Coconut Chicken Pulao | Food Diaries | Chef Zarnak Sidhwa

Coconut Chicken Pulao | Food Diaries | Chef Zarnak Sidhwa

Coconut has so many health benefits and when combined with pulao, it is just divine! Try out this special recipe and satisfy your taste buds.

Watch this Masala TV video to learn how to make Coconut Chicken Pulao and Wholewheat Almond Squares Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 12 December 2019.

 

 

 

Ingredients:

  • Olive oil 1 tbsp
  • Cumin seeds 1 tsp
  • Cloves 3-4
  • Cardamoms 2-3
  • Cinnamon 1 inch stick
  • Star anise 1
  • Black peppercorns 5-6
  • Cashew nuts 5-6
  • Sliced onion 1
  • Chopped green chilies 2
  • Curry leaves 12-14
  • Chicken breasts (cubed) 2
  • Rice (soaked) 1 cup
  • Coconut milk 1 cup
  • Water/ stock 1 cup

 

Method:
Heat oil in a pan and splutter spices & cashew nuts. Add onion and saute until turn golden brown. Add green chilies, curry leaves and chicken. Saute for another 2-3 minutes. Now add soaked rice and stir well. Add coconut milk and stock or water. Cover and allow it to cook. When liquid is almost absorbed, remove from heat and serve.

Ingredients:

  • Whole wheat flour 1-1/2 cups
  • Cinnamon powder ½ tsp
  • Cardamom powder ½ tsp
  • Baking powder 2 tsp
  • Salt ½ tsp
  • Grounded almonds ½ cup
  • Butter ½ cup
  • Brown sugar 1-1/4 cups
  • Eggs 2
  • Vanilla essence 1 tsp
  • Almonds ¼ cup

 

Method:
Mix the whole wheat flour, ground almonds, cinnamon powder, cardamom powder, baking powder, baking soda and salt. Beat the butter, sugar, eggs and vanilla essence. Stir in the dry ingredients and beat until well combined. Now transfer the batter into a greased square Pyrex dish or cake pan. Sprinkle the roughly chopped almonds on the top. Bake at 180 degrees C for 45-55 minutes or until a tester inserted in the centre of the batter comes out clean. Once done, cool completely before slicing into squares.