Spicy chicken with mixed rice (Chicken kasha and Palou)

Chicken kasha and Palou, is a common delicacy in Bengali cuisine.
It is a very well known Bengali side-dish almost prepared at every Bengali households.

Total time: 45 min     Prep time: 10 min 


Ingredients for Spicy chicken/ chicken kasha :

1 whole Chicken(cut into medium pieces)

2 tbsp plain yogurt

1 bay leaf

1tsp whole garam masala.

1 large onion sliced thinly

1 large onion paste

1 large tomato (cut in a dice)

1 tbsp garlic paste

1 tbsp ginger paste

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp turmeric powder

1/2 tsp red chili powder

1 tsp garam masala powder

2tbspVegetable oil

Salt to taste

Preparation:

1.      First clean the chicken very well, let it be under running tap water for at least 5mins. Take the chicken in bowl and then add the yogurt, ginger, garlic paste, red chili powder, onion paste and salt. Keep it aside for 30mins.

2.      Heat the oil in a pan add bay leaf, whole garam masala and chopped onions sauté this. Now add the rest of garlic, ginger paste and tomato into the sauté and just fry for a minute or so. Add the marinated chicken into the pan, mix it well on high heat. Cover it and cook for few minutes on low heat.

3.      Check it after 5/6mins whether the chicken has become got cooked. If it still seems to be stiff, add little warm water and cook for sometime more.

4.      A great smell will fill up your kitchen when it’s cooked. Turn off the stove. Put the cooked chicken in a bowl and garnish it with the green chili.

5.      Enjoy it with rice, chapatti or paratha.

Ingredients for mixed rice (Pulou) :

1/4 cup cooking oil

2 whole cloves

1 bay leaf

2 cinnamon sticks

2 black cardamom pods

1 teaspoon cumin seeds

3 carrots, peeled and cut into dice

1 cup frozen green peas

4 cups basmati rice, rinsed

2 eggs

1/2 cup raisins (optional)

Salt to taste

6 1/2 cups water

Preparation:

1.      Break 2 eggs into a non-stick pan with vegetable oil and scramble it till cooked and keep aside.

2. Heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, peas, and rice; cook and stir for 2 minutes. Pour the water over the mixture and season with salt; gently mix to incorporate.
3. Bring the mixture to a full boil; cover and reduce heat to low. Cook on low until the rice is tender, about 20 minutes. Remove the cover and cook another 15 minutes. Add the scramble eggs and raisins. Stir gently before serving.