Masaledar Chicken Pulao
Masaledar Chicken Pulao
Ingredients
For the Chicken Pulao
- 1 kg chicken
- 750 grams basmati rice, soaked
- 1 cup oil
- 2 onion, medium size, sliced
- 2 tablespoons ginger garlic paste
- 6-7 green chillies, crushed
- 2 tomato, medium size, sliced
- 1 cup yogurt
- 2 teaspoons salt
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 4 cups water
For the Whole Spices (Khara Masala)
- 1 inch cinnamon stick
- 4-5 green cardamom
- 2 black cardamom
- 6-7 cloves
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 2 bay leaf
For Garnish
- as needed fresh coriander
- as needed green chillies
Instructions
- 1
Heat 1 cup of oil in a large pot over medium heat.
⏱️ 2 min
- 2
Add the 2 medium size sliced onions to the hot oil and fry them until they turn golden brown, stirring occasionally.
⏱️ 8 min
- 3
Introduce the whole spices: 1 inch cinnamon stick, 4-5 green cardamoms, 2 black cardamoms, 6-7 cloves, 1 teaspoon black peppercorns, 1 teaspoon cumin seeds, and 2 bay leaves. Fry these for 1 minute until fragrant.
⏱️ 1 min
- 4
Add 1 kg of chicken to the pot and fry until its color changes to opaque white.
⏱️ 5 min
- 5
Stir in 2 tablespoons of ginger garlic paste and 6-7 crushed green chillies. Fry for 2-3 minutes, stirring constantly to prevent burning.
⏱️ 3 min
- 6
Add 2 medium size sliced tomatoes and cook until they become soft and start to break down.
⏱️ 5 min
- 7
Incorporate 1 cup of yogurt, 2 teaspoons of salt, 1 tablespoon of red chilli powder, 1 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1 teaspoon of garam masala powder. Mix all ingredients thoroughly to combine.
⏱️ 3 min
- 8
Cover the pot and cook on a medium flame for 10 minutes, allowing the chicken to tenderize and absorb the flavors.
⏱️ 10 min
- 9
Pour in 4 cups of water and bring it to a rolling boil.
⏱️ 5 min
- 10
Add 750 grams of soaked Basmati rice. Gently mix the rice into the liquid, being careful not to break the grains.
⏱️ 2 min
- 11
Cover the pot and cook on a medium flame for approximately 5-7 minutes, or until the water is almost completely absorbed and small craters appear on the rice surface.
⏱️ 7 min
- 12
Reduce the flame to low, cover the pot tightly (you can use a heavy lid or seal with foil), and cook for another 10-15 minutes for "dum" (steaming). This allows the rice to cook through with the steam.
⏱️ 15 min
- 13
Garnish with fresh coriander and green chillies before serving.
⏱️ 1 min
- 14
Serve hot and enjoy your Masaledar Chicken Pulao.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Masaledar Chicken Pulao
For the Chicken Pulao
- 1 kg chicken
- 750 grams basmati rice, soaked
- 1 cup oil
- 2 onion, medium size, sliced
- 2 tablespoons ginger garlic paste
- 6-7 green chillies, crushed
- 2 tomato, medium size, sliced
- 1 cup yogurt
- 2 teaspoons salt
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 4 cups water
For the Whole Spices (Khara Masala)
- 1 inch cinnamon stick
- 4-5 green cardamom
- 2 black cardamom
- 6-7 cloves
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 2 bay leaf
For Garnish
- as needed fresh coriander
- as needed green chillies
Instructions
- 1
Heat 1 cup of oil in a large pot over medium heat.
⏱️ 2 min - 2
Add the 2 medium size sliced onions to the hot oil and fry them until they turn golden brown, stirring occasionally.
⏱️ 8 min - 3
Introduce the whole spices: 1 inch cinnamon stick, 4-5 green cardamoms, 2 black cardamoms, 6-7 cloves, 1 teaspoon black peppercorns, 1 teaspoon cumin seeds, and 2 bay leaves. Fry these for 1 minute until fragrant.
⏱️ 1 min - 4
Add 1 kg of chicken to the pot and fry until its color changes to opaque white.
⏱️ 5 min - 5
Stir in 2 tablespoons of ginger garlic paste and 6-7 crushed green chillies. Fry for 2-3 minutes, stirring constantly to prevent burning.
⏱️ 3 min - 6
Add 2 medium size sliced tomatoes and cook until they become soft and start to break down.
⏱️ 5 min - 7
Incorporate 1 cup of yogurt, 2 teaspoons of salt, 1 tablespoon of red chilli powder, 1 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1 teaspoon of garam masala powder. Mix all ingredients thoroughly to combine.
⏱️ 3 min - 8
Cover the pot and cook on a medium flame for 10 minutes, allowing the chicken to tenderize and absorb the flavors.
⏱️ 10 min - 9
Pour in 4 cups of water and bring it to a rolling boil.
⏱️ 5 min - 10
Add 750 grams of soaked Basmati rice. Gently mix the rice into the liquid, being careful not to break the grains.
⏱️ 2 min - 11
Cover the pot and cook on a medium flame for approximately 5-7 minutes, or until the water is almost completely absorbed and small craters appear on the rice surface.
⏱️ 7 min - 12
Reduce the flame to low, cover the pot tightly (you can use a heavy lid or seal with foil), and cook for another 10-15 minutes for "dum" (steaming). This allows the rice to cook through with the steam.
⏱️ 15 min - 13
Garnish with fresh coriander and green chillies before serving.
⏱️ 1 min - 14
Serve hot and enjoy your Masaledar Chicken Pulao.
⏱️ 1 min