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Indian Vegetables

Andhra chicken puloav

How to cook chicken pulao

Chicken Pulao, known for its robust and spicy flavors, is a culinary gem from the southern state of Andhra Pradesh in India. This dish beautifully marries tender chicken pieces with aromatic spices, creating a symphony of tastes that captures the essence of the region's rich culinary heritage. If you're ready to embark on a culinary adventure that will tantalize your taste buds, follow this comprehensive guide to crafting an authentic Chicken Pulao.

The Magic Ingredients You'll Need 

Gather the following ingredients to create a tantalizing Chicken Pulao:You find all these Indian spices on Indian online grocery store SUJASH.

2 cups Basmati rice
1 lb (450g) bone-in chicken pieces, preferably with a mix of drumsticks and thighs
1 large onion, finely sliced
2-3 green chilies, slit
2-3 cloves of garlic, minced
1-inch piece of ginger, finely chopped
Whole spices (2-3 cloves, 2-3 green cardamom pods, 1-2 bay leaves, 1 cinnamon stick)
Ground spices (1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp red chili powder)
1/4 cup yogurt
Salt, to taste
4 cups chicken broth or water
3 tablespoons oil or ghee
Fresh coriander and mint leaves for garnishing

Step-by-Step Instructions

Marinate the Chicken: In a mixing bowl, combine the chicken pieces with yogurt, half of the minced ginger, half of the minced garlic, half of the green chilies, red chili powder, turmeric powder, and salt. Allow the chicken to marinate for at least 30 minutes to infuse it with flavors.

Rinse and Soak the Rice: Wash the Basmati rice under cold water until the water runs clear. Soak the rice in water for approximately 30 minutes. This step ensures the rice cooks evenly and produces fluffy grains.

Sauté the Aromatics: In a heavy-bottomed pot or pressure cooker, heat the oil or ghee over medium heat. Add the whole spices (cloves, cardamom pods, bay leaves, cinnamon stick) and let them sizzle for a moment. Toss in the finely sliced onions and sauté until they turn golden brown.

Add Ginger, Garlic, and Green Chilies: Introduce the remaining minced ginger, minced garlic, and slit green chilies. Sauté for another minute, allowing the fragrant aroma to develop.

Sear the Marinated Chicken: Add the marinated chicken to the pot and cook until the chicken pieces are lightly seared on all sides. This enhances the depth of flavor.

Incorporate Ground Spices: Sprinkle the ground cumin and coriander powders over the chicken. Stir well to evenly coat the chicken with these spices.

Cooking the Rice and Chicken: Drain the soaked rice and add it to the pot. Gently sauté the rice and chicken together for a couple of minutes, infusing the rice with the chicken's flavors.

Add Chicken Broth/Water: Pour in the chicken broth or water and adjust the salt if necessary. Bring the mixture to a boil. If using a pressure cooker, cover it with the lid and let it cook for one whistle. If using a pot, cover it with a tight-fitting lid, reduce the heat to low, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

Rest and Garnish: Once the cooking is complete, remove the pot from heat and let it rest, covered, for another 10 minutes. This step allows the flavors to meld and the rice to achieve the desired texture. Finally, use a fork to gently fluff the rice.

Serve and Delight: Your tantalizing Andhra Chicken Pulao is now ready to be savored. Garnish it with fresh cilantro and mint leaves for an added burst of freshness.


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The Art of Crafting Mutton Curry with Gongura Leaves

The Art of Crafting Mutton Curry with Gongura Leaves

Mutton curry is a beloved dish enjoyed across various cultures and regions, but there's one version that stands out with its unique flavors and vibrant hues – Mutton Curry with Gongura Leaves. Originating from the southern regions of India, this delectable curry showcases the marriage of tender mutton pieces and tangy gongura leaves, resulting in a symphony of taste that sets it apart from regular curries.Let's dive into the origins of this distinctive dish, explore its preparation process, and unravel the secrets behind its unmatched flavor profile.

Ingredients You'll Need:

500 grams of mutton, cleaned and cut into pieces
2 cups of fresh gongura leaves, cleaned and chopped
2 onions, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
3 tablespoons cooking oil
A pinch of asafoetida
Whole spices: cinnamon stick, cloves, cardamom pods

you can buy all these ingredients on Indian online grocery store

Cooking Method:

Begin by heating oil in a heavy-bottomed pan over medium heat. Add the whole spices, such as cinnamon stick, cloves, and cardamom pods, allowing them to sizzle and release their aromatic flavors. A pinch of asafoetida further enhances the essence of the dish.

