Kal ka Chicken Pulao

About Kal ka Chicken Pulao

Ingredients

• Leftover chicken curry 1 cup
• Basmati rice, soaked 1 cup
• Oil 2 tbsps
• Medium onion, chopped 1
• Dried red chillies, crushed 2
• Ginger-garlic tbsps 2 tbsps
• Coriander powder 2 tsps
• Cumin powder 1 tsp
• Garam masala powder 1 tsp
• Turmeric powder ½ tsp
• Medium tomatoes, chopped 2
• Leftover mixed salad 1 cup
• Salt to taste
• Fresh mint sprigs to garnish

How to Make Kal ka Chicken Pulao (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan and add onion and saute till golden. Add crushed chillies and mix.
2. Add garlic-ginger paste and saute till light brown.
3. Add coriander powder, cumin powder, garam masala powder, turmeric powder and tomatoes and mix well. Saute till oil begins to separate from the masala.
4. Add rice, mixed salad and 2 cups water and mix well. Add salt and mix well. When the mixture comes to a boil, cover and simmer for 10 minutes.
5. Add chicken curry and cook for another 10 minutes.
6. Transfer into a serving bowl, garnish with mint sprigs and serve hot.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps