Smoky Chettinad Spice Pilaf With Chicken Recipe

About this recipe

A fragrant and mildly spiced chicken pulao inspired by the bold flavors of Chettinad cuisine, 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
• 150 Gms Cloves
• - Bay Leaf
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• - Cumin Seed

Instructions

1. Heat oil in the rice cooker. Add cinnamon, cloves, cardamom, bay leaf, cumin seeds, and peppercorns. Sauté until fragrant.
2. Add sliced onions and green chilies. Cook until the onions turn golden brown.
3. Mix in the ginger-garlic paste and sauté for 1 minute.
4. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil separates.
5. Add chicken pieces and stir well to coat with the masala. Cook for 5 minutes until the chicken begins to seal and absorb the flavors.
6. Pour in the coconut milk and 150 ml of water. Let the mixture simmer for 10 minutes.
7. Drain the soaked rice and add it to the rice cooker. Mix gently with the chicken and masala.
8. Close the rice cooker lid and cook on the standard setting until the rice is fully cooked and fluffy.
9. Garnish with fresh coriander leaves and serve hot.