Next, introduce finely chopped onions to the pan, sautéing them until they transform into a beautiful golden hue. The addition of ginger-garlic paste follows, filling your kitchen with an enticing aroma as it cooks and mellows.

It's time to incorporate the star of the show – the succulent mutton pieces. Allow them to brown evenly on all sides, infusing the dish with their rich flavors. As the mutton cooks to perfection, blend in the tomato puree, along with red chili powder, turmeric powder, cumin powder, coriander powder, and salt. This medley of spices creates a robust foundation, and patience during this step rewards you with an enticing curry base as the oil begins to separate.

Now, the gongura leaves take the spotlight, making their entrance to the pan. As they mingle with the aromatic concoction, these leaves begin to wilt and harmonize with the spices, adding their signature tangy and slightly citrusy flavor.

To transform this composition into a cohesive curry, introduce water to the mix, ensuring the mutton is adequately submerged. Allow the curry to gracefully come to a gentle boil, and then reduce the heat. Cover the pan, and let the curry simmer, allowing the flavors to intermingle and the mutton to tenderize. It's in this slow dance of flavors that the dish truly finds its character.

As you tend to the simmering curry, take a moment to appreciate the symphony of scents filling your kitchen – the warm spices, the earthiness of the mutton, and the distinct tang of gongura leaves.

Before serving, give the curry a final taste, adjusting the seasoning as needed to achieve your desired balance of flavors. The result is a masterpiece of mutton and gongura leaves, each ingredient playing its role in a harmonious ensemble of taste.

Present your creation with pride, knowing that you've mastered the art of crafting Mutton Curry with Gongura Leaves. Whether paired with steamed rice or a freshly baked naan, this dish promises a culinary journey that pays homage to the traditions of Andhra Pradesh, while offering your palate a uniquely delightful experience.

Serving and Enjoying:

Mutton Curry with Gongura Leaves pairs wonderfully with steamed rice or Indian bread like roti or naan. The combination of tender mutton pieces bathed in the flavorful and tangy gongura-infused gravy is a true delight for the taste buds. Garnish with fresh coriander leaves for an added touch of freshness.

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Discovering the Exquisite Sona Masoori Rice: A Culinary Gem from India

Discovering the Exquisite Sona Masoori Rice: A Culinary Gem from India

Rice has been an integral part of Indian cuisine for centuries, and one variety that stands out for its delicate flavor and unique characteristics is Sona Masoori rice. If you're in the UK and wondering where to buy this delightful grain, look no further!Sujash is the best online indian grocery store ,stock a range of sona masoori rice.you can place the order online at www.sujash.co.uk and get your order delivered right at your door.

What is Sona Masoori Rice?

Sona Masoori rice is a short-grain variety that originated in the southern states of India, particularly in the regions of Andhra Pradesh and Karnataka. It is known for its lightweight, aromatic nature and the fine texture that sets it apart from other types of rice. The name "Sona Masoori" itself is derived from two words - "Sona" meaning gold, and "Masoori" referring to the length of the rice grain. Together, it translates to "golden length," which beautifully describes the appearance of this rice.

Characteristics of Sona Masoori Rice

Aroma: One of the most alluring features of Sona Masoori rice is its natural fragrance. When cooked, it releases a pleasant, appetizing aroma that can make any meal an unforgettable experience.

Texture: The grains are soft, slender, and non-sticky, making them perfect for a variety of rice-based dishes, including biryanis, pulaos, and even simple steamed rice.

Nutrition: Sona Masoori rice is a rich source of carbohydrates and essential nutrients, providing a healthy and energy-packed option for your meals.

Quick Cooking: Due to its delicate nature, Sona Masoori rice cooks relatively faster compared to other rice varieties, saving you time in the kitchen.

Where to Buy Sona Masoori Rice online in the UK?

If you're looking to embark on a culinary journey with Sona Masoori rice, the best place to find it in the UK is at sujash online Indian grocery store.Sujash is specialize in offering a wide range of authentic Indian products, and a range of rice varities like Sona Masoori, basmati etc.
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