Lemon Chicken Pulao and Pink Ladoos
This post spans a few lifetimes, crisscrossing through time and reflections. If comes in the form of a fragrant Lemon Chicken Pulao. A pulao that had its origins in the microwave. Indeed, the begins of this homey dish was in a graduate school dorm, something I used to toss together after a long day of almost everything. A pulao, essentially is the Indian equivalent of fried rice.
My other, more advanced (in culinary terms) colleagues used to make this in their pressure pans. I did not own a pressure cooker back then. My mother was very concerned about my being able to handle it without major damage. Well, now, I do this sometimes on the stove top and sometimes in my instant pot. The good news is that for concerned mothers, the instant pot is pretty safe in terms of shutting off.
I recently made this, in lieu of chicken curry mostly because of a phone call from my aunt. She called to tell me that my cousin was expecting their second child. As it turns out another girl. There was a hint of apology in her voice. She then added, “well, you like girls anyway!”. As it turns out, I do, and had hoped for two daughters. However, as in in divine justice, my son and I bond more. This pulao is perfect with a side of raita and in a hurry just sliced cucumbers.
However, the point is, people still have gender preferences favoring the male child in our culture. Something, that just may not go away. That hankering for a male child. Possibly why these folks have started a pink ladoo project. Indeed equality is sweet!
Back to my simple and humble pulao, what I love about it is the lemon. Back, in my grad school days, I could not always readily find or afford fresh lemon, making do with that awful synthetic stuff. Folks, that ingredient seals this dish. Make sure you use fresh lemon, both as zest and as the finishing juice. Your taste buds will thank you. This makes a perfect lunch box dish, especially for those school lunch boxes.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube
A fresh and flavorful take on chicken pulao a pot rice and chicken dish.
Ingredients
- 3 tablespoons oil
- 1 large red onion, sliced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3/4 pound of chicken, cut into small pieces
- 1/2 teaspoon turmeric
- 1/2 teaspoon powdered cumin
- 1/2 teaspoon powdered coriander
- 1/2 teaspoon powdered red cayenne
- 1 large potato quartered
- 3/4 cup basmati rice
- 1 tomato, quartered
- 1 teaspoon salt or to taste
- 1 teaspoon lemon zest (from 1 lemon)
- 1 teaspoon garam masala
- 3 tablespoons fresh lemon juice
- Chopped cilantro
Instructions
- Turn the instant pot on to sauté mode and add in the oil. Add the onion and sauté for about 5 to 6 minutes.
- Add in the ginger and the garlic and sauté for a minute.
- Add in the chicken, turmeric, cumin, coriander and red cayenne powder and mix well.
- Add in the potato, tomato and the rice. Stir in the salt. lemon zest and 3/4 cup water and mix well.
- Turn of the sauté mode. Cover and set on rice mode. Release the pressure after 5 minutes.
- Sprinkle with garam masala, fresh lemon juice and garnish with chopped cilantro and serve.
- Stove Top
- Follow the same process in a heavy bottomed pan. Add 1 and 1/2 cups of water instead of 3/4 cup. Cover and cook for 20 minutes. Let the rice rest for 5 minutes, before finishing with the garam masala, lemon juice and chopped cilantro.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube