STREET STYLE CHICKEN TAWA PULAO

Scrumptious, flavorful and iconic Mumbai street-style Chicken tawa pulao serves as a perfect meal during the monsoons. It’s a favorite when you crave for something aromatic and spicy.

Ingredients:

· Basmati rice – 1 ½ cups

(While cooking the basmati rice add the following spices: 2-3 cloves, 2-3 Green cardamom pods, 1 black cardamom, 1 star anise, 1 inch Cinnamon sticks and salt and 1 tsp ghee)

· Ghee – 1 tbsp

For Red garlic chutney:

· Kashmiri/Bedgi red chillies 8-10 nos.

· Hot water to soak

· Garlic - 10-12 cloves

· Cumin powder 1 tsp

· Black salt 1 tsp

· Garam masala 1 tsp

· Water

For Tawa pulao:

· Oil - 1 tbsp

· Butter - 2 tbsp

· Jeera - 1 tbsp

· Cinnamon Stick - 1 Inch

· Star Anise – 1-2

· Green Cardamoms – 2-3

· Cloves – 3-4

· Peppercorns – 8-10

· Onions – 2 medium (sliced)

· Garlic paste - 1 tbsp

· Ginger Paste – 1 tbsp

· Red garlic chutney – 2 ½ tbsp

· Tomatoes - 2 big (sliced)

· Water – ¼ cup

· Boneless chicken – 300-350 gms

· Capsicum – 1 big (thinly sliced)

· Green chilies – 2-3

· Garam masala - 1 tsp

· Pav bhaji masala - 1 tbsp

· Turmeric powder – ½ tsp

· Mint leaves – 1 tbsp

· Salt to taste

· Lemon juice - 1 tsp

· Spring onions (chopped)

· Fresh coriander leaves

Method:

For Red garlic chutney:

· Soak the deseeded chillies in hot water for 20-25 minutes.

· In a blending jar transfer the soaked red chillies, garlic cloves, cumin powder, black salt, garam masala, grind into a fine paste. Add water to adjust the consistency.

For Chicken Tawa pulao:

· Wash and soak the long grain rice for 15-20 minutes.

· Take a large utensil with water in it, add the spices, salt and little ghee in the water. Let the water boil and now add the soaked rice.

· Cook the rice till it is completely done. Drain the water from the rice and keep it aside for later use.

· Now take a big tawa or pan keep it on medium heat, add oil and butter, add jeera and sauté for a minute. Add cinnamon stick, star anise, green cardamoms, cloves and peppercorns.

· Add onions and cook till it turns golden brown, add garlic and ginger paste and red garlic chutney, cook until oil separates.

· Add the tomatoes, cook till it turns mushy. Add water if required and add the cleaned boneless chicken pieces. Let it cook nicely, cover for few minutes.

· Add the vegetables and cook for 4-5 minutes on high flame. Add mint leaves and coriander leaves. Sauté well.

· Add garam masala, pav bhaji masala and salt, mix well and cook for 3-4 minutes. Add little water to avoid the masala from burning

· Now add the cooked basmati rice and cook for few more minutes, add lemon juice and freshly chopped coriander leaves, mix well. Garnish with spring onion greens.

· Chicken Tawa pulao is ready to be served, serve it hot with some raita or salad.