to coat with the masala. Cook for 5 minutes until slightly browned.
7. Drain soaked rice and add it to the cooker. Mix gently to combine with the chicken and spices.
8. Pour in coconut milk and water. Adjust salt to taste. Close the rice cooker lid and cook on the rice setting.
9. Once cooked, let the pulao rest for 5 minutes before opening the lid.
10. Fluff the rice gently, garnish with chopped coriander and mint leaves, and serve hot.