Yelagiri Malli Milagu Chicken Pulao
Piquant chicken pulao
A special dish credited to the cuisine of Yelagiri, the Malli Milagu Chicken Pulao is a scrumptious combination of chicken, pepper and coriander. Delicious and filling yet light on the stomach, this dish will be enjoyable for everyone in the family . Try it and you will be soon craving for more.
Recipe
| Ingredients | Amount |
| Chicken(Washed and drained completely) | 01 Kg |
| Basmati Rice (Washed and Stained) | 900 gms |
| Onion Finely Sliced | 200 gms |
| Tomato Sliced | 150 gms |
| Coriander Leaves Chopped (Roots & thick stems removed) – (Malli) | 01 bunch |
| Coriander Leaves Paste (Made it separate paste) – (Malli) | 50 gms |
| Green chilly (slit to the end) | 10 nos |
| Ginger garlic Paste | 150 gms |
| Ghee | 75 ml |
| Refined oil | 150 ml |
| Black Pepper corn (Milaghu) | 01 tbsp |
| Cloves | ½ tsp |
| Cinnamon | 3 sticks |
| Green Cardamom | 1 tsp |
| Star Anise | 4 pcs |
| Bay Leaf | 02 nos |
| Curd | 1 cup |
| Lemon Juice | 1 no’s |
| Turmeric Powder | ¼ Tsp |
| Salt | To taste |
| Coconut Milk | 1 cup |
| Nutmeg(Grated) | ½ pcs |
Method
- Gradually marinate the chicken with the ingredients of Ginger garlic paste, salt and turmeric powder for10minutes. While the chicken is marinating, work on the rest of the preparation.
- Heat the oil and add a little quantity of ghee in a vessel then add all the garam masala ingredients together– (Black Pepper, bay leaves, cloves, cinnamon, cardamom, star anise, and grated nutmeg). Sauté for few seconds.
- Later, add sliced onions and green chilies and sauté for 6 minutes till the onions turn golden brown in color. Add ginger garlic and Coriander paste to it and sauté together for 2-3 minutes. Then add slice tomato, Chopped coriander leaves and sauté for 4 minutes.
- Add the chicken along with marinate and mix well. Cook on high flame for 2 minutes and then reduce flame, place lid and let it cook for 15-16 minutes or till the chicken is three fourth cooked with little gravy left. It should not be completely dry but appear like a gravy dish.
- Add correct amount (1:2) of water and coconut milk and bring it to a boil. Adjust salt to taste, reduce flame and add the strained basmati rice. Add 1 tbsp of coriander leaves and place lid and cook on low flame till the rice and chicken are cooked. Sprinkle the juice of lemon on it along with coriander leaves. Turn off heat and do not remove lid for 10-15 minutes.
- Later remove the lid, add the 2 tbsp of ghee and combine gently, and serve hot with Mixed Raita and Curry of your choice.
- Finally, garnish with the Sprig of Coriander Leaves.
Nutrient Value
| Amount Per Serving | |
| Serving – 1 | |
| Calories | 3,493.5 |
| Total Fat | 163.5 g |
| Saturated Fat | 42.1 g |
| Polyunsaturated Fat | 33.2 g |
| Monounsaturated Fat | 73.6 g |
| Cholesterol | 187.5 mg |
| Sodium | 1,252.1 mg |
| Potassium | 2,813.0 mg |
| Total Carbohydrate | 266.8 g |
| Dietary Fiber | 28.7 g |
| Sugars | 39.6 g |
| Protein | 260.5 g |
