Receta Chicken Pulao Recipe - How To Make Chicken Pulao
Chicken pulao is something which can be done in under 30 minutes and its a one pot meal. Chicken is marinated with yogurt (which makes it super super tender) and rice is cooked with it. Chicken pulao or chicken pulav/pilaf is one of the easiest meal you will ever come across.
Homey is away on work and with Cheriyan and me at home alone (Nidhi is at hostel); I try to make one pot quick meals .... no elaborate meals when the man of the house is away! call me a lazy wife..... but one pot meals are in.
I like to use basmati rice than the flavorful small grain Malabar kaima rice.....which is quite popular here in Calicut.
Check out this pressure cooker chicken biriyani and tomato raita recipe.
Chicken Pulao Recipe | How To Make Chicken Pulao
PREP TIME:
10 mins |
COOK TIME:
25 mins |
AUTHOR::
NISA HOMEY
INGREDIENTS
- Chicken : 250 gms
- Thick Curd/yogurt : 3 tbsp
- Turmeric powder: 1/2 tsp
- Kashmiri chilli powder: 1/2 tsp
- Coriander powder: 1/2 tsp
- Garam masala: 1 tsp
- Salt: As needed
- Basmati rice: 1 cup/li>
- Ginger: 1 inch
- Garlic: 8 cloves
- Coriander leaves: A small bunch
- Mint leaves: 3 sprigs
- Green chilies: 2-3
- Oil: 3 tbsp
- Ghee: 1 tsp
- Kismis: 1 tbsp
- Cashewnuts: 1 tbsp
Whole Spices: Cinnamon, 1/2 tsp saunf, 1/2 bayleaf, 1/2 star anise, 1/2 tsp cloves, 1/2 tsp whole peppercorns, 1/2 tsp cardamon, and a small strand of mace.
Water: 1 3/4 cups
Lemon: 1/2
METHOD:
Soak rice for 15 mins and rinse well and keep it on a strainer.
Marinate chicken with curd, Kashmiri chilli powder, coriander powder, turmeric powder, garam masala powder. and salt. Keep this aside while we get the other ingredients ready.
Heat a kadai or pan with oil, add in ghee. Add in cashewnuts and fry till golden brown and remove. Add kismis and when it puffs up remove it to a plate.
Add in the whole spices. Add in the sliced onions and saute it till golden brown. Remove little onion to garnish later.
Add in the crushed ginger and garlic; green chilies and salt. Mix well and add in turmeric powder and mix well, keep the flame on medium.
Add in the marinated chicken pieces and mix everything well. Add in chopped coriander and mint leaves and mix well. Add 2 tbsp of water from the 2 cups of water reserved to cook the rice. Allow the chicken to roast on low flame for 2-3 mins.
Add in water and once it starts to boil squeeze in half a lemon. Add in the rice and again allow it to boil. Cover the pan with a tight lid and simmer the flame for 10-15 and after 15 min, switch off the flame and open after 10-15 mins.
Garnish with fried onions, cashewnuts, raisins, coriander leaves and mint leaves. Stir and mix and serve with raita.>
NOTES
Chicken pulao is a one pot meal and I have cooked this in my hard anodaised kadai (which retains heat longer and helps to cook the rice perfectly).
Long grain basmati rice is perfect for this recipe
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