Disclaimer: This a sponsored post by Sprig #GourmetEveryday, but the contents and opinions expressed in here are mine.

Chicken Chipotle Pulav is a fusion recipe of Indian Pulav using extra spice : Mexican Chili Chipotle. Long grain rice is cooked along with chicken marinated in spices upto perfection.

Lot of mess in my house these days , as renovations are going on , so just not in mood to cook something fancy. Also, since the schools are also going on, I am constantly busy trying to figure out how to fix my kid’s school lunch.

Pulav is one of the simplest Indian Rice recipe, just a one pot meal you can say, especially if you get bored to spend hours in kitchen, jump into making something light and easy . Last week, I received a free sample of Mexican Chili Chipotle spice from Sprig. It comes in a small glass bottle, but don’t have to use much, maybe a teaspoon does the magic .

As mentioned before, renovations in the house makes my head spin . So, last night before going to bed, an idea clicked in my mind. Why not make something mixing up Indian Cuisine with Mexican flavors for lunch tomorrow. And since my family loves Pulav, came up trying this spice for my chicken pulav and Voila!! Total success with my indian fusion food.

Preparation Time: 1 Hour

Cooking Time : 30 Minutes

Serves :5-6

Ingredients : 

• 500 Grams Boneless, skinless Chicken ,Cut into 1-2 Inch cubes
• 1 1/2 Cups Basmati Rice/Long Grain Rice
• 1 Teaspoon ginger garlic Paste
• 1 Medium size onion, finely chopped
• 1 Medium size Tomato, cut into very small cubes
• 2 Green Chilies,Slit vertically
• 1/2 Teaspoon black pepper corns
• 1/2 Teaspoon Cloves
• 2 Inches Cinnamon Stick
• 1 Star Anise
• 1-2 Bay Leaves
• 2 Green Chilies,Slit vertically
• 1 Teaspoon Mexican Chili Chipotle Spice
• 1 Teaspoon Turmeric Powder
• 2 Tablespoons Yogurt
• 2 Tablespoons Olive Oil or any cooking oil
• 2 Tablespoons Coriander leaves/Cilantro, finely chopped
• Salt

Ingredients For Marination : 

• 2 Teaspoons Mexican Chili Chipotle Spice
• 1 Teaspoon Turmeric Powder
• 2 Tablespoons Yogurt
• 1 Tablespoon oil
• 1 Teaspoon ginger garlic Paste
• Salt

Method:

Wash chicken cubes well for 3-4 times, drain well and apply all the ingredients mentioned in the marination section above, to these pieces. Massage well and let them marinate for at least an hour because more you marinate the chicken, most tasty becomes any dish.

Wash and drain rice. Keep it for soaking for 30 minutes.

Heat 2 tablespoons oil and add in all the whole spices like, black pepper corns, cloves, cinnamon stick, star anise and bay leaves . Fry on low heat till they are nice and fragrant.

Add onions and green chillies and fry till onions turn translucent. Even better if you brown them a bit.

Add a teaspoon of ginger garlic paste and fry for a minute.

Now add chopped tomatoes and fry till they turn soft and mushy.

Add turmeric powder and a teaspoon of chili chipotle spice and fry for few seconds.

Add chicken and water . Mix and let chicken cook on medium high heat.

Once chicken is cooked, add soaked rice and salt to taste.

Let the rice absorb most of the water. Gently stir in between. Once all the water has been absorbed by rice, may be you can add chopped coriander leaves(Cilantro), mix , cover and let the rice cook on low heat till it is nice and soft. Cilantro can be skipped totally , if you don’t like it. Just check in between for water so that the rice doesn’t stick to the bottom of the pan.If required add little warm water and continue.

Once rice is cooked well, serve immediately. Seems like an easy dish right?

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