Sunday, 29 January 2017

Chicken na Rus Chawal

Chicken na Rus Chawal

Chicken, potatoes and caramelised brown rice.

Chicken Rus Chawal is a great comfort food. It is simple and quick to prepare and can easily be tweaked and twisted around to suit everyone's palate.
The little bit of tang of the tamarind or lemon juice added to it will complete this dish.

Serves 4-6 persons


1 kg /2.2lb or 8 pieces skinless and bone in
1 tbsp oil
1 1/2 tsp garlic paste
1 tsp ginger paste
1/4 tsp turmeric powder
1 heaped tsp cumin powder
1 tsp salt or to taste
1 tsp red chillie powder
1 cup of crushed fried onions
2 whole green chillies slit
6-9 pieces cloves
1 long cinnamon stick
6-9 black peppercorns
1 cardamom pod a little bruised
1 tsp tamarind paste
3 cups water
6-8 pcs of potatoes

2 small fresh crushed tomatoes

In a pan heat a tsp of oil and add the chicken pieces. Brown all over and add the garlic, ginger, turmeric, cumin, and salt. Give it a stir and add the fried onion, green chillies, cloves, cinnamon, peppercorns and cardamom. Stir and allow to cook for a minute as this brings all the aromas back to life. Now add the potatoes and water. Bring it to a boil, lower the heat, cover and cook for  30 - 45 minutes until the chicken and potatoes are cooked through. 
Serve with Caramelised Brown Rice, kuchumbar ~ a salsa like salad, lemon wedges, pickled beetroot and a gajar mewa nu achar.


I prefer not to add tomato in my chicken rus chawal. However try it out with to see the difference and choice of preference. 
Add the tomatoes  while adding the water and potatoes.

The chicken must be washed and patted dry before starting to avoid splattering which may prevent you burning and cleaning up.

If tamarind paste is unavailable substitute the juice from fresh lime or lemon. It definitely needs the slight tangy flavour to enhance it.

1 tsp of fresh mint
3 sprigs curry leaves
handful of freshly chopped corriander leaves

And add any or all of the above ingredients for a twist. They are wonderful! 
However not everyone enjoys pieces of vegetable floating in their Rus Chawal. If your family prefers a smooth gravy the last option is not recommended.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Kainaaz Patell.

Readers Comments

 22nd July 2017
Shermeen K
Hi tried your chicken rus chawal recipe, it was delish. I accidentally stumbled upon it and was so happy to find something that I love eating & couldn't ever get the recipe right. Thank you

Pat Diane I have tried ras chawal before but not with the curry leaves...must say...the curry leaves give a beautiful twist to the dish...loved it!!!!

29th March 2018.
Thank you Niloufer Mavalvala for the yummy Chicken Ras Chawal recipe and thank you Sandra  for the inspiration for me to make it ! So good that I think I will have to enjoy eating it the good old fashioned way - with my fingers, even though I know F hates that lol !!

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