Chicken Pulao with Leftover Rice

Ingredients

• 4 boneless chicken thighs, approx. 280 gms, cut into ¾ inch cubes
• 1 ¼ teaspoons salt, divided
• ¼ teaspoon turmeric powder
• 2 tablespoons sunflower or any neutral flavoured cooking oil
• 1 teaspoon fennel seeds, saunf
• 2 cups thinly sliced onions
• 4 green chillies, slit
• 4 sprigs curry leaves, divided
• 1 tablespoon + 1 teaspoon ginger garlic paste
• 1 teaspoon red chilli powder
• 1 tablespoon + 1 teaspoon meat masala powder
• ¼ cup water
• 4 cups cooked basmati or any long grain rice
• 2 tablespoons finely chopped coriander leaves
• ½ lemon juice

Steps

1. Take chicken in a bowl, add turmeric powder, ¼ teaspoon salt, mix well and set aside to marinate for 20 minutes
2. Heat oil in a pan or kadai, add fennel seeds & saute on low for a few seconds till they crackle. Add onions and fry for 5-6 minutes on low till they turn golden. Add green chillies, 3 sprigs of curry leaves, ginger garlic paste and saute for a few seconds till they get fragrant. Add red chilli powder, meat masala, 1 teaspoon of salt and saute for a few seconds.
3. Add marinated chicken and saute on medium for 1-2 minutes till they turn pink. Add ¼ cup of water and cook covered for 8-9 minutes on low till the chicken is cooked well. Cook for 2-3 minutes more without covering, so the gravy is absorbed well by chicken.
4. Add the remaining 1 sprig of curry leaves, cooked rice, coriander leaves, lemon juice, give a good toss to mix well, cook on low for 1-2 minutes till the rice absorbs the masalas and take off the heat and serve. Do not overmix at this stage as the rice gets mushy.