Spicy Extremely Flavorful Chicken Pulao
Spicy Extremely Flavorful Chicken Pulao
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt
For the Pulao
- 1 1/2 cups basmati rice
- 2 tablespoons ghee
- 2 bay leaves
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 onion, medium, thinly sliced
- 2 green chilies, slit lengthwise
- 1 tomato, medium, chopped
- 2 1/4 cups water, hot
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons fresh mint leaves, chopped, for garnish
- 1 teaspoon salt, or to taste
Instructions
- 1
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for 30 minutes. Drain well before use.
⏱️ 2 min
- 2
In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and 1/2 teaspoon of salt. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 10 min
- 3
Heat ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add bay leaves, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
⏱️ 2 min
- 4
Add the thinly sliced onion to the pot and sauté until golden brown, about 8-10 minutes. Stir frequently to prevent burning.
⏱️ 9 min
- 5
Add the green chilies and chopped tomato. Cook for 3-4 minutes, mashing the tomatoes slightly with the back of your spoon, until they soften and the oil starts to separate.
⏱️ 4 min
- 6
Add the marinated chicken to the pot. Cook on medium-high heat for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on the outside and the yogurt sauce has thickened.
⏱️ 6 min
- 7
Add the drained basmati rice to the pot. Gently stir for 1-2 minutes, ensuring the rice is coated with the spices and chicken mixture. Be careful not to break the rice grains.
⏱️ 2 min
- 8
Pour in the hot water and add 1 teaspoon of salt (or to taste). Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and cook for 15-18 minutes without lifting the lid.
⏱️ 20 min
- 9
After 15-18 minutes, turn off the heat. Let the pulao rest, still covered, for another 10 minutes. This allows the steam to finish cooking the rice and ensures fluffy grains.
⏱️ 10 min
- 10
Gently fluff the pulao with a fork. Garnish with fresh chopped cilantro and mint leaves before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Extremely Flavorful Chicken Pulao
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt
For the Pulao
- 1 1/2 cups basmati rice
- 2 tablespoons ghee
- 2 bay leaves
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 onion, medium, thinly sliced
- 2 green chilies, slit lengthwise
- 1 tomato, medium, chopped
- 2 1/4 cups water, hot
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons fresh mint leaves, chopped, for garnish
- 1 teaspoon salt, or to taste
Instructions
- 1
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for 30 minutes. Drain well before use.
⏱️ 2 min - 2
In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and 1/2 teaspoon of salt. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 10 min - 3
Heat ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add bay leaves, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
⏱️ 2 min - 4
Add the thinly sliced onion to the pot and sauté until golden brown, about 8-10 minutes. Stir frequently to prevent burning.
⏱️ 9 min - 5
Add the green chilies and chopped tomato. Cook for 3-4 minutes, mashing the tomatoes slightly with the back of your spoon, until they soften and the oil starts to separate.
⏱️ 4 min - 6
Add the marinated chicken to the pot. Cook on medium-high heat for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on the outside and the yogurt sauce has thickened.
⏱️ 6 min - 7
Add the drained basmati rice to the pot. Gently stir for 1-2 minutes, ensuring the rice is coated with the spices and chicken mixture. Be careful not to break the rice grains.
⏱️ 2 min - 8
Pour in the hot water and add 1 teaspoon of salt (or to taste). Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and cook for 15-18 minutes without lifting the lid.
⏱️ 20 min - 9
After 15-18 minutes, turn off the heat. Let the pulao rest, still covered, for another 10 minutes. This allows the steam to finish cooking the rice and ensures fluffy grains.
⏱️ 10 min - 10
Gently fluff the pulao with a fork. Garnish with fresh chopped cilantro and mint leaves before serving.
⏱️ 2 min