JUNGLEE PULAO WITH VERMICELLI

JUNGLEE PULAO WITH VERMICELLI 

Just a simple vermicelli dish made into a Junglee Pulao. You could add any veggies of your choice or even chicken or meat. Try it with mince. It tastes great. Something different!!

Ingredients 

2 cups of roasted vermicelli 

1 onion chopped

1 tomato chopped

2 or 3 green chillies chopped

3 tablespoons chopped coriander 

1 tablespoon ginger garlic paste 

1/2 teaspoon chillie powder 

1/2 teaspoon coriander powder 

1/2 teaspoon garam Masala powder

1/2 teaspoon turmeric powder 

1 small piece of cinnamon 

2 or 3 cloves

2 or 3 cardamoms

Salt to taste

1/4 cup coconut milk 

2 tablespoons oil 

Dry Roast the vermicelli lightly till it gives out a nice aroma either in a pan or in a microwave for 2 minutes

Heat the oil and add the cinnamon, cloves, cardamom, onions and green chillies and fry for a few minutes till the onions turn pink

Add the tomatoes, ginger garlic paste, chillie powder, coriander powder, turmeric, garam masala powder and the coriander leaves and fry till the tomatoes turn soft 

Add the coconut milk and salt and mix well

Add 2 cups of water and bring to boil

When it’s bubbling nicely, add the roasted vermicelli and mix well. 

Cook on medium heat till all the liquid is absorbed and the vermicelli is cooked. 

Switch off. Cover and let it rest for 10 minutes before serving

Goes well with sliced onions and lime pickle 

#angloindianrecipes #bridgetwhitekumar #bridgetwhite #jungleepilaf #jungleepulao

JUNGLEE CHICKEN PULAO

The term ‘Junglee’ means wild or crazy in Hindi and it also refers to someone or something that is rough round the edges and has no finesse! This rice dish is just that -  a mish-mash of ingredients and Spices that are readily available in the kitchen such as onions, tomatoes, chillies, whole spices etc. The recipe varies from person to person. Many choose to incorporate leftover vegetable and meat dishes into it. Each family has their own version of this crazy rice dish or Junglee Palau. This is my version of Junglee Chicken Palau

Serves 6   Preparation and Cooking Time 1 hour

Ingredients

2 cups Basmati rice or any other long grained rice

1 Kg chicken chopped into medium size bits

1 cup oil or ghee

2 teaspoons chillie powder

3 big onions sliced finely

3 or 4 green chilies sliced lengthwise

2 tablespoons ginger garlic paste

3 big tomatoes chopped

1 pack coconut milk

½ cup fresh mint leaves

½ cup coriander leaves

1 cup curds (yogurt)

½ teaspoon turmeric powder

2 bay leaves

4 cloves, 3 small sticks of cinnamon, 4 cardamoms

Salt to taste

 

Wash the rice and soak it in a little water for about 20 minutes.

Heat the ghee in a suitable vessel or rice cooker and add the spices and bay leaves and fry for a few minutes. Now add the onions and ginger garlic paste and sauté for some time. Add the turmeric, mint leaves, coriander leaves and chillie powder and fry for a while. Next add the chopped tomatoes and chicken keep on frying till the oil separates from the mixture. Add the curds, slit green chilies, coconut and salt and 1 cup of water and simmer for a few minutes till the chicken is tender. Now add the rice and 3 cups of water and cook on low heat till done mixing once or twice. Serve with curd chutney and chicken or meat curry.