Chicken Coconut Pulao

Chicken Coconut Pulao

I always want to make special dishes on Sundays. All other days the regular hurry ups happen as regular working days. Sunday dedicated for special dishes. I usually pre decide the recipe for each sunday and take special care that it should not be a repetitive one as well. This Sunday specials were Chicken Coconut Pulao and Chicken Korma.

The Chicken Coconut Pulao is a totally different recipe where the Chicken masala is cooked separately and sandwiched with rice. If you are looking for Biriyani Recipes I would suggest you to try the Angananan style Mutton Biriyani. What was the special menu last sunday you made??

Ingredients:

Biriyani Rice | Basmati Rice - 3 cups

Coconut Milk- 6 cups

Ghee- 3 tbsp

Yellow Food Color- a pinch + 1 tbsp of water

Orange Food Color- a pinch + 1 tbsp of water

Chicken- 500 g | 1/2 kg

Red Chilly- 10 (adjust as per your taste)

Garlic- 12 pods

Onion-2

Ginger- 1 inch piece

Cumin | Jeera- 1 tbsp

Fennel | Saunf- 2 tbsp

Pepper Corns-3

Garam Masala- 1 tsp

Salt- as per taste

Oil- 5 tbsp

Method:

Wash rice well and heat a pressure cooker.

Add 3 tbsp of ghee and add the washed rice and stir fry for 3 to 5 minutes till a nice aroma arises.

Add 6 cups of coconut milk, salt to the rice and pressure cook for 3 whistles (approx 10 min).

Let the pressure come down.

Meanwhile grind together ginger, garlic, onion, red chilly, cumin, fennel, pepper, salt, garam masala with some water to make a smooth paste.

Heat 5 tbsp of oil in a pressure pan and add the ground paste.

Add washed chicken and pressure cook (without adding water) for 5 whistles (15 minutes approx).

Let it cool down and there will be some gravy.

Mixing:

Seperate rice into 3 equal parts in 3 different bowls.

Dilute yellow food color and orange food color in 2 different bowls.

To one portion of rice add yellow food color. Mix well and set aside.

To the second portion add the orange foor color and mix ell, set aside.

Let the 3 rd part be white rice itself.

Take the same pressure cooker you used to cook rice and place the white rice at the bottom.

Place a layer of cooked chicken with some gravy.

Place yellow rice on top of it and spread evenly.

Repeat with cooked chicken and gravy.

Finally spread the orange rice on top and add the remaining chicken gravy.

Cover the cooker with lid and place the Pressure Regulator (weight).

Heat a tawa and place the cooker on the tawa and let it be on Dhum until serving.

Just before serving mix well to coat allrice well with chicken.

Yummy Chicken coconut Pulao ready.

Serve hot with Chicken Korma.