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Chooza Pulav Amrikan Ingredients
Chicken boneless culled from breast 250 g Mixed vegetables of choice (bell peppers, carrots, beans, zucchini) ½ cup Chicken stock (prepared from cubes) 2 cup Ginger-garlic paste 1 tbsp. Tomato puree 2 tbsp. Vinegar 1 tbsp Cumin powder ½ tsp. Red chilly powder ½ tsp Coriander powder ½ tsp. Black pepper powder ½ tsp. Cinnamon powder ¼ tsp. Salt To taste Refined oil ½ cup Method Pick and wash the rice. Soak in water for half an hour then spread out to dry. Wash and cut the chicken into small bite-sized pieces. Place it in a bowl and pour the vinegar on top with a little salt. Keep aside for an hour. Heat ¼ cup oil in a non-stick pan and stir-fry the marinated chicken on medium heat till brown. Add ginger-garlic paste, continue stir-frying for another minute then add the tomato puree along with the powdered spices and salt. After a minute, add ¼ cup of boiling water and cook till the gravy attains a sauce like consistency. Heat the remaining oil in a pan and add he rice stirring gently to coat the grains evenly. Add chopped vegetables and the stock. Bring to boil and cook till rice is just done. Serve with the chicken pieces in sauce and enjoy hot.
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TO be honest, the Americans are absolutely innocent in matters culinary. Gobbling mass-produced hamburgers, hot dogs doused in ketchup n' mustard and pizzas oozing mozzarella, along with assorted sandwiches, they have little appetite for delicacies like pulavs, qorma and the like. This recipe is the Real McCoy. Its homeland is not the new kid on the block, USA , but Mexico inheritor to an ancient civilisation. This may not have descended from the native Indian (Red) repertoire and be a Creole offspring but that can't detract from its charms. It is far removed from the Spanish paella or Italian risotto and comes closest to our own qorma pulav. Only the meat and gravy are not mixed with the rice and are served elegantly on top of the long-grained rice. Much less bothersome to cook than a biryani, it is only a trifle less satisfying as a “one- dish meal”. We had this at a Mexican Food Fest recently at the Club in Palam Vihar and were suitably impressed. The recipe lends itself to many tasty variations to please all shades of Indians — Red to Brown and darker! What we offer to our guests is less Tex-Mex than
Mex-Ind.
Long- grained aromatic rice 250 g