Chicken Pulao Recipe
A fragrant, one-pot chicken and rice dish infused with spices, perfect for family meals or celebrations.
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.