Chicken Pulao Recipe – A delicious one-pot meal!
If you are a fan of aromatic spices, soft chicken and puffed rice, you are in for a treat! Chicken Pulao, a popular dish in South Asian cuisine, is a delicious one-pot meal that combines the rich flavors of seasoned chicken and aromatic basmati rice. This easy to make recipe will not only make your taste delicious but will also fill your kitchen with an exotic aroma that will entice everyone. So let’s dive into the delicious world of Chicken Pulao and learn how to make this delicious dish!
2 cups basmati rice (soak in water for 30 minutes, then drain)
500 grams chicken pieces (bone or boneless, as per your choice)
2 large onions (finely chopped)
3-4 garlic cloves (minced)
1 inch piece ginger (grated)
2-3 green chilies (cut lengthwise, adjust according to spice)
1/2 cup plain yogurt
1/4 cup fresh coriander (chopped)
1/4 cup fresh mint leaves (chopped)
1/4 cup cooking oil or ghee (clarified butter)
Whole spices: 1 bay leaf, 4-5 green cardamom pods, 4-5 cloves, 1 inch cinnamon stick
Ground spices: 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp red chili powder (as per taste)
salt to taste
4 cups water
Step 1: Marinate the Chicken
In a large bowl, mix the chicken pieces with yogurt, half the chopped mint and coriander leaves, half the minced garlic, half the grated ginger, half the green chilies, cumin powder, coriander powder, turmeric powder, cayenne pepper, and half the minced garlic. powder, and salt. Mix everything well, making sure the chicken is evenly coated. To improve the flavor, let it marinade for at least 30 minutes.
Step 2: Fry the Onions and Spices
In a heavy bottomed pot or deep pan, heat the cooking oil or ghee over medium heat. Add the whole spices (bay leaf, green cardamom, cloves and cinnamon stick) and let them cook for a few seconds. Then, add finely chopped onions and fry till golden brown and caramelised.
Step 3: Cook the Marinated Chicken
Now, put the marinated chicken in the pot and cook it along with the onions for about 5-7 minutes till it gets lightly charred from all the sides.
Step 4: Add Rice and Water
Add the soaked and drained basmati rice to the vessel and mix gently with the chicken and onions. Add 4 cups of water, making sure it covers the rice and chicken by about an inch. Bring the mixture to a boil.
Step 5: Simmer and Cook
Once it starts boiling, lower the flame, cover the pot with a tight-fitting lid, and cook the chicken pulao for about 15-20 minutes or until the rice is completely cooked and puffed up. Give Avoid opening the lid frequently to ensure that steam does not escape.
Step 6: Decorate and Serve
When the pulao is ready, turn off the flame. Garnish the chicken pulao with the remaining chopped mint and coriander leaves, minced garlic, grated ginger and green chillies. This will enhance the aroma and presentation of the dish. You can also sprinkle some fried onions on top to enhance the taste.
Serve the chicken pulao hot with raita (yogurt dip) or your favorite salad for a complete and satisfying meal.