chicken pulao

Chicken Pulao

Indian pulaos are one-pot dishes that combine wholesome flavours 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 favourite.

chicken pulao

chicken pulao

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.

chicken pulao

chicken pulao

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.

Making Perfectly Fluffy Rice

  • Soaking

For this pulao, find yourself the best quality long grained basmati rice. Wash the rice thoroughly with water till its clear. Next, soak it for exactly 30 minutes in room temperature water. After that, strain the water and keep the rice as dry as possible. I used a sieve to release the water and keep it undisturbed. Do not soak for more than 30 minutes as the rice will become too wet and will cook very fast, and end up sticking to each other. Soaking for longer duration might also break the rice. Soaking is an essential pre-requisite to get the perfectly fluffy rice that you see in this egg pulao.

  • Correct water quantities

Next is the perfect amount of water for the rice to cook. I have added the exact measurements for this recipe, but the usual and easy rule to follow is – For every cup of rice that you use, use half cup more water than that. For example, if you use 1 cup of rice, use 1.5 cups of water. If you use 2 cups of rice, use 2.5 cups of water. And the water should always be hot if you’re making the rice in a pot. Otherwise, the temperature difference might ruin the rice. This rule applies only if you soak the rice for 30 minutes before cooking it.

  • Low flame and rest

Lastly, perfectly fluffy rice is always cooked in low flame. If you’re making rice in a pot, make sure you cover and cook it in the lowest flame possible. And once its done, do not serve immediately. Turn off the gas and let it rest for another 10-15 minutes. This will give the perfect edge to the rice and make it bloom to its best ability.

Here is the recipe for my version of a Chicken pulao. Every step brings out a different flavour and uniqueness. I hope you enjoy it.

Preparation time – 30 minutes

Cook time – 60 minutes

Serves – 4-5 people

Ingredients

For the chicken marination:

  • 1 kg chicken (curry cut)
  • 1 tbsp salt
  • 2 tsp Kashmiri red chilli powder

For the rice

  • 500 g biryani rice
  • 3 tbsp vegetable oil
  • 2 tsp ghee
  • 1 inch cinnamon stick
  • 2 cardamoms
  • 2 cloves
  • 2 bay leaves
  • 20 raisins
  • 15 cashews
  • 1 green chilli, slit in half
  • 2 cups finely sliced onions
  • Salt to taste
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tsp black pepper powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tsp sugar 

Directions

  1. Wash the rice thoroughly under running water till all excess starch is drained. Soak in water for 30 minutes.
  2. Wash and pat dry the chicken pieces with a paper towel. Rub the chicken pieces with salt and Kashmiri red chilli powder. Mix really well and marinate for 30 minutes.
  3. Heat oil in a pot. Add the ghee. Temper with all the whole spices – cinnamon stick, cardamom, clove and bay leaves.
  4. Add the raisins and the cashews and fry it on low heat for just a few seconds, making sure they don’t burn.
  5. Add the onions and green chilli and fry on medium heat for 7-10 minutes till they turn translucent and start to brown.
  6. Add sugar at this point. Sugar will help the onions caramelise and also add a beautiful brown colour to them.
  7. Once the sugar is mixed, add the marinated chicken. Mix well for 10 minutes on medium flame.
  8. Cover and cook the chicken on low flame for 20 minutes.
  9. Take lid off and five one good mix. Season with salt, turmeric powder, black pepper powder, coriander powder and cumin powder. Mix well.
  10. Once done, add the soaked rice and mix everything gently so that rice grains remain intact.
  11. Pour hot water and mix. Add garam masala and stir it into the rice.
  12. Cover and cook on low flame for 1-20 minutes till rice is cooked.
  13. Take off flame and let it rest for 15-20 minutes before serving.
  14. Serve hot with salad and raita. 

 

chicken pulao

chicken pulao

I hope you try this delicious chicken pulao super soon! If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

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Happy cooking!

 

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