CHICKEN PULAO RECIPE | QUICK CHICKEN PULAO | SIMPLE CHICKEN PULAO

Chicken Pulao | Quick Chicken Pulao | Simple Chicken Pulao | Chicken Pulao Recipe | Chicken Pulao Made Easy | Chicken Pulao Easy Recipe | Chicken Pulav

Ingredients for Chicken Pulao:

– Chicken with bones- 750 gms (large pieces)
– Basmati Rice – 500 gms

To marinate Chicken:
– Salt- 1 tsp
– Turmeric powder- 1/2 tsp
– Juice of 1/2 small lemon or 1 tsp

Whole Garam Masala :

– Green cardamom – 6
– Cloves – 8
– Cinnamon, 1” pieces- 2
– Black Cardamom – 2
– Shahjeera- 1 tsp
– Bay leaf – 2

– Onions, finely sliced – 5
– Mint leaves, whole- 1/2 cup
– & Mint leaves chopped- 1 cup
– Coriander leaves, chopped – 1 cup
– Green chilies, slit- 2
– Whisked Curd/Yogurt- 5 tbsp
– Coriander powder- 4 tsp
– Fennel powder- 1 tsp
– Garam Masala powder- 1 tsp

Grind to make Paste :
– Ginger- 1” piece
– Garlic- 10 cloves
– Green chillies – 4

– Oil – 4 tbsp
– & Oil for frying the onions
– Ghee- 2 tsp
– Salt to taste
– Fried cashew nuts – a handful

Preparation :

– Wash and clean the chicken pieces and add the items for marination. Mix well and set aside for 30 mins.
– Wash & soak the basmati rice in a bowl for around 30 mins
– Make a green paste of the Ginger, Garlic & Green chillies indicated above in a grinder.
– Fry the sliced onions in 1 cup oil till golden brown in colour
– Take out half of the birista and crush it with your hands or rough grind it. Set aside the balance fried onions for use later.
– Take out the Mint leaves & chop both the mint & coriander leaves. Slit the green chillies.

Process:

– Take a flat, heavy bottom cooking pot & heat 4 tbsps oil. Once hot, add the whole Garam Masala/spices.
– Allow it to splutter and then add the ginger-chilli paste made earlier.
– Fry for 2 mins on low heat & then add the chicken .
– Fry the chicken on medium heat for around 5 mins till the chicken is lightly browned .
– Add the Coriander & Fennel powder, mix well & fry for 3 mins on medium heat.
– Make sure the chicken pieces are coated well with the masala/spices.
– Add 1/2 cup mint leaves, roughly torn, mix & fry for a minute.
– Lower the flame to minimum , add the beaten curd/ yogurt and the crushed fried onions. Mix well.
– Cook on low flame for around 10 mins, mixing often till the masalas have combined well & it leaves oil.
– Now add hot water. For 500 gms basmati rice you will need to add 900 ml water to the pan.
– Give a mix and add salt, garam masala powder, fine chopped coriander leaves and mint leaves & slit green chilies.
– Mix well. Let the water come to a boil.
– Add the rice, mix well, cover & cook on medium flame for around 5 mins
– By this time, most of the water should have dried, so turn it once gently, add most of the fried onions & turn again.
– Cover & cook for another 5 mins on low flame
– Add 1 tsp ghee .
– Garnish with fried cashew nuts and serve.

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