Tomato Pilaf with Mughlai Chicken

It has been quite sometime that I wanted to prepare a tomato pilaf. I dint bother to search the web or any other references. Just kept thinking about it. Recently I stumbled upon a tomato and basil pilaf on television.....well 'this is not that recipe'.....just inspired me to cook my version the same night.....

My version of tomato pilaf is very mildly flavored with numerous spice in meagre quantities. The mild flavor was to compliment the Mughlai Chicken I prepared with this.

Similar to the tomato pilaf, Mughlai Chicken has also been in my mind for quite some time. I was not that impressed with the photographs I saw and the recipe, that sounded very mild on heat and spice. But to my surprise, when i finished the cooking and did my final tasting......i was spellbound.....

recipe for Tomato Pilaf 

Basmati rice - 1 cup
Ghee - 2 tbsp (oil or butter is also okay)
Tomato, cut into round pieces - 2
Green chilly, cut at the stem - 2
Salt to taste
Water - 2 cups
Onion - 1 medium
Dry fruits - 4 tbsp

Spices

Cardamom - 2 

Cloves - 2

Bay leaf - 1 inch piece

Cinnamon - 1/2 inch piece

Star Anise - 1 petal from the star

Mace - 2 strands from the whole piece

the method

Wash the rice and drain the water thoroughly.

Heat a heavy bottom pan or a pressure cooker. When the pan reaches medium heat pour the ghee and add the spices. Stir for a minute or until the spices stop sizzling. Stir in the onion and sauté till translucent. Add the rice and salt and stir until the rice loses its white color (Use a wooden spatula to prevent the rice from breaking). Add the green chillies, tomatoes and dry fruits and stir for few seconds. Pour the water, bring it to a boil and simmer till the rice cooks . If using a pressure cooker, cook it for one whistle. Open when the steam has completely subsided.

recipe for Mughlai Chicken

ingredients for the marinade

Chicken - 500 gms

turmeric - 1/4 tsp

Garam Masala - 1/2 tsp

Curd / Yogurt - 5 tbsp

Salt - 1/4 tsp

other ingredients

Ghee - 2 tbsp

Onion, chopped - 1/2

Onion, ground to paste - 1 1/2

Garlic paste- 2 tbsp

Ginger paste - 1 tbsp

Green chilly - 2

Chilly powder - 2 tsp

Coriander powder - 3/4 tsp

Cumin powder - 3/4 tsp

Garam Masala - 1 tsp

salt - to taste

Cashes nuts / Blanched Almonds,  - 15 - 20 (ground to paste alongwith poppy seeds)

poppy seeds - 1/2 tsp

Whole spices

Cardamom - 2

Cinnamon - 1/2 inch 

Cloves - 2

the method

Marinate the chicken with yogurt, salt, turmeric and garam masala for one hour.

Heat ghee in a pan and add the whole spices. Stir for few seconds and add the chopped onion. When the onion turns translucent, add the ginger garlic paste and sauté for a minute. Add the onion paste and stir till it is cooked (Add salt to speed up the process). Add the green chilly, chilly powder, coriander powder and cumin powder and stir till the raw aroma is gone. Stir in the marinated chicken and the marinade. Add half a cup of water. When the chicken boils, simmer for 20 - 25 minutes, stirring occasionally. Check salt. Sprinkle the garam masala. Mix well and pour the cashew / almond and poppy paste. Bring it to a boil and turn off heat. 

I have made a slight change to the recipe. I have not added beaten cream and egg mixture. Instead I marinated the chicken with yogurt. The dish tastes very very good. It is a must try.