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Chicken Pulao Recipe - Delicious & Easy One-Pot Dinner

Chicken Pulao Recipe – Delicious & Easy One-Pot Dinner

Description

If you’re craving a delicious, one-pot rice dish that’s bursting with flavors, look no further than this Chicken Pulao recipe. It combines aromatic spices, tender chicken, and fragrant basmati rice, creating the perfect meal for any occasion.

Ingredients

Scale

 

  • Chicken (bone-in or boneless): 500g, cut into medium pieces.
  • Basmati Rice: 2 cups, rinsed and soaked for 30 minutes.
  • Onions: 2 large, thinly sliced.
  • Ginger-Garlic Paste: 1 tablespoon.
  • Green Chilies: 2-3, slit lengthwise.
  • Tomatoes (optional): 2, chopped.
  • Yogurt: 1/2 cup (as a marinade or alternative to tomatoes).
  • Mint Leaves: A handful, finely chopped.
  • Spices:
    • 2 Bay leaves
    • 1 Cinnamon stick
    • 4 Green cardamom pods
    • 1 Teaspoon cumin seeds
    • 1 Teaspoon fennel seeds
    • 4 Cloves
    • 1 Teaspoon mace
    • 1 Teaspoon ground coriander
    • 1/2 Teaspoon red chili powder
  • Lemon Juice: 2 tablespoons.
  • Water: 3 cups (or coconut milk for a richer taste).
  • Oil or Ghee: 2 tablespoons.
  • Salt: To taste.

Possible substitutions:

  • If you’re out of tomatoes, use yogurt for tanginess.
  • For a spicier dish, add more green chilies or a dash of red chili powder.

Instructions

Step 1: Marinate the Chicken

Begin by marinating the chicken with ginger-garlic paste, lemon juice, and a blend of your favorite spices (such as cumin, coriander, and chili powder). Let it rest for at least 30 minutes, allowing the chicken to absorb all the flavors.

Step 2: Prepare the Rice

While the chicken marinates, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes to ensure fluffy, non-sticky grains when cooked.

Step 3: Sauté Onions and Spices

In a large pot or pressure cooker, heat oil or ghee. Add whole spices such as bay leaves, cinnamon stick, cardamom pods, and cumin seeds. Sauté for a few seconds until aromatic, then add sliced onions and cook until golden brown.

Step 4: Stir-fry the Chicken

Add the marinated chicken to the pot. Stir-fry until the chicken turns white and is partially cooked. Next, add green chilies, mint leaves, and tomatoes (if using), and continue cooking until the tomatoes soften and the mixture thickens.

Step 5: Add Water and Rice

Pour in the water (or coconut milk for a richer flavor) and bring to a boil. Once boiling, gently stir in the soaked basmati rice. Season with salt, lower the heat, and cover the pot to cook the rice and chicken.

Step 6: Simmer and Cook

Reduce the heat and let the pulao cook on low heat for about 15-20 minutes, or until the rice is tender and the water is absorbed. Avoid stirring to prevent breaking the rice grains.

Step 7: Rest and Serve

Once cooked, let the Chicken Pulao rest for a few minutes before serving. Garnish with fresh mint leaves or coriander for an added burst of flavor and freshness.

Equipment

Notes

  • Use aged Basmati rice for the best texture.
  • Adjust the water-to-rice ratio based on the type of rice you use.
  • For extra richness, add a tablespoon of ghee after cooking.
  • You can use a pressure cooker or instant pot for faster cooking.

Find it online: https://optimalrecipes.com/chicken-pulao-recipe-delicious-easy-one-pot-dinner/