Sindhi Pulao with a Twist

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 lb (450g) boneless chicken, cut into small pieces 1 lb (450g) boneless chicken, cut into small pieces
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) green peas 1 cup (150g) green peas
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.
3. 3.
   Add the sliced onions and cook until golden brown.
4. 4.
   Add the minced garlic and grated ginger. Sauté for a minute until fragrant.
5. 5.
   Add the chicken pieces and cook until they are no longer pink.
6. 6.
   Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
7. 7.
   Add the diced carrots, bell peppers, and green peas. Cook for a few minutes until the vegetables are slightly tender.
8. 8.
   Add the soaked and drained rice to the pot. Gently mix everything together.
9. 9.
   Pour in enough water to cover the rice by about an inch. Bring the mixture to a boil.
10. 10.
    Reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until the rice is tender and the water is absorbed.
11. 11.
    Once the rice is cooked, fluff it up with a fork and sprinkle garam masala over the top.
12. 12.
    Garnish with fresh coriander leaves and serve hot with lemon wedges.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy and separate grains.
• Boneless chicken — Cut the chicken into small, uniform pieces for even cooking and tenderness.
• Fresh coriander leaves — Chop the coriander leaves just before garnishing to retain their vibrant color and fresh flavor.
• Lemon wedges — Squeeze the lemon juice over the pulao just before serving to add a tangy and refreshing element.
• Cumin seeds — Toast the cumin seeds in a dry pan before adding them to the dish to enhance their aroma and flavor.

Tips & Tricks

• For a vegetarian version, replace the chicken with paneer or tofu.
• Add a handful of raisins and cashew nuts for a touch of sweetness and crunch.
• Serve the Sindhi Pulao with raita (yogurt sauce) or a side of cucumber salad for a refreshing contrast.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• To make the dish more aromatic, add a pinch of saffron strands soaked in warm milk to the rice before cooking.

Serving advice

Serve the Sindhi Pulao hot as a main course dish. Accompany it with a side of raita or yogurt for a cooling effect.

Presentation advice

Garnish the Sindhi Pulao with a sprinkle of fried onions and fresh coriander leaves to add visual appeal. Serve it in a large platter or individual bowls for an inviting presentation.