Chicken Pulao is the easiest of meat and rice dish as it gets cooked in no time and yes you don’t need fancy equipment to cook it. Most of the ingredients are always home. Chicken Pulao is different from Biryani as there is no separate cooking of the meat and then layering the meat on the rice and cooking it under steamed coal.
If you don’t believe how easy this dish is you have to read the recipe below. I paired it with a mint raita. You need yoghurt, mint leaves, pinch of salt and 1 tbsp of water. Mix everything well and your raita to go with the pulao is ready. And yes I also added some of my mango chutney to the side for some spicy kick. You can adjust the heat of the pulao based on your preference and enjoy it not just the day you cook by the next day as well. (leftover pulao tastes so much better)
Enjoy the recipe 🙂
With the peeled garlic cloves and ginger, blend it to a paste. Wash and clean the chicken pieces. Wash the long grain rice under water till it runs clear. (Washing Basmati rice is the most important step before boiling the rice)
In a heavy pot or Dutch oven, add the oil or ghee and bring it to a moderately high temperature before adding the cumin seeds. Let them splutter and then add the whole spices one by one - bay leaves, black & green cardamom, cinnamon stick, cloves and pepper. Saute them on low to medium flame for a minute. Don't increase the temperature else the whole spices can get burnt very quickly. Add the thinly sliced onion at this stage
Cook the onion till they are turn light brownish. This step takes 5-7 minutes on medium flame. And is very important as it makes the onions caramelize.
Add the chicken pieces and fry them till you see a little brownish tinge on them.
Add salt, coriander powder and 1 tbsp fresh coriander leaves at this stage and mix everything well.
Add the washed rice to the pan and mix everything well. Not too vigorously of course.
Add water or chicken stock (if you use chicken stock cubes, remember to check the level of salt as cubes already come with some amount of salt in it). Bring the whole mixture to a good boil on a high flame and then cover and let it cook on a low to medium flame for 12-15 mins.
At the end of 5-8th minute you will see the texture of rice changing. At this stage you can give a little mix to the pan if you risk the bottom of the rice sticking to the pan.
And after 15 mins, the rice is done, you can use a fork and release the heat from within the rice. Add lime juice and the remaining coriander leaves and we are ready to serve this pulao with some raita.