Ingredients with Measurements:
- 2 cups of basmati rice
- 1 lb of boneless chicken, cut into small pieces
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 inch of ginger, grated
- 2 green chilies, finely chopped
- 1 tsp of cumin seeds
- 1 tsp of coriander powder
- 1 tsp of turmeric powder
- 1 tsp of red chili powder
- 1 tsp of garam masala powder
- 1 cup of coconut milk
- 2 cups of water
- Salt to taste
- 2 tbsp of oil
- Fresh coriander leaves for garnish
Special equipment needed:
- A large pot with a lid
- A frying pan
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a frying pan, heat the oil over medium heat. Add the cumin seeds and fry until they start to splutter.
3. Add the chopped onions and fry until they turn golden brown.
4. Add the minced garlic, grated ginger, and chopped green chilies. Fry for 1-2 minutes.
5. Add the chicken pieces and fry until they are cooked through.
6. Add the coriander powder, turmeric powder, red chili powder, and garam masala powder. Fry for 1-2 minutes.
7. Add the coconut milk and water. Bring the mixture to a boil.
8. Drain the soaked rice and add it to the pot. Add salt to taste.
9. Cover the pot with a lid and reduce the heat to low. Cook for 15-20 minutes or until the rice is cooked through.
10. Fluff the rice with a fork and garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for frying, low heat for cooking the rice
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 15g
Protein: 25g
Carbohydrates: 55g
Fiber: 2g
Sugar: 2g
Sodium: 400mg
Substitutions for ingredients:
- You can use lamb or beef instead of chicken.
- You can use vegetable oil instead of coconut oil.
- You can use vegetable broth instead of water.
Variations:
- You can add vegetables like carrots, peas, and potatoes to the pulao.
- You can add raisins and cashews for a sweet and nutty flavor.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffy.
- Use a fork to fluff the rice instead of a spoon to avoid breaking the grains.
- You can add a dollop of yogurt on top of the pulao for a creamy texture.
Storage instructions:
- Store the leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pulao in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the pulao in a large platter and garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Raita (yogurt dip)
- Pickles
- Papadum (thin crispy crackers)
Suggested side dishes:
- Tandoori chicken
- Chicken tikka
- Vegetable samosas
Troubleshooting advice:
- If the rice is too dry, add a little more water and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook for a few more minutes to evaporate the excess moisture.
Food safety advice:
- Make sure the chicken is cooked through before adding the rice to the pot.
- Store the leftover pulao in the refrigerator and reheat it thoroughly before consuming.
Food history:
- Mas Riha Pulao is a traditional dish from the Maldives, a small island nation in the Indian Ocean.
Flavor profiles:
- Mas Riha Pulao is a spicy and flavorful dish with a hint of sweetness from the coconut milk.
Serving suggestions:
- Serve the pulao with a side of raita and papadum for a complete meal.
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Region: Indian