Chicken Pulao
Chicken Pulao
Ingredients
For the Chicken Pulao
- 1/2 cup oil
- 2 onions, medium, sliced
- 700 grams chicken, cut into pieces
- 1 tablespoon ginger garlic paste
- 1 tomatoes, medium, sliced
- 3-4 green chilies
- 1 tablespoon salt
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 1 cup yogurt
- 3 cups water
- 2 cups rice, soaked for 1/2 hour
- 3 green cardamoms
- 2 black cardamoms
- 1 cinnamon stick
- 5-6 cloves
- 2 bay leaves
- 1 star anise
- 2-3 lemon slices
- 1/2 cup fresh coriander, chopped
- as needed fried onions, for garnish (reserved from initial frying)
Instructions
- 1
Heat 1/2 cup of oil in a large pot over medium-high heat.
⏱️ 2 min
- 2
Add the 2 medium sliced onions to the pot and fry until they turn golden brown, stirring occasionally.
⏱️ 8 min
- 3
Remove a portion of the fried onions from the pot and set them aside for garnish later.
⏱️ 1 min
- 4
Add the 700 grams of chicken pieces to the remaining oil and onions in the pot. Fry the chicken until it changes color, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in 1 tablespoon of ginger garlic paste and fry for 1 minute until fragrant.
⏱️ 1 min
- 6
Add 1 medium sliced tomato and 3-4 green chilies to the pot. Mix well.
⏱️ 2 min
- 7
Add the dry spices: 1 tablespoon of salt, 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of black pepper. Mix all the spices with the chicken and cook until the tomatoes soften, about 3-5 minutes.
⏱️ 5 min
- 8
Stir in 1 cup of yogurt and mix thoroughly with the chicken and spices.
⏱️ 2 min
- 9
Cover the pot and cook on medium heat for 10-15 minutes, or until the chicken is tender.
⏱️ 15 min
- 10
Pour in 3 cups of water. Add the whole spices: 3 green cardamoms, 2 black cardamoms, 1 cinnamon stick, 5-6 cloves, 2 bay leaves, and 1 star anise. Bring the mixture to a rolling boil.
⏱️ 5 min
- 11
Once boiling, add the 2 cups of rice (which have been soaked for 1/2 hour). Cook on high heat, uncovered, until the water level is almost equal to the rice level, stirring gently once or twice to prevent sticking.
⏱️ 8 min
- 12
Reduce the heat to low. Add 2-3 lemon slices and 1/2 cup of fresh chopped coriander on top of the rice.
⏱️ 1 min
- 13
Sprinkle the previously reserved fried onions over the rice.
⏱️ 1 min
- 14
Cover the pot tightly (you can use foil under the lid for a tighter seal) and let it 'dum' (steam) on low heat for 15-20 minutes. Do not lift the lid during this time.
⏱️ 20 min
- 15
Once the 'dum' time is complete, gently fluff the pulao with a fork. Serve the Chicken Pulao hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pulao
For the Chicken Pulao
- 1/2 cup oil
- 2 onions, medium, sliced
- 700 grams chicken, cut into pieces
- 1 tablespoon ginger garlic paste
- 1 tomatoes, medium, sliced
- 3-4 green chilies
- 1 tablespoon salt
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 1 cup yogurt
- 3 cups water
- 2 cups rice, soaked for 1/2 hour
- 3 green cardamoms
- 2 black cardamoms
- 1 cinnamon stick
- 5-6 cloves
- 2 bay leaves
- 1 star anise
- 2-3 lemon slices
- 1/2 cup fresh coriander, chopped
- as needed fried onions, for garnish (reserved from initial frying)
Instructions
- 1
Heat 1/2 cup of oil in a large pot over medium-high heat.
⏱️ 2 min - 2
Add the 2 medium sliced onions to the pot and fry until they turn golden brown, stirring occasionally.
⏱️ 8 min - 3
Remove a portion of the fried onions from the pot and set them aside for garnish later.
⏱️ 1 min - 4
Add the 700 grams of chicken pieces to the remaining oil and onions in the pot. Fry the chicken until it changes color, about 5-7 minutes.
⏱️ 7 min - 5
Stir in 1 tablespoon of ginger garlic paste and fry for 1 minute until fragrant.
⏱️ 1 min - 6
Add 1 medium sliced tomato and 3-4 green chilies to the pot. Mix well.
⏱️ 2 min - 7
Add the dry spices: 1 tablespoon of salt, 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of black pepper. Mix all the spices with the chicken and cook until the tomatoes soften, about 3-5 minutes.
⏱️ 5 min - 8
Stir in 1 cup of yogurt and mix thoroughly with the chicken and spices.
⏱️ 2 min - 9
Cover the pot and cook on medium heat for 10-15 minutes, or until the chicken is tender.
⏱️ 15 min - 10
Pour in 3 cups of water. Add the whole spices: 3 green cardamoms, 2 black cardamoms, 1 cinnamon stick, 5-6 cloves, 2 bay leaves, and 1 star anise. Bring the mixture to a rolling boil.
⏱️ 5 min - 11
Once boiling, add the 2 cups of rice (which have been soaked for 1/2 hour). Cook on high heat, uncovered, until the water level is almost equal to the rice level, stirring gently once or twice to prevent sticking.
⏱️ 8 min - 12
Reduce the heat to low. Add 2-3 lemon slices and 1/2 cup of fresh chopped coriander on top of the rice.
⏱️ 1 min - 13
Sprinkle the previously reserved fried onions over the rice.
⏱️ 1 min - 14
Cover the pot tightly (you can use foil under the lid for a tighter seal) and let it 'dum' (steam) on low heat for 15-20 minutes. Do not lift the lid during this time.
⏱️ 20 min - 15
Once the 'dum' time is complete, gently fluff the pulao with a fork. Serve the Chicken Pulao hot.
⏱️ 2 min