Chicken pulao is a popular aromatic and delicious dish. You can try making this amazing Chicken pulao in your kitchen. This recipe requires 07 mins for preparation and 28 mins to cook. The Chicken pulao by parveen has detailed steps with pictures so you can easily learn how to cook Chicken pulao at home without any difficulty. Chicken pulao is enjoyed by everyone and can be served on special occasions. The flavours of the Chicken pulao would satiate your taste buds. You must try making Chicken pulao this weekend. Share your Chicken pulao cooking experience on the indianhealthyrecipe platform. You can also use the “What’s cooking” feature on the app to get in touch with other home chefs like parveen for inputs. In case you have any queries for Chicken pulao you can comment on the recipe page to connect with the parveen. You can also rate the Chicken pulao and give feedback.
Ingredients (240 ml cup used)
- 250 grams chicken
- ¾ tsp ginger garlic paste
- ¼ to ½ tsp red chili powder
- Generous pinch of turmeric
- Salt as needed
- 1 tsp oil (makes the chicken soft)
- 1 tsp garam masala (optional)
- 1 ½ to 2 tbsp. Curd / yogurt (if using coconut milk skip this)
- 1 bay leaf
- 1 Star anise
- ½ tsp shahi jeera
- 8 cloves
- 2 cinnamon sticks/ dalchini
- 1 black cardamom/ badi elaichi
- 4 green cardamoms / choti elaichi
- ¾ tsp. saunf powder
- 1 strand mace
- 1 ½ to 2 tbsp. oil
- 1 large onion thinly slices
- 1 tsp ginger garlic paste
- 1 medium tomato chopped
- Salt as needed
- 1/8 tsp Turmeric or haldi
- Handful of chopped mint/ pudina
- Few coriander leaves chopped
- 1 ½ cups rice (prefer basmathi)
- 2 ½ to 2 ¾ cups water or stock or thin coconut milk (refer notes)
How to make the recipe
Wash rice and soak for 20 minutes. Drain and set aside.
Marinate chicken with ingredients mentioned under to marinate. Set this aside till we use it. If using coconut milk do not use yogurt to marinate.
Heat a pot or cooker with oil, add spices along with saunf and saute till it begins to smell nice.
Add onions, green chili and fry till lightly golden. Fry ginger garlic paste and fry until the raw smell disappears.
Transfer marinated chicken and fry until it turns pale and white. This takes around 3 to 4 minutes. Take care not to burn.
Add tomatoes, salt and turmeric. Fry until the tomatoes turn mushy, pulp and looks completely cooked. Add mint and coriander leaves and fry until it smells good for a minute or two.
Make sure tomatoes are cooked, blended well with the mixture, then pour stock or water or thin coconut milk. If your coconut milk is creamy or thick, dilute it with water and measure.
When it comes to a boil, add salt and rice.
cook until the rice is done completely. Towards the end. Simmer the flame and cover the pot. Cook on a low flame for 3 to 5 minutes. Fluff up after 5 minutes