Chicken Pulao Recipe
Fluffy, chicken soup flavored basmati rice and tender, succulent chicken pieces are the stars of the show in this pulao.
I love making chicken pulao because it’s a quick and easy one-dish meal. It’s mild which makes it a favorite with adults and kids.
I always use bone-in chicken because the flavor is much richer than using boneless chicken. I serve this with raita and nothing else. The cold yoghurt, spice of green chili, crunch of chopped onion and freshness of mint doused over steaming hot pulao is all you need to feel wonderfully, deliciously satisfied.
This is a great weekend meal for when you don’t want to spend too much time in the kitchen cooking and cleaning but you still want a comforting meal.
[lt_recipe name=”Chicken Pulao Recipe” servings=”8″ print=”yes” ingredients=”• 1 chicken skinned and cut into pieces;• 3 tablespoons ghee;• 1 onion, finely sliced;• 1 1/2 teaspoon garlic paste;• 1 1/2 teaspoon ginger paste;• 1 cinnamon stick;• 1 teaspoon salt or to taste;• 4 1/2 cups hot water, you may need 1/4 cup more;• 3 cups basmati rice, washed and soaked for 30 minutes;• 10-12 fresh whole mint leaves;• 1 teaspoon garam masala;• 1/2 teaspoon ground fennel seeds (optional)” ]In a large flat skillet heat ghee and sauté onions on low heat until golden brown. Add garlic paste, ginger paste and sauté for 2 minutes.;;Add cinnamon stick and salt.;;Add chicken and cook on medium heat for 5 minutes.;;Add hot water and simmer for 15 minutes. Check after 10 minutes as you want the chicken tender but not falling off the bone.;; Drain rice and add to chicken soup.;;Add mint leaves, garam masala, and fennel seeds, if using.;;Bring to boil. Cover tightly and cook on low heat for 20 minutes.;; Steam will come out of the pan and you will smell the fragrance of the pulao. Uncover and check with a fork that rice is fluffy.;;If rice is not cooked, add a little more water, cover tightly and cook on low heat for 10 more minutes.[/lt_recipe]
Tips and Bits
You can make this pulao with lamb or mutton too. Allow for longer cooking time before adding the rice.
You can use oil instead of ghee.
Roast and grind spices for garam masala powder. Store in airtight container.
Pound fennel seeds in a mortar and pestle for this recipe.
Cooking rice in pulao is trial and error to get it just right.