The Recipe of Umami or Savory Chicken Pulao

Umami or savory taste is the fifth taste after salt, sweet, sour and bitter.

The Recipe of Umami or Savory Chicken Pulao:

Quantity of rice: 2 small cups of basmati rice (about 250 g);

  • For cooking the rice, pour the rice in a thick bottom, medium-size, handi  or saucepan; rinse the rice for about 2–3 times, then immerse rice in water – filled almost up to the utensil’s  brim,  add a tsp. of salt, keep the rice for cooking in medium heat, when a thick layer of cooked rice floats on top  – switch-off  the stove, and  completely drain the water, reheat the cooked rice at low-heat for about 1 second, and cover the utensil for few minutes.
  • Marinate ½ kg. small chicken meat pieces (preferably boneless chicken meat pieces)  for at least 10 minutes in 1 tbsp. of sambhar masala – a non-pungent powdered spice mix, a handful of finely sliced pieces of curry leaves; and smidgen of salt – according to preference of taste.
  • In a kadahi or wok, sauté the marinated chicken meat pieces in adequate quantity of warm blend of cholesterol free butter and any, mild-flavour vegetable oil – in this blend the quantity of butter should be more than the  quantity of vegetable oil, add ¼ to ½ tsp. of turmeric powder to the mixture; add adequate quantity of water to form gravy. When the chicken meat pieces are cooked and the gravy turns thick in texture, layer the chicken meat gravy with cooked basmati rice.
  • On a very thick layer of warm cooked basmati rice at the bottom of a medium-size, handi  or saucepan, evenly spread the warm chicken meat gravy; again add a thick layer of rice to top with the meat gravy, and repeat the same the third time too; cover the utensil for some time for the rice to soak up the flavour of the meat gravy.

Serving size: Approximately 4

Wishing You a Wonderful Day

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