Sunday lunches are elaborate affairs at home. Even though our Sunday breakfast is heavy, our lunches are elaborate as well. By the time we wind up lunch it is 3 pm. Still it hasn’t made us want to change our habits. I want to explore all the recipes Amma has written down or creates as she cooks.
The menu sometimes tends to be the standard one. It's mostly Masala Rice with Chicken Gravy. The Masala Rice gets varied each time I make and we also see to it that the gravy is changed every week. After making the same type of dishes for past many weeks, we felt we need to change and decided to make this chicken biryani.
Chicken Pulusu | Chicken Kura ~ Side Dish for Biriyani
This Chicken gravy is quite mild and thin enough to be mixed up with the biryani. I am told it enhances the biryani taste. I trust my kids approvals. Even quite young, they are connoisseurs of such dishes.
My kids normally don't bother about hiding their feelings. The wholehearted approval and the wish to eat it again for dinner proved this combination was a hit.
Chicken Pulusu | Chicken Kura ~ Side Dish for Biriyani
Ingredients Needed:
250 gms Chicken cut into bite size pieces
1 tsp Ginger Garlic Paste
2 nos Cloves
1 nos Cardamom
1 inch Cinnamon
2 tbsp Curds / Yogurt
1 cup Onions
1 cup Tomato Puree
2 tbsp Coconut, grated
1 tsp Red Chili Powder
1.5 tsp Coriander Powder
1/2 tsp Fennel Seeds
Handful Coriander leaves
2 tsp Cooking Oil
Salt to taste
How to make the Chicken Pulusu
Heat a pan and dry roast the fennel and coconut till golden in colour. Allow it to cool down and grind to a paste, keep it aside.
Wash and drain the chicken in a colander.
Heat kadai with oil, add the whole garam masala, saute well. Then add the onion, saute till it changes colour.
Add the chicken pieces, saute well and add salt and turmeric powder. Mix together before simmering and the chicken gets well coated.
Next add red chili powder and continue sauteing till the chicken gets browned, now add the tomato puree and cook.
Then add the curds and mix well. When you see the moisture is almost evaporated add the coriander powder and mix well.
Once the chicken is well coated and oil comes out, add water and bring to boil. At this stage add the fennel and coconut paste, mix well and simmer again. The gravy should be thin as it's served with biryani.
Finally add the coriander leaves and remove.
This goes for the March Week 2, Cooking from Cookbook Challenge Group.
Chicken Pulusu | Chicken Kura ~ Side Dish for Biriyani
Ingredients
- 250 gms Chicken cut into bite size pieces
- 1 tsp Ginger Garlic paste
- 2 nos Cloves
- 1 nos Cardamom
- 1 inch Cinnamon
- 1 cup Onions
- 1 cup Tomato puree
- 2 tbsp Curds / Yogurt
- 1 tsp Red Chili powder
- 1.5 tsp Coriander Powder
- 1/2 tsp Fennel Seeds
- 2 tbsp Coconut grated
- Handful Coriander Leaves
- 2 tsp Cooking Oil
- Salt to taste
Instructions
- Dry roast the fennel and coconut till golden and grind to a paste once it's cooled. Keep it aside.
- Wash and drain the chicken in a colander.
- Heat kadai with oil, add the whole garam masala, saute well. Then add the onion, saute till it changes colour.
- Add the chicken pieces, saute well and add salt and turmeric powder. Combine everything well and simmer till the chicken is well coated.
- Next add red chili powder and continue sauteing till the chicken gets browned, now add the tomato puree and cook.
- Then add the curds and mix well. When you see the moisture is almost evaporated add the coriander powder and mix well.
- Once the chicken is well coated and oil comes out, add water and bring to boil. At this stage add the fennel and coconut paste, mix well and simmer again. The gravy should be thin as it's served with biryani.
- Finally add the coriander leaves and remove.
Pavani N says
That sounds like a flavorful chicken pulusu. I never made gravy with biryani, though my husband mentioned it couple of times. Will try that combo some time.
Chef Mireille says
I always just eat biryani on its own but this chicken gravy sounds delicious even with just some plain basmati
Suja Ilangovan says
This gravy sounds flavorful & mouth watering, Valli. Love your presentation too 🙂