My preparations for the upcoming Sunday ride to Dahanu are underway. Can’t wait to go on the Mumbai Ahmedabad highway and have breakfast at my favourite joint – Ahura Cafe. Trust me, they serve the most sumptuous Anda Gotala & finish it off with Bun Muska. Reaching home by late afternoon means I have little time for cooking, and hence I thought of dishing up a Chicken Coconut Pulao, which hits the taste buds bang on and does justice to a Sunday Lunch.
Serves – 2
Ingredients:
Chicken ( boneless ) – 500 gms
Pulao Rice – 200 gm
Coconut – 1/2
Onions – 70 gm
Red Chillies – 2
Cloves, Cinnamon, Cardamom – all together ( 5 gm )
Oil – 30 ml
Turmeric – a pinch
Salt – to taste
Fried Cahewnuts ( for garnish )
Instructions:
1 ) Clean the chicken and smear it with turmeric and salt. Set aside.
2 ) Grind together the chillies, cloves, cinnamon & cardamom.
3 ) Scrape the coconut and extract milk.
4 ) Wash and soak rice.
5 ) Heat oil. Fry the sliced onions till brown. Add the chicken and let it cook for 10 minutes with the lid on.
6 ) Add rice and fry further for two minutes.
7 ) Add coconut milk, ground spices, salt and hot water. ( make sure it’s twice the amount of rice )
8 ) Cook till rice is done and water is absorbed. Garnish with fried cashew nuts. Serve hot.
