Showing posts with label Coconut Milk. Show all posts
Showing posts with label Coconut Milk. Show all posts
Showing posts with label Coconut Milk. Show all posts
Showing posts with label Coconut Milk. Show all posts

Andhra Chicken Pulao / Kodi Pulao


This is a Spicy Andhra Chicken Pulao called Kodi Pulao. In Telgu language Kodi means Chicken. In this pulao the rice is cooked in coconut milk.  The coconut in the rice gives an awesome and delicious taste to the spicy chicken, it actually balances the spiciness.  Yum yum ... try and you will love it.

Ingredients 

400 Grams Chicken
2 Cups Basmati Rice
2 Cups Coconut milk
2 Cups Water
3 Onions  - 
chopped
3  Green Chillies - 
chopped
1 Tablespoon Ginger Garlic paste
5 cloves
2  Green Cardamom

1 Big Brown Cardamom
1 Piece Cinnamon
2 Bay leaves 
5 Peppercorns
2 Tablespoons  Oil
2 Tablespoon Ghee
4 Baby Potatoes - halved
1 Tablespoon Mint leaves

Ingredients for chicken marination

Juice of Big Lemon
1 Tablespoon Red chilly powder
1 Tablespoon Ginger Garlic paste
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam masala powder
1 Tablespoon Coriander powder
Salt to taste 


Method
To make the chicken

Clean and wash chicken. 

In a big bowl add chilly, turmeric, coriander and garam masala powders, salt to taste,  lemon juice, and  the chicken,  mix well,  leave it for an hour to marinate in the refrigerator. 

In a kadai heat  add 2 tablespoons of oil,  add the marinated chicken  and potato  stir fry on high flame for 2 minutes then reduce the flame, add a cup of water and cover and  cook till the chicken and potatoes are cooked.   Sprinkle the chopped mint leaves over it and keep it aside.

To make the rice


Clean, wash and drain rice, keep it aside. 

In a big thick bottomed vessel, heat  oil and  ghee together ,  add cloves, cardamoms, cinnamon, peppercorns and bay leaves.  Saute onions and green chillies, until the onions turn translucent.  Add ginger garlic paste, stir, fry till oil leaves the sides then add the rice to it stir it lightly for 2 minutes.  Add  coconut milk and 2 cups water.   Add salt, mix well, bring the water to a rolling boil, cover with a lid.  Cook on  medium low flame until the rice is 3/4 cooked.  Stirring lightly occasionally.

Remove half of the rice into a bowl.  On the  rice that is in the vessel, sprinkle 1/4 cup water then spread evenly the chicken pieces along with the gravy over the rice. Now cover the chicken  with the remaining rice which you have taken into the bowl.   Cover and it on very low flame for 15 minutes or until the rice is completely cooked. Switch off the flame and let is stand covered for at least 15 to 20 minutes.  Then  take the Chicken pulao into a serving platter,  garnish with fresh mint leaves.  Enjoy this delicious and yummy  Kodi Pulao with a raita of your choice. 


Labels : Rice, Coconut Milk, Andhra Pradesh

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Chicken Rendang with Nasi Lemak


Nasi lemak is a fragrant rice dish cooked in coconut milk and pandan leaf commonly found in Malaysia, where it is considered the national dish. It is also popular in neighbouring countries such as Brunei, Singapore, Indonesia especially in Sumatra and Southern Thailand. Nasi Lemak can be found in the Southern Philippines prepared by Filipino Muslims. Nasi lemak's is versatile, served in a variety of manners, it is served and eaten any time of the day.

Chicken Rendang with Nasi Lemak is a Malaysian dish in which chicken and rice are cooked in coconut milk. To make the Nasi Lemak pandan leaf is used, which I did not use since it is not available here. Must try this dish, you will love the taste,  creaminess of the coconut milk takes this dish to another level.


Ingredients
3 Tablespoons Oil
2 Sticks Cinnamon
1 Whole Star Anise
500 Grams Chicken
1/2 Cup Water
3 Fresh Lime Leaves
Salt to taste
1 Teaspoon Sugar
Grind to Paste



3 - 4 Fresh Red Chillies or according to taste
4 Garlic cloves - chopped
1/4 Cup Lemon grass stems - chopped
1/2 Teaspoon Turmeric
2 Inch Galangal - chopped
5 Shallots
2 Tablespoons Tamarind pulp

Method




Heat oil over the medium heat, add cinnamon and star anise then fry chicken in it until it changes color from pink to white.

Meanwhile make a paste; add shallots, whole red chilies, garlic, lemon grass, turmeric, galangal and water into blender and blend it.

Add paste in chicken and mix it then add 1/2 cup coconut milk and water. Cover and cook about 20 minutes. When Chicken is cooked add remaining milk, again cover and simmer for 5 to 10 minutes. Take care not to break the chicken, which will be extremely tender.

Now let's make the.....
 

Nasi Lemak


Nasi in Malay is rice and Nasi is fatty.



Ingredients

1.1/2 cup Rice - washed
3/4 Cup Coconut milk
1/2 Teaspoon Salt or according to taste
3 Cups Water
A Leaf Lemon Grass- tied in knot

Method

Boil the water in a large pan. When the water comes to a boil add the rice and coconut milk, lemon grass and  salt to taste. Lightly stir it and let it  boil at high heat  till it comes to a rolling boil, reduce the flame and let it cook till done, all the liquid is evaporated .  Remove from heat and leave to stand for 10 minutes. 
The grains should hold together lightly.  Fluff up the rice. Remove the lemon grass.

Serve the prepared Nasi Lemak with Chicken Rendang, enjoy this amazing dish.

My Notes 
If you do not get fresh red chillies then use whole dried red chili 3 - 4 or according to your taste.

I used tinned coconut milk to make the chicken as well as the rice.
Used short grained rice to make the Nasi Lemak.


This is Day 2 of the marathon - theme Combos from Countries

Labels : Chicken, Coconut Milk, Rice, Malaysia, Blogging Marathon, Asian Cuisine




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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