How to make chicken pulav?
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Ingredients:
1 cup basmati rice
250 grams chicken, cut into small pieces
1 large onion, thinly sliced
2 tomatoes, chopped
2 green chilies, slit lengthwise
2 tablespoons oil or ghee
1-inch piece of ginger, minced
4 cloves garlic, minced
1 teaspoon cumin seeds
2 bay leaves
4-5 green cardamom pods
4-5 cloves
1-inch cinnamon stick
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
Salt to taste
Fresh coriander leaves for garnish
Preparation:
Wash and soak basmati rice in water for 30 minutes. Drain and set aside.
Heat oil or ghee in a large pot or pressure cooker over medium heat.
Add cumin seeds, bay leaves, green cardamom, cloves, and cinnamon stick. Sauté for a minute until fragrant.
Add sliced onions and sauté until golden brown.
Add minced ginger and garlic. Sauté for a minute until the raw smell disappears.
Add chopped tomatoes and green chilies. Cook until tomatoes turn soft and mushy.
Add chicken pieces, turmeric powder, red chili powder, and salt. Mix well to coat the chicken with spices.
Cook the chicken until it turns white and starts to release its juices.
Add soaked and drained rice to the pot. Mix gently to combine with the chicken and spices.
Add 2 cups of water (adjust according to rice quality) and garam masala powder. Stir well.
Cover the pot with a lid and cook on low heat until the rice and chicken are cooked through and the water is absorbed. If using a pressure cooker, cook for 1 whistle.
Once done, fluff the pulav with a fork and let it rest for a few minutes.
Garnish with fresh coriander leaves and serve hot with raita or salad.
Tips:
You can add vegetables like carrots, peas, or bell peppers for extra flavor and nutrition.
For a richer flavor, substitute water with chicken stock or broth.
Adjust the spice levels according to your preference.
You can also add fried onions and cashews for garnish for an added crunch.
Serve Chicken Pulav with cucumber raita or mint chutney for a complete meal.
Enjoy your aromatic and flavorful Chicken Pulav!
2 cups Basmati Rice
½ kg Chicken
1 cup Coconut Milk
2 cup Water
Whole spices (1 piece cinnamon, 5 cardamom, 5 cloves, 1 bay leaf, 1 pandan leaf)
3 tbsp Oil + 3 tbsp Ghee
FOR SAUTEING
2 large Onions sliced thinly
8 Green Chillies chopped
2 tbsp Ginger Garlic Paste
1 Tomatoes chopped
1 Garam Masala Powder
½ cup Coriander Leaves & ½ cup Mint Leaves chopped
Salt to taste
To grind
1 tbsp Fennel Seeds
1 tbsp Black Pepper
1)Take fennel seeds and black pepper in a blender jar. This combination of spice adds a whole level of taste to your chicken pulao
2)Grind them to a coarse powder and set aside.
3)Heat oil and ghee in a pressure cooker. Add whole spices and let them sizzle for 1 minute.
4)Add sliced onions and green chillies.
5)Cook onions till they turn golden in colour.
6)Add in ginger garlic paste. Saute ginger garlic paste for 2 minutes till raw smell leaves from it.
7)Add in chicken pieces and saute well with the onion masala.
8)Add salt to taste. Cook chicken for 5 to 6 minutes till it is lightly seared
9)Add in chopped tomatoes.
10)Add chopped mint and coriander leaves. Mix well.
11)Add in the crushed fennel seed and black pepper powder.
12)Add in some garam masala powder and mix well with the chicken.
13) I washed and soaked basmati rice in water for 30 minutes. strain the rice and add it into the chicken.
14)Pour in coconut milk. You can use water instead of coconut milk.
15)Pour in water.
16)This is pandan leaf. I like to add one leaf into the pulao for flavour
17)Now bring this to a boil.
18)Once it starts to boil you can mix it once using a spoon gently. Cover the lid of the pressure cooker. Pressure cook for 1 whistle.
19)Once the pressure is released. Open the cooker and gently fluff the rice.
20)Fluff up the rice and garnish with fried cashews and raisins if needed.