Chicken Pulao Recipe
Chicken Pulao is a fragrant one-pot rice dish made with tender chicken, aromatic spices, and basmati rice. It’s perfect for a quick and comforting meal, ready in 40 minutes.
Equipment
- Large pot with lid
- Mixing bowl
- Spatula
Ingredients
- 500 gm chicken (bone-in or boneless)
- 2 cup basmati rice (washed and soaked for 20 minutes)
- 2 tbsp yogurt
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 2 bay leaves
- 4-5 cloves
- 3 green cardamoms
- 2 inch cinnamon stick
- 2 onions (thinly sliced)
- 1 tbsp ginger-garlic paste
- 2 tomatoes (chopped)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 3 cups water
- Fresh coriander and mint leaves for garnish
Instructions
Marinate the Chicken:
- In a mixing bowl, marinate the chicken with yogurt, turmeric powder, red chili powder, and salt. Set aside for 15 minutes.
Prepare the Spices:
- Heat oil or ghee in a large pot over medium heat.
- Add cumin seeds, bay leaves, cloves, cardamoms, and cinnamon stick. Sauté until aromatic.
Cook the Onions and Tomatoes:
- Add the sliced onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 2 minutes until fragrant.
- Add the chopped tomatoes and cook until soft and the oil separates from the masala.
Add Chicken and Rice:
- Add the marinated chicken and cook for 5-7 minutes until the chicken is browned.
- Add the soaked and drained basmati rice, and gently mix everything together.
Cook the Pulao:
- Pour in 3 cups of water and add salt to taste.
- Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is cooked and the chicken is tender.
Serve:
- Fluff the rice with a fork, garnish with fresh coriander and mint leaves, and serve hot with raita or a fresh salad.
Notes
- Variation: You can add vegetables like peas or carrots for added nutrition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve with cucumber raita or a squeeze of lemon juice for added freshness.
