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Chicken Pulao

Serves 4
60 mins
450 Kcal
One of the most popular dishes in South Asian and Middle Eastern cuisines, pulao is no less than a culinary delight in most forms, as the aromatic spices and tender chicken will captivate your senses. The delicious one-pot meal of succulent pieces of chicken with fragrant basmati rice does not fail to hook you with the perfect harmony of flavours and textures - a great treat among families and guests alike. Chicken pieces are marinated in yoghurt and spices, which typically include cumin, coriander, cardamom, cloves, and cinnamon. This Chicken pulao recipe is truly flavourful. The preparation not only makes the meat tender but also infuses it with deep, rich flavours. Meanwhile, basmati rice is rinsed and soaked perfectly to make it fluffy while cooking. Onions are saut ed till they turn golden brown, and all of their sweetness comes out because their flavour enhances the dish. The chicken that had marinated for hours is then added; the colour of the chicken is browned and mixed with fresh ingredients like ginger, garlic, and green chillies added at the end for an extra kick; then the rice is soaked and layered above the chicken, and water or broth. It all gets cooked. It turns out very sweetly scented and coloured as the rice grains soak the juices along with aromatic spices from the chicken. It looks better garnished with fresh herbs such as cilantro, mint, or fried onions sometimes. Sides that go with this rice preparation are often a raita-yoghurt-based salad or just a plain cucumber salad, which balances out the richness of the pulao. The recipe of chicken pulao is delicious. Whether it is served at a family gathering or on a festive occasion, chicken pulao is always a comfort and filling dish that brings warmth and glee to the table. Its tasty flavours and heavenly aroma put the dish on top in many households over time as a classic favourite.

Ingredients required for Chicken Pulao

  1. 500 gms chicken
  2. 250 gms basmati rice
  3. 1 tsp cumin seeds
  4. 1 black cardamom
  5. Ginger garlic paste
  6. 2-3 green cardamom
  7. Red chilli powder
  8. Coriander
  9. Cooking oil
  10. 1 onion
  11. 1 inch cinnamon stick
  12. 1/2 tsp turmeric powder
  13. Salt
  14. 1 tomato
  15. Bay leaf
  16. 1 tsp coriander powder
  17. 2-3 clove

Cooking steps for Chicken Pulao

  1. 1
    Begin by washing and soaking 250 gms of basmati rice in water for 30 minutes. Soaking the rice is significant since it allows the grains to absorb the water adequately in its cooking process, thus evenly and fluffily cooking.
  2. 2
    After 30 minutes, drain the water and leave it to one side. Now, the grains will stiffen a bit, making it possible to handle further.
  3. 3
    In a deep pan or heavy-bottomed pot, add two tablespoons of oil or ghee over medium heat. You can use ghee for a stronger flavour, but you can also use oil if you want a lighter flavour. Heat the oil and ghee enough, but not too much that makes them smoke.
  4. 4
    Once it's hot, you need to add the whole spices, which will infuse the oil with their aromatic flavours.
  5. 5
    Fry the spices for at least a minute. As they are frying, they will start to emit their fragrance, which is an indication that they are ready for the next step. Stir them gently so that they fry evenly and do not get burnt.
  6. 6
    Add one chopped onion finely to the pan. Saute the onions, stirring frequently, until they turn golden brown. This will take up about 5-7 minutes. Caramelised onions bring a natural sweetness to a dish, which is really important in balancing flavours, so it should not be skipped.
  7. 7
    Once the onions turn perfectly golden in colour, add 500 gms of cleaned and washed chicken pieces to the pan. Increase the heat to medium and cook the chicken for about 5-7 minutes, stirring occasionally. This helps it turn opaque and a little brown on the edges. This process also seals the juices inside for tenderness and flavour in the chicken.
  8. 8
    Add one teaspoon of ginger-garlic paste to the pan next. Saute for another additional 2 minutes, stirring constantly to avoid burning. Ginger and garlic are some fantastic ingredients as they carry an intense flavour that, mixed, strengthens the overall taste of the biryani, making the dish aromatic with its base flavour.
  9. 9
    Add one chopped tomato to the base.
  10. 10
    Add this mixture to a pan and cook, stirring for about 5 minutes so tomatoes soften, break down, and combine well with spices and chicken. This step is important in achieving flavours and the masala that covers the chicken for each juicy bite.
  11. 11
    Put your soaked and drained rice into the cooked tomatoes; do that gently so that you will not break your rice grains.
  12. 12
    Toss the rice together with the chicken and spices using a spatula while making sure the grains of rice are well coated with the flavours.
  13. 13
    Take 500 ml of water in the pan. Start boiling at a high heat.
  14. 14
    After boiling the water, turn the heat to low and cover it well with a lid for simmering. Low-heat cooking takes about 15 to 20 minutes so that the rice absorbs all the water and steam goes perfectly to get fluffy and tender grains.
  15. 15
    After 15-20 minutes, check for rice doneness. It has to be soft, and all the water must be consumed. If it so needs, add a little splash of water and cook for a few more minutes. Once cooked, remove the pan from the heat and let it sit covered for an additional 5 minutes. The resting period makes the flavours merge, and the rice would have set.

