TASTY CHICKEN PULAO RECIPE

Tasty Chicken Pulao Recipe

Ingredients:

For Marinating the Chicken:

• 500g chicken (cut into pieces, bone-in or boneless)
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

For the Pulao:

• 2 cups basmati rice (soaked in water for 30 minutes, then drained)
• 3 tablespoons ghee or oil
• 2 large onions, thinly sliced
• 2-3 green chilies, slit
• 2 large tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1/2 cup plain yogurt
• 1/2 teaspoon cumin seeds
• 2-3 bay leaves
• 4-5 cloves
• 2-3 green cardamom pods
• 1 black cardamom pod
• 1 cinnamon stick
• 1 teaspoon black peppercorns
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon salt (or to taste)
• 4 cups water or chicken stock
• Fresh coriander and mint leaves, chopped (for garnish)
• Fried onions (optional, for garnish)

Instructions:

Step 1: Marinate the Chicken

1. In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes to 1 hour for better flavor.

Step 2: Prepare the Pulao Base

1. Heat ghee or oil in a large, heavy-bottomed pot over medium heat.
2. Add cumin seeds, bay leaves, cloves, green and black cardamom, cinnamon stick, and peppercorns. Sauté for 1-2 minutes until fragrant.
3. Add the sliced onions and cook until golden brown, stirring occasionally. This may take around 8-10 minutes.
4. Add the green chilies and ginger-garlic paste, and sauté for another 2-3 minutes until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and oil starts separating from the mixture.
6. Stir in coriander powder, cumin powder, and salt. Cook for another 2 minutes to blend the spices.
7.  

Step 3: Cook the Chicken

1. Add the marinated chicken to the pot and cook on medium heat until the chicken is no longer pink and has absorbed the flavors from the spices, about 10-12 minutes.
2. Add the yogurt and cook for an additional 5 minutes until the chicken is coated with a thick gravy.
3.  
4. Step 4: Assemble and Cook the Pulao

1. Add the soaked and drained basmati rice to the pot, gently mixing it with the chicken and spices. Be careful not to break the rice grains.
2. Pour in the water or chicken stock, and bring it to a boil. Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes or until the rice is fully cooked and the water has been absorbed.
3. Turn off the heat and let the pulao rest, covered, for 10 minutes to allow the flavors to meld.
4.  
5. Step 5: Garnish and Serve

1. Fluff the pulao gently with a fork. Garnish with chopped fresh coriander and mint leaves. You can also top it with fried onions for extra flavor.
2. Serve hot with raita, salad, and your favorite chutney.

Enjoy your super tasty chicken pulao, perfect for a family dinner or a special occasion.