Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 4 cups basmati rice
- 2 cups yogurt
- 1 cup oil
- 2 onions, sliced
- 2 tomatoes, chopped
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp garam masala powder
- Salt to taste
- 4 cups water
- 2 lemons, sliced
- Fresh coriander leaves for garnish
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. Wash the rice and soak it in water for 30 minutes.
2. In a mixing bowl, add yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well.
3. Marinate the chicken pieces in the yogurt mixture for at least 2 hours.
4. Heat oil in a large pot and fry the onions until golden brown.
5. Add the marinated chicken and fry for 10 minutes.
6. Add chopped tomatoes and fry for another 5 minutes.
7. Drain the soaked rice and add it to the pot. Mix well.
8. Add 4 cups of water and lemon slices. Cover the pot with a lid and cook on low heat for 20-25 minutes or until the rice is cooked.
9. Garnish with fresh coriander leaves.
Time:
Preparation time: 2 hours
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 600
Fat: 30g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Basmati rice can be substituted with any long-grain rice.
- Yogurt can be substituted with sour cream or buttermilk.
Variations:
- Add vegetables like carrots, peas, and potatoes to the pulao.
- Use biryani masala instead of garam masala for a different flavor.
- Add saffron to the rice for a more fragrant and colorful pulao.
Tips and tricks:
- Soaking the rice before cooking helps it cook faster and evenly.
- Marinating the chicken for a longer time will make it more flavorful.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
Storage instructions:
Leftover pulao can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pulao in a microwave or on the stovetop with a little bit of water.
Presentation ideas:
Serve the pulao in a large serving dish and garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Raita
- Salad
- Pickles
Suggested side dishes:
- Tandoori chicken
- Seekh kebab
- Naan bread
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and mix well.
- If the rice is too wet, remove the lid and cook on low heat until the excess water evaporates.
Food safety advice:
- Make sure the chicken is cooked thoroughly before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sajji Pulao is a popular dish in the Pakistani and Indian cuisine. It originated in the Balochistan province of Pakistan.
Flavor profiles:
Sajji Pulao has a spicy and tangy flavor with a hint of sweetness from the caramelized onions.
Serving suggestions:
Serve Sajji Pulao with raita, salad, and pickles for a complete meal.
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Region: Pakistani