Rita Aunty’s Junglee Pulao. A sublime symphony of luscious chicken and fragrant rice. A medley of seasonal vegetables. A pot-pourri of spices. And a relish of the delectable Devil Chutney.
Food heaven !!!
Take the cumin powder, coriander powder, red chili powder and turmeric powder in a small bowl. Add a little water to form a smooth paste. Keep aside.
Heat oil in a pan. Throw in the bay leaves, crushed green cardamom, cloves, star anise and cinnamon, allow the spices to splutter.
Add the chopped onions. Fry to a golden brown. Now add the tomatoes, sauté for a few minutes. Stir in the ginger-garlic paste, continue to stir-fry for 4-5 odd minutes. Finally add the spice paste, continue to sauté for a further 4-5 minutes.
Throw in the chicken pieces, add a sprinkle of water, cook till oil starts to get released from the masala and the chicken is nearly done.
Add the rice, give it a hearty stir. The potatoes, cauliflower florets and green peas now go in.
Pour 4 cups of warm water, (The golden rule of 1:2 !!!) bring to a gentle simmer, adjust seasonings, cook over a medium flame for about 35-40 mins, or till the water is absorbed and the rice cooked.
Finish off with a drizzle of ghee. Give it a standing time of 15 minutes.
Garnish with chopped fresh coriander. Serve hot with devil chutney.
For Devil Chutney
Blitz the onions, garlic, green chillies, raisins and dates to a smooth paste. Do not add any extra water.
Add the salt and lemon juice . Adjust seasonings. Serve with Junglee pulao.