Fusion Combo : Bengali Mitha/Sweet Pulao & Chinese Chilli Chicken

  Today's post is an experiment to try a fusion combo. What about an Indian and Chinese cuisine combo? We know both the cuisines compliment each other and go very well together. So I tried to pair up a Bengali sweet pulao and Spicy Chinese Chilli Chicken. And to my surprise, It was a yumm combo. Before I used to make a Chinese Fried Rice with Chilli chicken. Try out friends this combo, you will love it. Doesn't this look droolworthy?

Bengali Mitha/Sweet Polao (in bengal, we pronounce it as Polao)

         This is a traditinal bengali pulao recipe which is very easy to make. This simple, authentic recipe is quite distinctive from other regional Indian pulao recipes as it is little sweet in taste. It gets a light brown coloring from the caramelization of sugar and has a heavenly touch of ghee and dry fruits.

Ingredients :

Basmati Rice : 500 gm.

Vegetables : 1 cup [Carrot & green beans(finely chopped), Green peas]

Raisins : 1/2 cup

Cashews : 12-14 nos.

Onion : 1 (medium)

Ginger paste : 2 tsp.(teaspoon)

Bay leaves : 2

Cardamom : 3-4

Cloves : 4-5

Cinnamon : 2(1") pieces

Salt to taste

Sugar : 3 tbsp.

Black Pepper powder : 1 tsp.(optional, I love to add it)

Oil+Ghee : 2+2 tblsp.(tablespoon)

Method :

•  Wash the rice and cook in enough water until 3/4 done. Do not overcook.
•  Heat oil & ghee in a heavy bottomed vessel. Saute vegetables in there until they are tender. Keep aside.
• In the same oil, add bay leaves, cloves, cinnamon, cardamom. Wait till they crackle, then add onions and ginger paste. Add cashews and raisins and fry with onions for about 2-3 minutes. Now add the cooked rice, fried vegetables, green peas, salt and sugar. Mix everything together and season with black pepper powder.
• Keep stirring in low flame for about 4-5 minutes. Pulao/Polao is ready to serve.

  Serve with any veg. or non-veg. dishes. 

Chilli Chicken : This is a fusion recipe of Chilli Chicken, where chicken is marinated in spices, then fried and cooked in three types of sauces.

Ingredients : 
Chicken : 500 gms(cut in medium size pieces)
Green Chilli : 4-5 nos(chopped)
Egg : 1
Onion : 3, big size
Ginger paste : 1 tsp.
Garlic paste : 2 tsp
Garlic : 3pods, chopped
Capsicum : 2(medium, cut lengthwise)
Soya sauce: 2 tbsp.
Tomato sauce : 2 tbsp.
Chilli sauce : 2 tbsp.
Lemon juice : 2 tbsp.
Cornflour : 4 tbsp
Salt to taste
Sugar : a pinch
Oil : 3 tblsp.

Method : 

• Wash the chicken pieces and dry them.
• Marinate the pieces with 1 tbsp. Soya sauce, lemon juice, egg, salt, sugar, ginger-garlic paste, 1 tbsp. cornflour for at least 45 mins-1 hour.
• Heat whole oil in a wok and fry the marinated chicken pieces in medium-low flame until they are brown from all sides, by the end of the frying you will see the chicken pieces are almost cooked. Keep the fried pieces in a separate container.
• In the same oil add chopped garlic, then add onion and saute untill golden brown.
• Then add capsicum slices and chopped green chillies, saute till they are cooked.
• Now add soya sauce, tomato sauce and chilli sauce in there. Mix to coat all the chicken pieces with the sauce. Stir-fry for 4-5 mins in low flame.
• Finally add cornflour mixed in 1/2 cup of water and allow to boil covered for 5 mins on low flame. Season with salt. Remove from flame when chicken pieces are nicely coated with thick sauce.

This chilli chicken tastes its best when served with any kind of fried rice.
The Bengali Mitha Pulao is going to take part in my ongoing event, Spotlight : Rice/Roti/Pulao/Puri event.