Shop Ingredients

Turmeric Powder (1/2 Tsp)
66
1
122
1
225
1
Salt
27
1
21
1
112
1
22
1
50
1
107
1
58
1
99
1
47
1
83
1
Black Cardamom (1)
62
1
Clove (2-3)
73
1
37
1
48
1
120
1
113
1
220
1
195
1
230
1
210
1
118
1
Tomato (1)
19
1
29
1
27
1
12
1
45
1
Cumin Seeds (1 Tsp)
60
1
239
1
104
1
38
1
150
1
90
1
174
1
84
1
226
1
100
1
Red Chilli Powder
600
1
300
1
Coriander
29
1
Onion (1)
51
1
123
1
32
1
33
1
51
1
94
1
64
1
132
1
72
1
77
1
Ginger Garlic Paste
38
1
43
1
49
1
42
1
50
1
99
1
Basmati Rice (250 gms)
88
1
349
1
96
1
325
1
197
1
220
1
107
1
458
1
97
1
289
1
Cinnamon Stick (1 inch)
31
1
59
1
35
1
Coriander Powder (1 Tsp)
30
1
Cooking Oil
146
1
174
1
161
1
151
1
151
1
308
1
141
1
732
1
236
1
305
1
Green Cardamom (2-3)
182
1
52
1
121
1
258
1
340
1
192
1
220
1
242
1
442
1
150
1
Bay Leaf
29
1
20
1
42
1
40
1
Chicken (500 gms)
159
1
275
1
249
1
239
1
135
1
319
1

FAQs

What is Chicken Pulao?

Chicken Pulao is a fragrant rice preparation in which basmati rice is first cooked with marinated chicken and a mix of aromatic spices. Unlike biryani, chicken Pulao remains a one-pot affair where the rice and chicken are cooked together. The Pulao is lightened in texture and sometimes enriched with vegetables and garnished fresh herbs; therefore, it can be relished as a nourishing meal.

How do I prevent mushy rice?

If the basmati rice were rinsed well, under cold running water, until it ran clear of all excess starch, mushy rice would be prevented. Even then, soaking it for about 30 minutes before cooking would have helped with fluffy grains. The right water-to-rice ratio is vital. For most rice varieties, 1 cup of rice requires about 1.5 to 2 cups of water. Don't stir the rice too often while cooking because the grains may break. Let the cooked rice steam without stirring for some minutes so that the grain can set.

Can I prepare Chicken Pulao a day or so in advance?

It is so handy to prepare this dish beforehand since Chicken Pulao can be prepared well in advance, cooled totally, and refrigerated in an airtight container. You can warm it up just by adding a little water and then heating it in the microwave or on the stovetop. For the best flavour, it is best consumed within a few days, chopped fresh herbs sprinkled over and served with crispy fried onions added to it for that freshness.