Chicken Pulao is a simple one-pot dish, a quick-fix meal for lunch or dinner. All you need with this is a simple Cucumber & Yogurt Raita. Tip for this recipe: whenever I sort out the chicken pieces to be frozen, I pull out 3 to 4 bone or neckpieces and even sometimes a piece of the chicken wing and freeze them in a separate pack. I use this pack for a quick rice dish. To speed up the process, while the chicken is kept to thaw, wash the rice and soak it. And immediately start preparing the masala. By the time your masala is ready, the chicken and rice are also ready to be cooked.
It is an ideal recipe for packing a lunch box. The previous night prepares until step 4 (till adding water). The next day morning just heats up the water and add in the soaked rice.
Chicken Pulao | Chicken Rice | Step by step method of preparing Chicken Rice
Ingredients
- 4 pieces of chicken with bones.
- 2 cups of basmati rice
- 1 large onion
- 1 large ripe tomato or 2 medium
- 1 tbsp yogurt
- 2 inch piece of ginger
- 4 cloves of garlic
- 3 mild green chilies 1 if it is too hot
- 1 tbsp red chili powder or according to your preference
- 1 tbsp coriander powder
- 1 tsp cumin powder
- ¼ tsp turmeric powder
- ¼ tsp garam masala powder
- 1 tbsp lemon juice
- ½ cup chopped mint leaves
- ½ cup chopped coriander leaves
- 4 cups of water
- 1 tbsp vinegar
- 5 tbsp of cooking oil
Whole spices:
- 1 inch of cinnamon stick
- 3 cloves
- 2 cardamom
Instructions
- Wash 2 cups rice and soak for 20 minutes.
- Peel ginger, 4 cloves of garlic and make a fine paste along with 3 small green chilies.
- Heat 5 tbsp of cooking oil in a large thick bottom saucepan and add all the whole spices. After few seconds add sliced onion and fry till soft and pink (no need to brown it). Then add ginger garlic and green chili paste and fry for half a minute.
- Now add chopped tomato (1), 1 tbsp red chili powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala powder and 1 tbsp yogurt. Fry the masala well on low flame till oil separates ( for 5 to 7 minutes). Add little water in case if it sticks to the pan. To this add chopped mint leaves.
- Now add chicken pieces and cook for 5 minutes along with salt and 1 tbsp lemon juice. Cook till chicken is half done.
- Add 4 cups of water and bring to a boil and continue until chicken pieces are fully cooked. Remove the chicken pieces. Separate the meat from the bone (discard the bones) shred the chicken and put it back into the water. Add salt and 1 tbsp of vinegar. And slowly add the soaked and drained rice. When it starts to boil, place the lid and cook on medium heat.
- After 5 minutes add 1/2 cup chopped coriander leaves and reduce the heat to the lowest. Place the lid and cook till rice is done and all the water has dried up.
- After the rice is cooked, switch off the gas and lightly stir to loosen up the rice.(bring the bottom rice on top with help of a ladle). Close the lid and let the rice sit for another 15 to 20 minutes before serving.
- Serve hot with Raita or any dry chicken.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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