Makes 2½ cups of rice
I was so happy to receive requests for one pot meals from some of my readers. A special thanks to you. You have inspired me to come up with this enticing and nutrition packed pullav. I had trouble naming it because it has so many layers of flavor going through it. The asparagus, chicken, coconut milk ,brown Basmati rice, almonds and dried cranberries, all delicately spiced with the flavors of the ginger, garlic and spices, formed an exquisite melody for my taste buds. Are you salivating yet? And did I mention that I topped it with a sprinkle of crunchy fried onions? But how do I convey that in the title? Please let me know if you have any suggestions for a better title for this recipe.
I chose asparagus for this dish because it is in season, and for its health benefits including it’s anti-oxidant and anti- inflammatory benefits. It is highly regarded in Ayurveda too, especially for hormonal balance. And as far as taste goes, asparagus compliments this subtly seasoned pullav splendidly. But if you are not fond of asparagus, you may substitute any fresh veggies of your choice.
The addition of coconut milk powder to the chicken stock made the rice and chicken extra delicious and gave the rice a risotto like smooth texture, which I loved. This rice will also taste awesome with white Basmati rice and will cook in under 15 minutes. Slice the skinless, boneless chicken into 1/2 inch strips so they are cooked to perfection, along with the rice.
- 2 medium sized, skinless, boneless chicken thighs, cut in about 1½ inch cubes
- 2 cloves of garlic ,grated
- 1 inch fresh ginger, peeled and grated
- 1 teaspoon turmeric powder
- 1 tablespoon lemon juice
- salt to taste
- ¾ cup brown Basmati rice, uncooked
- 1 teaspoon oil
- 1 teaspoon ghee
- ½ teaspoon black peppercorns
- 2 green cardamoms
- 3 cloves
- 2 small dried bay leaves
- ¼ teaspoon shahi jeera
- 1 small green chili pepper, split lengthwise (optional)
- 1½ cups chicken stock, heated. I used Trader Joes non fat, low sodium, organic chicken stock
- 2 tablespoons of coconut powder
- 8 almonds
- 1 tablespoon dried cranberries. I used Ocean Spray craisins
- 9 asparagus stalks, trimmed
- 2 tablespoons fried onions, (optional)
To make the pullav-
- Marinate the chicken pieces with the grated garlic ,ginger, turmeric powder, lemon juice and salt. Set aside for at least 30 minutes. I marinated the chicken overnight in the refrigerator.
- Wash and drain the Basmati rice and set aside for 30 minutes.
- In a 3 quart pan, heat the oil and the ghee on low heat. Add the peppercorns, cardamoms, cloves, bay leaves, shahi jeera and chili pepper (if using) and let them sizzle
- Add the marinated chicken and the rice and sauté for 4 to 5 minutes.
- Combine the hot chicken stock with the coconut milk powder and add to the rice mixture. Add the almonds and craisins. Add salt if needed. Let the mixture come to a boil on medium heat. Then turn the heat down to low, cover and let it cook for 40 minutes.
- Remove lid, add the asparagus stalks and cook for another 10 minutes.
- Serve, topped with the crunchy fried onions (optional)
I hope you enjoy this nourishing and delicious,one pot meal!