Chicken Pulao is a timeless classic in South Asian cuisine, loved for its aromatic spices and tender chicken combined with perfectly cooked rice. This one-pot dish is simple yet rich in flavor, making it a go-to recipe for special occasions or everyday meals.
Chicken Pulao Recipe :
Looking for a comforting yet flavorful meal? Chicken Pulao is the answer! With fragrant basmati rice, succulent chicken, and a blend of spices, this dish is a perfect harmony of taste and aroma. Let’s explore how to make this delicious recipe step by step.
History of the Recipe :
Chicken Pulao has its origins in the Indian subcontinent and has been influenced by Persian and Mughal cuisines. Known as a more subtle counterpart to the spicier Biryani, Pulao emphasizes the delicate balance of spices and textures. It became a household favorite due to its simplicity, versatility, and the ability to feed large groups, making it a staple in festive meals and family gatherings.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Chicken Pulao Recipe
Ingredients
- 2 cups basmati rice
- 500 grms chicken, cut into medium pieces
- 3 tbsp cooking oil or ghee
- 1 large onion, thinly sliced
- 2 medium tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2-3 green chilies, slit
- 1/2 cup cup plain yogurt
- 4 cups water or chicken stock
- 2-3 cloves
- 2-3 green cardamom pods
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- Salt to taste
- Fresh coriander and mint leaves for garnish
Instructions
Prepare the Rice :
- Rinse the basmati rice in cold water until the water runs clear. Soak the rice for 20 minutes, then drain and set aside.
Cook the Chicken:
- Heat oil or ghee in a large pot over medium heat. Add cloves, cardamom pods, cinnamon stick, bay leaf, and cumin seeds. Sauté for 1 minute until aromatic.
- Add the sliced onions and cook until golden brown. Stir in the ginger-garlic paste and green chilies. Cook for another 2 minutes.
- Add the chicken pieces and cook until they turn white. Mix in the tomatoes, yogurt, turmeric powder, and salt. Cook for 10-15 minutes until the chicken is tender and the oil separates from the mixture.
Cook the Rice :
- Add the soaked and drained rice to the pot. Gently stir to coat the rice with the chicken mixture.
- Pour in 4 cups of water or chicken stock. Bring to a boil, then reduce the heat to low and cover with a tight-fitting lid. Cook for 15-20 minutes or until the rice is fully cooked and the liquid is absorbed.
Rest and Garnish :
- Turn off the heat and let the Pulao rest for 10 minutes. Fluff the rice with a fork.
- Garnish with fresh coriander and mint leaves. Serve hot with yogurt or raita.
Notes
- Adjust the spice level by reducing or increasing the number of green chilies.
- For richer flavor, add a few strands of saffron soaked in warm milk.
Tips for Chicken Pulao Recipe :
- Use good-quality basmati rice for the best texture and aroma.
- Do not skip soaking the rice, as it helps achieve long, fluffy grains.
- Use homemade chicken stock for added depth of flavor.
FAQs for Chicken Pulao Recipe :
- Can I use boneless chicken?
Yes, boneless chicken works well, but bone-in pieces add more flavor. - What can I serve with Chicken Pulao?
Serve with raita, pickles, or a simple cucumber and onion salad. - Can I make this dish vegetarian?
Substitute chicken with mixed vegetables and follow the same steps.
Conclusion :
Chicken Pulao is a delightful dish that combines simplicity and sophistication. Its aromatic spices and tender chicken make it a crowd-pleaser, whether for a casual dinner or a festive occasion. Try this recipe today and enjoy the rich flavors of South Asian cuisine.