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Homemade Garam Masala & Quick Chicken Pulao

Introduction

Welcome back to Mellow Bites! Today, we’re diving into the world of spices with Episode 13 of our Spice Series. This time, it’s all about garam masala, the quintessential aromatic blend of spices that brings Indian cuisine to life. Not only does garam masala enhance the flavor of dishes, but it also boasts numerous health benefits. In this blog, learn how to make this magical blend from scratch and whip up a quick and delectable chicken pulao that’s perfect for any occasion.

Ingredients for Garam Masala

  • 6-inch cinnamon sticks – Adds a warm, sweet aroma.
  • 1 tablespoon cloves – A tiny powerhouse with a strong, pungent flavor.
  • 1 tablespoon cardamom – Brings a refreshing, slightly sweet note.
  • 2 pieces star anise – For a subtle licorice flavor.
  • 3 pieces kalpasi (stone flower) – Adds rich, earthy undertones.
  • 2 bay leaves – For a mild herbal touch.
  • 1 piece marathi mokku – Enhances depth of flavor.
  • 1 tablespoon coriander seeds – Offers citrusy, nutty undertones.
  • 1 tablespoon cumin seeds – Earthy, warm, and slightly bitter.
  • 2 tablespoons fennel seeds – A hint of sweetness to balance the heat.
  • 1 teaspoon peppercorns – Adds a spicy pep to the mix.

Method to Make Garam Masala

  1. Dry Roast the Spices:
    • Use a heavy-bottom pan or cast-iron kadai.
    • Roast all the spices on low heat for 2 minutes to remove moisture and enhance shelf life.
    • You’ll know it’s ready when you hear the cumin seeds pop and smell the heavenly aroma.
  2. Cool and Grind:
    • Let the roasted spices cool down completely.
    • Grind them into a fine powder using a high-quality mixer.
    • Store in an airtight container to retain the freshness.

This versatile garam masala works wonders in both vegetarian and non-vegetarian dishes!

Quick Chicken Pulao Recipe

Ingredients:

  • 3 tbsp oil
  • 2 tsp garam masala
  • 2 slit green chilies
  • ½ cup fresh mint leaves (chopped)
  • ¼ cup fresh coriander leaves (chopped)
  • 2 large onions (sliced)
  • 2 tbsp ginger-garlic paste
  • 1 large tomato (chopped)
  • 1 kg chicken (leg and thigh pieces preferred)
  • Salt (to taste)
  • ½ tsp turmeric powder
  • 3 cups coconut milk
  • 2 cups water
  • 2 ½ cups seeraga samba rice (washed and soaked for 30 minutes)

Instructions:

  1. Infuse Oil with Spices: Heat oil in a kadai. Add garam masala and allow it to blend with the oil for a few seconds.
  2. Sauté the Herbs: Add green chilies, mint, and coriander leaves. Sauté until fragrant.
  3. Cook the Base: Add onions and sauté until translucent. Then add ginger-garlic paste and cook until the raw smell disappears.
  4. Add Tomatoes and Chicken: Toss in chopped tomatoes, followed by chicken pieces. Mix well, add salt and turmeric powder, and let it cook covered for 20 minutes.
  5. Add Coconut Milk and Rice: Once the chicken is tender, ensure no excess water remains. Add coconut milk and water, bring to a boil, and mix in the soaked rice.
  6. Cook and Garnish: Cover and cook on low heat for 10 minutes. Garnish with chopped cilantro before serving.

Why You Should Try This Recipe

This chicken pulao is a flavorful, aromatic one-pot meal that’s perfect for:

  • Lunch boxes
  • Sunday brunches
  • Family dinners

It pairs beautifully with raita or a simple salad.

Closing Thoughts

Don’t forget to try this homemade garam masala and chicken pulao recipe and let us know your thoughts in the comments. For more exciting spice powders and recipes, subscribe to Mellow Bites! Until next time, keep cooking, experimenting, and staying spicy.

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