#chicken Pulao

[taajrecipes]

Chicken Pulao Indian Dish

Chicken Pulao is a popular Indian dish, which combines chicken, rice, and aromatic spices. This is a one-pot meal that uses relatively simple ingredients. The taste and aroma of Chicken Pulao is special in Indian cuisine and its diverse variations are found in different regions.

[rozinasrecipe]

Recipe Ingredients 3 small size potatoes 1 carrot 1 capsicum 2 medium size onion 3-4 tbsp oil Fry all the vegetable 3-4 tbsp oil 6 piece green cardamom Cinnamon stick 1 black cardamom Fry Onion Add 1 kg chicken Fry it until golden brown 2 bay leaves 2 tbsp ginger garlic paste Fry it for 3-4 minutes 1 cube of chicken stock 1/2 tsp black pepper powder 1 tsp red chili powder 1 tsp corriender powder 1/2 cup beaten yogurt Fry it until oil separated Add vegetables Cover it and cook it for 2-3 minutes 4 and 1/2 cup water 3 cup washed rice Cook it on high flame until big bubble comes Then stir it and cook it on medium flame until water become dry then put a tawa under it and cook it for 20-25 minutes.

[stewwithsabasblog]

Chicken Pulao (One-Pot Chicken and Rice)

[starcreatives]

Chicken Broth Pilaf Recipe - Tasty Chicken Yakhni Pulao @StarCreatives ...

[kushi-s]

Chicken Pulao - Ramadan and Iftar Special Recipe | One Pot Chicken Rice ...

[paulpingminho]

[foodwithrecipes]

Potato Cabbage Vegetable. Potatoes are a good source of vitamins (especially vitamins C and B6), minerals (like potassium), and dietary fiber. Read full recipe https://foodrecipesoffical.com/wp-admin/post https://foodrecipesoffical.blogspot.com/2024/01/527-healthy-food-recipe-potato-cabbage.html… http://foodrecipesoffical.blogspot.com

[danielwallis789]

Searching for some tempting delicious recipes for this weekend then have a look at "4 Hour Baguette" recipe. Quichentell has got a variety of veg and a non-veg recipe worth trying.For more delicious recipes visit the website.

[najia-cooks]

Hey Najia! I love this blog so much! I have a question. I find cooking pretty difficult sometimes. I'm chronically ill and also the kitchen stresses me out a bit because I'm very scatterbrained and there's knives and fire and stuff. I also fuck things up in the kitchen pretty easy. Are there any recipes on here you find particularly easy to make? That you'd recommend for when you just cannot be arsed? Hope you're having a wonderful day, I know it's your birthday 😄🎉

Thank you!

I can understand your stress—cooking can involve things that are objectively dangerous and also time-sensitive. I'd recommend:

Try recipes where you don't have to come into direct contact with the blades you use. Some Indian dals, for example, cook lentils in a sauce made from blended onion, tomato, and garlic; you could process them using a food processor or blender. A lot of things (fresh salsa, guacamole, a duqqa of garlic, chilies, and spices that you can throw in to cook with some lentils) can be prepared in a mortar and pestle, too.

I've never used one, but a vegetable chopper might help in a similar way that a food processor would, by reducing the amount of knifework that you have to do. There are a lot of recipes where a chopped onion is the only knifework required.

Also try recipes that are cooked in the oven, and not on the stovetop. Something that gets thrown into the oven on low heat to cook (like a casserole or fukharat dish) takes longer, but is more hands-off, than something that's cooked on the stove.

Do all of your prep work first. Read through the recipe and see what chopping, blending &c. needs to be done, prep each ingredient, and put it in its own little bowl. This includes anything in the ingredients list that says "1 onion, diced" or similar: do that right off the bat. If the recipe says "meanwhile" or asks you to do prep for anything while anything else is cooking, you might choose to disregard that and do all the prep first, depending on how long the cook time is and how much attention it needs (e.g., soup on a low simmer for half an hour can pretty much be left alone; anything in a frying pan cannot). This way you won't be rushing to chop anything quickly while worrying that something else is going to overcook.

Look for vegetables, like broccoli / cauliflower / romanesco and green beans, that can be broken up with your hands rather than chopped. Rip up cilantro and parsley rather than chopping them.

Admittedly "simple" is not the guiding principle of this blog, but here are some recipes that I think could be easily adapted:

Fukharat l3des: just one onion to chop. Cooked on low heat in the oven.

Fried tofu sandwich: just mixing sauces and spices. You can skip coating the tofu in cornstarch and frying it. Instead try freezing the whole block, thawing it, cutting into two or four pieces, and then marinating it in a plastic bag with your sauce overnight. Then bake the tofu for 15-20 minutes, turning once, at 350 °F (180 °C).

Roasted celery and potato soup: requires only very rough chopping; the cooking methods are baking and simmering. The fried tempering could be skipped by just adding those ingredients into the simmer earlier.

