Chicken Pulao

An easy quick fix chicken Pulao recipe with the right blend of spices. It’s a one pot recipe and the end product is a yummy Pulao when you don’t have the time to whip up a Biryani. 

Course Main Course

Cuisine Indian

Keyword Chicken, Rice

Prep Time 20minutes minutes

Cook Time 30minutes minutes

Total Time 50minutes minutes

Servings 4 people

Ingredients

• 500 grams Chicken cut into medium sized pieces
• 1 cup Basmati Rice
• 1 1/2 cup Warm water 
• 2 tbsp Vegetable oil
• Whole Spices
• 2 no Bay Leaf
• 4 no Cloves
• 2 1 inch sticks Cinnamon 
• 2 no Cardamom
• 8-10 no Black peppercorns
• 1/4 tsp Cumin
• 1 thinly sliced Onion
• 1 tsp Chopped ginger
• 1 tsp Chopped garlic
• 3 slit longitudinally Green chillies
• 1/2 tsp Turmeric powder
• 1 tbsp Coriander powder
• 1/2 tsp Black pepper powder
• to taste Salt
• 1/2 cup Chopped coriander 

Instructions

• Heat a round bottomed deep pan and when hot, add in the whole spices and sauté on low flame for 1-2 minutes. Keep rice soaked in water for 20 minutes. 
• Now add in the onions and chopped ginger garlic and green chillies and sauté well for 4-5 minutes on medium flame till onions turn soft and light brown.
• Now lower the flame and add in the turmeric powder and sauté for 1 minute followed by the coriander powder and then sauté again for 1 minute followed by black pepper powder and sauté well for a minute. 
• Now add in the chicken pieces and mix well and cook covered for 5 minutes on medium flame. 
• Now open and add in the soaked rice after straining the excess water and also add in 1.5 cups of warm water. Add enough salt (water should taste a bit salty) and cook covered in medium flame for 12 to 15 minutes. 
• Now switch off flame and open and check if rice is cooked. If done open add in chopped coriander and mix and leave it covered for 15 minutes before opening it to serve.
• Serve hot.