Aromatic Chicken Pulao: A Flavorful One-Pot Delight

Chicken Pulao is a fragrant, one-pot rice dish that combines tender chicken pieces with aromatic basmati rice, infused with a medley of spices.

Ingredients

• Chicken Pulao
  • 500g chicken pieces (bone-in or boneless)
  • 1 cup yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
  • 2 cups basmati rice
  • 3 cups water
  • 2 tbsp ghee or oil
  • 1 large onion, thinly sliced
  • 2 tomatoes, chopped
  • 4 green cardamom pods
  • 4 cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp black peppercorns
  • 2 green chilies, slit
  • Fresh coriander leaves, chopped
  • Fried onions (optional)

Steps

1. Marinate the Chicken: Begin by marinating the chicken pieces. In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Add the chicken pieces, ensuring they are well-coated. Let this marinate for at least 30 minutes, allowing the flavors to seep in.

2. Prepare the Rice: Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 20 minutes. This step helps in achieving fluffy and separate grains of rice.

3. Sauté the Spices: In a large, heavy-bottomed pot, heat the ghee or oil over medium heat. Add the cumin seeds, cardamom pods, cloves, bay leaves, cinnamon stick, and black peppercorns. Sauté for a minute until the spices release their aroma.

4. Cook the Aromatics: Add the thinly sliced onions to the pot. Sauté until they turn golden brown. This caramelization process is crucial for adding depth of flavor to the pulao. Next, add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate.

5. Combine Chicken and Rice: Add the marinated chicken pieces to the pot, along with the garam masala, coriander powder, and cumin powder. Cook the chicken until it is no longer pink, stirring occasionally. Drain the soaked rice and add it to the pot. Gently mix to ensure the rice is evenly distributed with the chicken and spices.

6. Simmer and Cook: Pour in 3 cups of water, season with salt, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20 minutes. Do not lift the lid during this time, as the steam is essential for cooking the rice perfectly.

7. Final Touches: After 20 minutes, turn off the heat and let the pot sit, covered, for an additional 10 minutes. This resting period allows the flavors to meld together. Fluff the rice gently with a fork. Garnish with chopped fresh coriander leaves and fried onions before serving.

Tips for Variation

1. Vegetable Additions: Add vegetables like peas, carrots, and beans to the pulao for added color and nutrition.
2. Nutty Crunch: Incorporate toasted cashews or almonds for a delightful crunch and rich flavor.
3. Herb Infusion: Add mint or cilantro for a fresh, aromatic twist.
4. Spicy Kick: Increase the number of green chilies or add a pinch of cayenne pepper for extra heat.
5. Coconut Milk: Replace half the water with coconut milk for a creamy and slightly sweet variation.

Macros (per serving)

• Calories: 450
• Protein: 25g
• Carbohydrates: 55g
• Fats: 15g
• Fiber: 3g

Frequently Asked Questions

1. Can I use brown rice instead of basmati rice?
   • Yes, you can use brown rice, but it will require a longer cooking time and more water. Adjust the water to 4 cups for 2 cups of brown rice and increase the cooking time by 10-15 minutes.
2. Is it necessary to marinate the chicken?
   • Marinating the chicken is recommended as it enhances the flavor and tenderness. However, if you’re short on time, you can skip this step and add the spices directly while cooking.
3. Can I make Chicken Pulao in a pressure cooker?
   • Absolutely! Follow the same steps and cook in a pressure cooker for about 2 whistles. Let the pressure release naturally before opening the lid.
4. How do I prevent the rice from becoming mushy?
   • Ensure you rinse the rice thoroughly to remove excess starch and soak it before cooking. Also, do not over-stir the rice during cooking, as this can break the grains and result in a mushy texture.

Aromatic Chicken Pulao: A Flavorful One-Pot Delight

Carol

Chicken Pulao is a fragrant, one-pot rice dish that combines tender chicken pieces with aromatic basmati rice, infused with a medley of spices.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Indian

Calories 450 kcal

Ingredients

  

• 500 g chicken pieces bone-in or boneless
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 2 cups basmati rice
• 3 cups water
• 2 tbsp ghee or oil
• 1 large onion thinly sliced
• 2 tomatoes chopped
• 4 green cardamom pods
• 4 cloves
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp black peppercorns
• 2 green chilies slit
• Fresh coriander leaves chopped
• Fried onions optional

Instructions

 

• Marinate the Chicken: Begin by marinating the chicken pieces. In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Add the chicken pieces, ensuring they are well-coated. Let this marinate for at least 30 minutes, allowing the flavors to seep in.
• Prepare the Rice: Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 20 minutes. This step helps in achieving fluffy and separate grains of rice.
• Sauté the Spices: In a large, heavy-bottomed pot, heat the ghee or oil over medium heat. Add the cumin seeds, cardamom pods, cloves, bay leaves, cinnamon stick, and black peppercorns. Sauté for a minute until the spices release their aroma.
• Cook the Aromatics: Add the thinly sliced onions to the pot. Sauté until they turn golden brown. This caramelization process is crucial for adding depth of flavor to the pulao. Next, add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate.
• Combine Chicken and Rice: Add the marinated chicken pieces to the pot, along with the garam masala, coriander powder, and cumin powder. Cook the chicken until it is no longer pink, stirring occasionally. Drain the soaked rice and add it to the pot. Gently mix to ensure the rice is evenly distributed with the chicken and spices.
• Simmer and Cook: Pour in 3 cups of water, season with salt, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20 minutes. Do not lift the lid during this time, as the steam is essential for cooking the rice perfectly.
• Final Touches: After 20 minutes, turn off the heat and let the pot sit, covered, for an additional 10 minutes. This resting period allows the flavors to meld together. Fluff the rice gently with a fork. Garnish with chopped fresh coriander leaves and fried onions before serving.

Keyword Aromatic Chicken Pulao