Chicken Xacuti Pulao
Chicken Xacuti Pulao is a flavorful and aromatic rice dish from Goan Catholic Cuisine, featuring a blend of spices and tender chicken pieces.
Ingredients
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 1 tomato, chopped
- 2 green chilies, slit
- 1/2 cup coconut milk
- 2 tbsp Xacuti masala
- 1/2 tsp turmeric powder
- 2 tbsp oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- Heat oil in a large pot and sauté the onions, garlic, and ginger until golden brown.
- Add the chicken pieces and cook until they are no longer pink.
- Stir in the Xacuti masala, turmeric powder, and salt. Cook for 2 minutes.
- Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft.
- Pour in the coconut milk and bring to a simmer.
- Stir in the soaked rice and add 4 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Garnish with fresh cilantro and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 25g
- Fat
- 8g
Supplies
Large pot Knife Cutting board Measuring cups and spoons
Tools
Spatula Cooking spoon Cooking pot with lid
Serving suggestions
Serve the Chicken Xacuti Pulao with a side of raita (yogurt dip) and papad (crispy Indian flatbread).
Tips & tricks
For a spicier pulao, increase the quantity of green chilies or add a dash of red chili powder.
Cost
$15