Chicken pulao by Laurent Mariotte
- Total time
- 1 h 5
- servings
- 4 servings
- Dish type
- Other
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Prep
20 min
Cook
45 min
Total time
1 h 5
Ingredients
Ingredients
- 4 4 chicken legs cut in half
- 4 4 large shallots
- 2 c. à soupe 2 tablespoons of garam masala
- 1 c. à café 1 teaspoons of turmeric
- 3 gousse 3 cloves of garlic
- 10 g 10 g of ginger
- 3 3 beef heart tomatoes
- 1 1/2 l of poultry broth
- 300 g 300 g basmati rice
- 1,2 1.2 coriander boots
- grape seed oil
- fine grey salt
- mill pepper
Method
- 1
Preheat the oven to 180°C.
- 2
Wash the rice and soak it in water for 20 minutes.
- 3
Peel and slice the shallots. Sauté and brown in the casserole with a little oil for about ten minutes over low heat. Drain them on absorbent paper. In the same casserole, rinse the chicken legs.
- 4
Get off a plate.
- 5
Add all spices, gratify garlic and ginger over. Roast for two minutes stirring.
- 6
Cut the tomatoes into cubes and add them to the spices with the chicken broth. Season with salt, pepper and mix. Add the chicken pieces and cook covered for 15 minutes.
- 7
Drain the rice, pour it into the casserole and mix with the sauce.
- 8
Chop the coriander and add the 3⁄4 to the preparation as well as the fried shallots. Cover and bake for 20 minutes.
- 9
When you leave the oven, mix together and sprinkle with the remaining chopped herbs.
Source : marmiton
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