Carrot salad or chickpea salad or tapenade: you could throw all of the ingredients in a food processor.

Moroccan lentils: just an onion and tomato to grate or process.

Kashmiri lal chaman: the only thing you need to cut is tofu; the gravy is just water and spices. You could bake the tofu instead of frying it.

Black bean burgers: no chopping or frying if you omit the onion and carrot and elect to bake the finished patties.

'Chicken' and olive tajine: the marinade is blended or pounded, and there is no other prepwork to do other than chopping one onion. Everything can be simmered on low heat until cooked, so it's pretty hands-off.

Chana pulao: mostly rice, chickpeas, and spices. Some aromatic prep, but you could crush instead of chopping those.

Romanesco quiche: no knifework at all if you omit the aromatics and break aprt the romanesco with your hands.

Spanish garlic mushrooms: just crush garlic instead of slicing and buy pre-sliced mushrooms. There is frying, though.

Eggplant cooked salad: the eggplant is broiled and then spooned out. No knifework required if you use tomato puree.

Butternut squash soup: just roasting and simmering. No knifework required if you omit the aromatics and buy pre-cubed squash.

Dishes with a base of lentils, chickpeas, beans, rice, and/or noodles are great because there's no knifework that needs to be done to prepare the beans &c. themselves.

[foodffs]

Chicken Barley Pulao

by Chocolates & Chai

[sab-teraa]

Aaaa. I'm sorry I meant to ask SOUTH AFRICAN FOOD RECCOS

Oh I see! We are a multicultural country, and our food reflects that too. So food like burgers, pasta etc are extremely popular and part of our usual diet. Also, we are not the most vegetarian-friendly nation, so I do not too many recs for that. But here are a few South African "delicacies":

Bunny chow (basically South African curry in a massive bread bowl with carrot salad) SO GOOD!

Durban style biryani - very different to Indian styles of biryani and is kinda more like a pulao and has lentils etc. (CAN BE VEGETARIAN)

Wors rolls with onions, a mix of peri, and all gold tomato sauce, omfg drooling!

Biltong and droëwors (my all-time favourite snack).

Rusks (must be dipped in Ceylon aka five roses tea)

Braai. - our version of a BBQ - but we DO not do stuff like hotdogs, etc. Braais are often chicken pieces, sosaties, lamb chops, wors, and steak, served with potato or baked beans salad or chakalaka. Meat is also seasoned with a bunch of local marinades and it is very common to add beer.

Braai broodtjies (basically sandwich toasted on the braai, can be vegetarian ... most common being cheese)

Potjiekos - can be a stew or curry cooked long and slow in a 3-legged pot for HOURS ... so divine.

Mosbolletjies - delicious sweet bread ahhhh with a ton of butter

Beerbread

Samp + beans and mutton curry (can be veg curry) - a fusion of Zulu and Indian culture - cook separately and then add all together in one pot and ahhhh so divine.

Steak with biltong cheese sauce with creamy spinach, butternut and chips.

Burgers with either biltong, mushroom or monkey gland sauce

Peri peri chicken livers or giblets

Malva pudding

Milk tart

Peppermint crisp tart

Tinroof ice cream (not a fave of mine tbh)

Koeksisters

MEALIEBREADDDDDD

[paulpingminho]

[mariacallous]

Plov is a rice pilaf-style dish that became popular in the Soviet Union by way of Uzbekistan. Plov’s popularity in Russia can be traced back to at least the time of Alexander the Great. Upon returning from Central Asia to Macedonia, his soldiers were said to have brought back plov as one of their new favorite foods. The existence of this dish in Central Asia has a distinct tie to the Jewish community there. The Bukharian Jews of Central Asia are Mizrahi Jews whose lineage goes back to the time of King David and ancient Persia. During the reign of Persia’s Cyrus the Great, Jews made their way to Central Asia and formed a community where they eventually spoke a dialect of Persian called Bukhori. Central Asian versions of plov, particularly the Uzbeki variety, were later popularized across all Soviet republics during the time of the Soviet Union. 

Plov can be similar to Indian pulao or Spanish paella, though ultimately, there are countless cultures that have some version of a one-pot rice and meat dish.

Soviet-style plov is most commonly made with lamb as its meat, carrots as its vegetable, and is typically spiced with cumin and coriander. However, you will find a wide range of plov made with different kinds of meat or poultry, spices, and even the addition of dried fruits or nuts.

I prefer to keep plov simple with traditional flavors. I use chicken thighs for their availability and affordability, and add loads of carrots and onions, which seem to magically disappear into the rice once cooked. Garlic, bay, cumin and coriander perfume this plov. This dish is a one-pot meal. Once all of the ingredients are prepped, it comes together quickly and then gets popped into the oven to finish cooking. It reheats and freezes well, and is hearty and filling.