Chicken pulao recipe

SIMPLE CHICKEN PULAV

INGREDIENTS

Basmati rice – 1 cup
Chicken – 300 or 350 gms
Onion finely sliced – 1 big
Ginger garlic paste – 1 tbsp
Green chilli slit -3 or 4 or as per taste.
Whole garam masala – few : cinnamom, cardamom,black cardamom,clove ,sai jeera, bayleaf, black pepper corn ,star anise
Ghee – 2 tbsp
Oil – ½ tbsp
Turmeric pwdr – ½ tsp [optional]
Garam masala pwdr – 1tsp
Finely chopped coriander leaves and mint leaves – ½ cup
Salt as per taste
Water or stock – 2 or 5 cup

PREPARATION.

Chop the chicken into desired size.

Clean ,wash and soak the rice for 20 mins.

METHOD

Heat oil + ghee in a pan , add the whole garam masala and let it splutter.[don’t burn it]

Add onions and fry till brown.

Add ginger garlic paste and fry till raw smell leaves.

Add turmeric + garam masala pwdr and fry.

Add coriander leaves and fry till it shrinks.

Add chicken , mix well and cover it .

The chicken will sweat. [ leave water]

Cook till the released water evaporates and the chicken is half done .

Now add the drained rice and mix well.

Add water / stock and mix well.

Cover and cook till the water i on the top of the rice is dried.[when little water is left]

Place the pan on the tava and cook till rice is cooked and complete water evaporates.

Fluff it with a fork carefully.

Serve hot with raita.

NOTES

I have used chicken’s leg portion.
I have used chicken cubes to make stock and add it while adding water by adjusting the quantity of water.
Instead of stock you can use coconut milk.
You can add curd or marinate the chicken with curd and add.
You can also pressure cook it.
Chicken quantity has to be more than rice .
We can also use potato.
Once done you can also squeeze lemon juice.
Use chicken thigh portion for soft texture, usually the breast part has a rubbery texture.
You can garnish with fried dry fruits.

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