Indian pulaos are one-pot dishes that combine wholesome flavors and spices to create magical tastes. The predominant ingredient in most pulaos is the garam masala. The most basic garam masala is a spice made by grinding dry-roasted cinnamon, cardamom and cloves.
This chicken pulao recipe is a quick fix for those special cravings. It is a one-pot recipe and comes out beautifully in about 40 minutes. It can be had as a meal in itself.
This recipe is very special to me because it was an essential part of my childhood. Pulao used to be served with chicken or mutton curry in birthday parties or to the guests. Although my family never really made chicken pulao, the fundamental ways to cook any pulao remains the same. Chicken pulao is something I have been making for myself and my loved ones over the years, and it has always remained a favorite.
The rice in this pulao can be any fragrant one. I prefer using broken rice for pulao, as it gives the entire meal a different flavor. Here, I have used good quality Basmati rice. The quality of the rice should be of supreme concern in this meal.
I mostly make chicken pulao with joha rice. Joha rice is a variety of rice grown in India and is notable for its aromatic and excellent taste. My home state, Assam, is the largest cultivator of this rice, and hence I am very particular about using it in most of my recipes involving rice. But you can go ahead and use high quality and aromatic broken basmati too.
I like my pulao to have a little sweetness since that is how I have eaten it throughout my life. There is a delicate hint of sugar and part of the flavor also comes from some dry fruits that this dish includes. Another important tip that I would like to share is to always use fresh ingredients. For example, the ginger garlic paste should be freshly ground. The only ready-made spice that I have used here is the meat masala.
Even though this recipe is made in a pressure cooker, you can also go ahead and make it this way. If the rice is soaked for some time, it takes lesser time to cook.
You need to soak the rice for 30 minutes before you make the pulao.
Here is the recipe for my version of a Chicken pulao. Every step brings out a different flavor and uniqueness. I hope you enjoy it.
Related recipe – One-Pan Indian Cream Chicken Recipe