Chicken Pulao
This one‑pot Chicken Pulao is fragrant, flavorful, and easy to prepare, perfect for a cozy family meal or weeknight dinner.
Equipment
- Heavy‑bottomed pot
- Wooden Spoon
Ingredients
Chicken (bone‑in)
- 750 g bone‑in chicken
- 1 tsp ginger garlic paste
- 1/4 tsp Kashmiri red chili powder or to taste
- 1/8 tsp turmeric (optional)
- 1/4 tsp salt (for marinade)
- 1 tsp garam masala
- 2 tbsp lemon juice or plain yogurt
Whole spices
- 2 bay leaves
- 2 star anise
- 3/4 tsp cumin seeds or shahi jeera
- 6 cloves
- 2 cinnamon sticks
- 8 green cardamoms
- 3/4 tsp fennel powder or coriander powder
Instructions
- In a bowl, combine chicken with ginger-garlic paste, chili powder, turmeric, salt, garam masala, and lemon juice or yogurt. Marinate for 30 minutes.
- Rinse and soak basmati rice for 20–30 minutes.
- Heat ghee or oil in a heavy-bottomed pot. Add whole spices (bay leaves, star anise, cumin, cloves, cinnamon, cardamom) and sauté until fragrant.
- Add onions and cook until golden. Stir in ginger-garlic paste and tomatoes; cook until oil separates.
- Add marinated chicken and sauté until lightly browned.
- Drain rice and add to pot. Pour in water (or stock/coconut milk) and salt. Bring to a boil.
- Cover, reduce heat, and cook for 15–20 minutes until rice is done. Rest for 10 minutes before fluffing.
- Garnish with fresh coriander and serve warm.
Notes
Leftovers keep well refrigerated for up to 3 days. Freeze in portions for up to 1 month.
