Long time back I had posted coorgchicken. The main twist in the recipe is 'Kachampuli' paste which is also known as Coorg vinegar which is added in the final stage but I could not arrange it and I substituted it with our very own South Indian vinegar 'tamarind'
I used to make chickenpulao by two methods. Cut the boneless chicken into long thin strips. Pulaos are similar to biryanis but simplified and less spicy and with less masals added when compare to biryanis
Here i came with a perfect chicken Pulav / pulao / pilaf recipe. First we have to cook the chicken. It is very healthy when compared to biryani and fried rice, that for most of the pulao we use vegetables and no need of adding sauces too
Fried chickenpulao is a one pan chicken and rice dish with amazing Indian flavors. But in that case the chicken should be cooked well while shallow frying in the beginning stage and the masala shouldn’t be loose and watery, it should be dry