and healthful Indian Pulao-style one-pot rice dish, using brown Basmati rice, lean chicken and crunchy medley of rainbow colored vegetables. This dish can be served as an weeknight entree or a side for parties. Save Recipe Print Serves 4-6
raw brown Basmati rice (short grain brown rice works too) 1½ tablespoons canola oil 1 teaspoon fenugreek seeds (alternatively use cumin seeds) ½ cup sliced red onion 1 Serano pepper or Thai green chili, slit lengthwise (optional, for a spicier kick) 1 teaspoon ginger garlic paste (½ inch ginger and 2-3 cloves garlic, grated) ½ lb. boneless chicken breast OR 1½ cups cooked chicken (rotisserie chicken or frozen chicken strips,) cut in 1 inch cubes ½ cup green peas, fresh or frozen ½ cup yellow corn kernels, fresh or frozen ½ cup diced carrots ½ teaspoon ground red chili or Cayenne pepper ½ teaspoon ground cumin 1/8 teaspoon (pinch) ground turmeric ¼ teaspoon Garam Masala 1 teaspoon salt 2 cups low-sodium chicken broth or water ½ cup diced red bell pepper 3 tablespoon chopped fresh tarragon 2 tablespoon chopped cilantro
In a sauté pan with a tight fitting lid, heat canola oil and add fenugreek or cumin seeds, sliced onion, green chili pepper (if using) and ginger-garlic paste, cooking for 3-4 minutes till the onion is translucent. Stir in raw or cooked chicken, peas, corn, carrot and drained raw rice; sprinkle spices and salt over them. Add 2 cups of water or chicken stock. Let the liquid come to a boil; reduce the flame to low and cook covered for 17 minutes Turn off the flame and leave covered for another 10 minutes, so the rice can finish cooking in steam. Fluff the cooked brown rice Pulao with a fork. Turn on the stove again and on a low flame, add red bell peppers, chopped tarragon and cilantro, drizzle lemon juice over the rice. Stir the Pulao gently and cook covered for 3-5 minutes to let all the flavors blend. Serve the Chicken and Vegetable Brown Rice Rainbow Pulao steaming hot, as a weeknight family dinner or as a side for your next weekend get-together.
The chicken drumsticks which I used here are small in size so,it took less time to cook completely,but,if you are using big size drum sticks (like which we use for tandoori or biryani ) need to cook for longer time and then only add rice
I like to add it in rice recipes like pulav,biryanis,gravies and mostly in chicken recipes. Just like all species of rice,basmati is available in white or brown versions,depending on the extent of the milling process
Add rice, broth, honey, soy sauce, vinegar and peas and bring to a simmer over medium high heat. Add chickenand cook until browned on the outside, about 2 minutes. Add peppers and cook 3-4 minutes until crisp-tender. Add carrots, ginger and garlic and cook 1 more minute, stirring. Cover, reduce the heat and cook for 3-4 minutes until rice is tender