Savory Chicken And Kolam Rice Pilaf Recipe

Indian cuisine · 370 calories

Savory Chicken and Kolam Rice Pilaf recipe

About this recipe

Discover the flavors of India with this savory chicken and Kolam rice pilaf, a perfect dish for lunch or gym meal prep. This recipe combines tender chicken drumsticks with fluffy Kolam rice, mixed vegetables, and a blend of aromatic spices like Buknu and Suhana Dal Makhani Spice Mix. Fresh turmeric and ginger add a vibrant, earthy note while coriander leaves brighten the dish. With 26g of protein per serving, this meal is great for muscle recovery and sustained energy. Cooked in one pan, it's an ideal choice for batch cooking or a comforting family meal.

Ingredients

  • 180 g Katlego Chicken Drumstick 2 Pcs
  • 1 Kg Star Jsr L Kolam Rice1kg
  • - Frozen Mixed Vegetables
  • 20 g Turmeric Powder
  • - Ginger Powder
  • 110 g Unpeeled Garlic Cloves
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • 25G Kp Mut Suk Mas
  • - Rock Salt
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 500 G Preserved Dried Salted Black Beans
  • 500 ml Oil (For Frying)
  • 25 g Whole Black Pepper

Instructions

  1. 1. Wash the chicken drumsticks thoroughly and pat them dry with a paper towel.
  2. 2. Peel and finely grate the fresh turmeric and garlic cloves, then set aside.
  3. 3. Heat vegetable oil in a large pan over medium heat and add the chicken drumsticks.
  4. 4. Sear the chicken on all sides until golden brown, then remove them from the pan.
  5. 5. Add the grated turmeric, ginger powder, and garlic to the same pan and sauté for 2 minutes.
  6. 6. Stir in the Suhana Dal Makhani Spice Mix and Buknu herbal spice blend, cooking for another minute.
  7. 7. Add the Preserved Dried Salted Black Beans and mix well before adding the washed Kolam rice.
  8. 8. Pour in water, bring it to a boil, then reduce the heat to low and cover the pan.
  9. 9. After 10 minutes, add the frozen mixed vegetables and stir gently to combine.
  10. 10. Return the seared chicken drumsticks to the pan, placing them evenly over the rice.
  11. 11. Sprinkle rock salt evenly over the dish and continue cooking until the rice absorbs the liquid.
  12. 12. Check the rice and chicken for doneness, ensuring the chicken is fully cooked through.
  13. 13. Garnish with freshly chopped coriander leaves before serving warm.