Chicken Pulao Recipe | Simple And Easy Chicken Pulao | Indian Chicken Rice Bowl Recipe | Chicken Pulao | Indian Chicken Pulao | Quick Chicken Pulao Recipe | Spice Eats Chicken Pulao | One Pot Chicken Rice
Ingredients for Chicken Pulao:
(Tsp- Teaspoon; Tbsp- Tablespoon )
– Chicken – 1 Kg (curry cut with bones)
– Basmati Rice- 3 US cups (500 gms)
Whole Spices/Garam Masala:
– Green Cardamom-5
– Cloves-5
– Cinnamon-2
– Black Cardamom-2-3
– Black peppercorns-20
– Bay leaf-3
– Shah Jeera- 1 tsp
Curd/Yogurt with Masalas:
– Whisked curd/Yogurt- 200 ml
– Turmeric powder- 3/4 tsp
– Red Chilli Powder-1 tsp
– Coriander powder- 4 tsp
– Garam Masala powder- 1.25 tsp
Other Ingredients:
– Onions, sliced- 4 medium (300 gms)
– Ginger garlic paste- 3 tbsp
– Green Chillies, crushed- 3-4
– Green chillies, cut -3-4
– Mint leaves – 1 cup
– Coriander leaves- 5-6 tbsp
– Oil – 3-4 tbsp
– Ghee- 3 tbsp
– Salt – 2 tsp in chicken & 2 tsp in rice
– Kewra water-1 tsp
Preparation:
– Slice the onions and fry in oil till golden. Remove from oil and set aside.
– Cut the green chillies and coarse grind it in the grinder. Also cut few green chillies into slits.
– Whisk the curd/plain yogurt and add all the spice powders.
– Peel and chop half of the mint leaves, chop the coriander leaves.
– Soak the basmati rice in water for 30 mins before cooking.
Process:
– Heat oil and ghee in a pan /dekchi/ and add the whole spices.
– Give a stir and then add the ginger garlic paste. Lower heat and stir & fry on low heat for 2 mins.
– Now add the chicken pieces and sear on high heat for 2 mins.
– Add the crushed green chillies & 2 tsp salt and continue to sear on medium heat for another 2 mins.
– Add the whole mint leaves,stir and fry on medium heat for another 3-4 mins till the chicken is browned and coated in masala.
– Now switch off heat and add the curd -masala mix. Mix well for a minute and then switch on heat on low.
– Cook on low heat for 5 mins till chicken & masala both are cooked and oil separates.
– In case there still is water cook it for another 2 mins on medium heat.
– Now add the soaked basmati rice, hot water, (900 ml or 4.5 US cup) chopped mint & coriander leaves,half the fried onions, 2 tsp salt and slit green chillies.
– Also add the Keora water, give a mix and cover.
– Cook covered on medium heat for 5 mins.
– Remove lid, add the balance fried onions, 2 tsp of ghee, stir and cover again.
– Cook covered for another 10 mins on low heat.
– Switch off and keep covered on dum for another 30-45 mins.
– Open and serve with raita.
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