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Junglee Pulao

Rita Aunty’s Anglo Indian Junglee Pulao

Rita Aunty’s Anglo Indian 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 !!!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Anglo Indian

Ingredients
  

For Junglee Pulao

  • 2 cups gobindobhog rice washed and soaked for 30 minutes or so
  • 2 cups chicken curry cut
  • 1 cup cauliflower florets lightly fried
  • 1/2 cup baby potatoes fried
  • 1/2 cup green peas
  • 2 large onions finely chopped
  • 1 tomato finely chopped
  • 1/2 tbsp ginger paste
  • 1 tsp garlic paste
  • 2 one inch cinnamon sticks
  • 2-3 cloves
  • 3-4 green cardamom
  • 1 star anise
  • 1/2 floret of mace
  • 1/2 tbsp black peppercorns
  • 3-4 green chilies slit
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 1/2 cup coriander leaves
  • 4 tbsp oil
  • 1 tbsp ghee
  • salt to taste

For Devil Chutney

  • 2 onions
  • 2-3 cloves of garlic
  • 1/3 cup raisins
  • 1 tbsp dates
  • 2-3 green chillies
  • 2 tsp lemon juice
  • salt to taste

Instructions
 

For Junglee Pulao

  • 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.