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. A one-pot delight traditionally served with vugharela chawal—caramelised rice. A hearty family meal from the Parsi food repertoire.
The little bit of tang from the tamarind or lemon juice added to it will complete this dish.
Serves 4 to 6 people
2 small fresh crushed tomatoes
I prefer not to add tomatoes to my chicken rus chawal. However, try it out with someone to see the difference and your 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 from burning and cleaning up.
If tamarind paste is unavailable, substitute the juice of fresh lime or lemon at the very end just before you serve it.
For a twist, add a teaspoonful of finely chopped fresh mint, three curry leaf sprigs, and a handful of freshly chopped coriander leaves to the dish. They are wonderful! Even a small amount of desiccated coconut will enhance the flavour.
However, not everyone enjoys pieces of vegetables floating in their rus chawal. If your family prefers 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.
22nd July 2017
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