Chicken Pulao Recipe

Chicken Pulao Recipe
Take chicken pieces in a bowl. Add half red chilli powder, salt, half the ginger paste, half the garlic paste and mix. Keep it in the refrigerator for fifteen to twenty minutes to marinate. Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant. Add onions and sauté till lightly browned. Add the remaining ginger paste, garlic paste and red chilli powder. Stir and sauté for two minutes. Add tomatoes, salt, yogurt and continue to sauté for two minutes. Add rice, marinated chicken pieces and coriander leaves and mix well. Add chicken stock (or vegetable stock) and bring it to a boil. Cover, reduce heat and let it cook till both the chicken and rice are done. Serve hot. Boneless chicken,1 1/2 inch pieces     600 grams
•    Basmati rice,soaked     1 1/2 cups
•    Red chilli powder     1 teaspoon
•    Salt     to taste
•    Ginger paste     2 tablespoons
•    Garlic paste     2 tablespoons
•    Oil     4 tablespoons
•    Cumin seeds     1 teaspoon
•    Cloves     6-8
•    Green cardamoms     6-8
•    Bay leaves     2
•    Cinnamon     2 inch stick
•    Onions,sliced     2 medium
•    Tomatoes,chopped     3 medium
•    Yogurt     1/2 cup
•    Chicken stock     3 cups

Mix chicken, garlic, ginger, cloves, cinnamon, onion, whole dry coriander, small cardamoms, salt and water in large pot. Stir well and cook for 30 to 40 minutes on medium heat till the chicken is cooked.


Separate the meat from the stock and keep aside. The stock (yakhni) should measure 4 cups. If there is more, boil it down till you get 4 cups. If less add hot water to it to get 6 cups.


Heat oil in a heavy and large pot. when the oil is hot add onions. Fry till light golden.


Add chicken pieces, chopped tomatoes, green chillies, red chili and cumin seed. Stir well Cook on medium flame till its turn in light golden.


Now add stock/ Cook till the mixture comes to a boil, then add rice. Add stock and cover. Stir gently to mix all ingredients. Cover with a tight fitting lid. Lower heat and allow to cook for about 10 minutes or until rice is tender but yet firm.


Place pan on a heavy griddle or tava and let cook for 10 to 15 minutes. To serve, place the rice in a large tray or platter.