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Junglee Pulao
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 !!!
Prep Time
15minutes
Cook Time
40minutes
Prep Time
15minutes
Cook Time
40minutes
Ingredients
For Junglee Pulao
For Devil Chutney
Instructions
For Junglee Pulao
  1. 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.
  2. Heat oil in a pan. Throw in the bay leaves, crushed green cardamom, cloves, star anise and cinnamon, allow the spices to splutter.
  3. 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.
  4. 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.
  5. Add the rice, give it a hearty stir. The potatoes, cauliflower florets and green peas now go in.
  6. 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.
  7. 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
  1. Blitz the onions, garlic, green chillies, raisins and dates to a smooth paste. Do not add any extra water.
  2. Add the salt and lemon juice . Adjust seasonings. Serve with Junglee pulao.
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