Chicken Pulao Recipe
Ingredients
For the Spice Mix:
1) 1 tsp black pepper
2) 2 star anise
3) 3 large cardamoms
4) 8-10 small cardamoms
5) 8-10 cloves
6) 1 tbsp cumin seeds
7) 1 tbsp fennel seeds
8) 2 pieces cinnamon stick
9) 2 tbsp whole coriander seeds
For the Ginger-Garlic-Chili Paste:
10) 8-10 green chilies
11) 2-2.5-inch ginger piece
12) 2 garlic cloves
13) Water (for grinding)
For the Pulao:
14) 1 cup oil + 2 tbsp ghee (clarified butter)
15) 4 medium-sized onions (sliced thinly)
16) 4 medium-sized tomatoes (roughly chopped)
17) 1/2 cup well-beaten yogurt
18) 1 tbsp salt (or to taste)
19) 1 kg chicken (cut into pieces)
20) Juice of 1 large lemon
21) 1/2 tsp kewra water (optional)
22) A handful of fresh mint leaves
23) A handful of fresh chopped coriander leaves
24) 7.5 cups water (for 1 kg rice)
25) 2 tsp salt (or to taste)
26) 1 kg rice (soaked for 30 minutes)
For Garnish:
27) Fried onions
28) Orange food color (diluted in yogurt)
29) Extra mint and coriander leaves for garnish
Let’s Start Recipe
Today, we are going to make a delicious, spicy, and juicy Chicken Pulao. It’s a very easy recipe that you can prepare in no time. You can serve it with chutney, raita, or kachumber. This pulao is tangy, spicy, and very juicy. Try it for sure! Let’s start the recipe quickly.
Step 1: Prepare the Spice Mix
First, we will grind some spices. In a grinding jar, add:
1) 1 teaspoon black pepper
2) 2 star anise
3) 3 large cardamom
4) 8-10 small cardamom
5) 8-10 cloves
6) 1 tablespoon cumin seeds
7) 1 tablespoon fennel seeds
8) 2 pieces of cinnamon stick
Also, add 2 tablespoons of whole coriander seeds. Grind these spices together into a fine powder. This fragrant pulao masala is ready. Set it aside.
Step 2: Prepare Ginger, Garlic, and Green Chili Paste
Now, take 8-10 green chilies, 2 to 2.5-inch ginger pieces, and 2 garlic cloves. Peel and chop them. Add these into the grinder with a little water and blend into a fine paste. Set this paste aside as well.
Step 3: Fry Onions
In a large pan, add 1 cup of oil and 2 tablespoons of ghee (clarified butter). You can use only oil if you prefer. Heat the oil well on medium flame. Once the oil is hot, add 4 medium-sized onions, sliced thinly. Fry the onions on high flame until they turn golden brown, like this. When the onions are golden, reduce the flame to low and remove the onions, draining the oil. Set the fried onions aside for later use. These will be added to the pulao when it’s ready to cook.
Step 4: Cook Ginger-Garlic-Chili Paste
In the same oil, add the ginger, garlic, and green chili paste. Keep the flame on low and cook the paste for 30-40 seconds, stirring well.
Step 5: Add Tomatoes, Spices, and Yogurt
Now, add 4 medium-sized tomatoes, roughly chopped, to the paste. Also, add the prepared pulao spice mix (the one we ground earlier). Add 1/2 cup of well-beaten yogurt and mix the ingredients well. Cook on medium flame for 2-3 minutes, until the raw smell of the spices disappears and the tomatoes soften. Add 1 tablespoon of salt to help the tomatoes cook faster. If the masala looks dry, add a little water.
Step 6: Add Chicken and Lemon
Once the oil starts separating from the masala, add 1 kg chicken. Cook on high flame for 2-3 minutes, stirring well until the chicken turns golden and blends with the spices. Now, add juice of 1 large lemon to enhance the tangy flavor. Also, add 1/2 teaspoon kewra water (if you like it, otherwise skip it). Cover and cook the chicken on medium flame for 10-15 minutes. There’s no need to add water as the chicken will release enough moisture.
Step 7: Add Mint and Coriander Leaves
After 12-13 minutes, the chicken should be about 80% cooked. Stir the mixture, and add a handful of fresh mint leaves and a handful of fresh chopped coriander leaves. Stir everything lightly and then add water according to the quantity of rice. For 1 kg rice, you need about 1.5 times the amount of water, so add 7.5 cups of water. Adjust the water based on your rice.
Step 8: Add Rice and Cook
Now, increase the flame to high. Add 2 teaspoons of salt (or to taste) and juice of 1/2 lemon to the water. Once the water starts boiling, add 1 kg soaked rice (soak the rice for 30 minutes before cooking). Stir gently and cover the pan. Cook on high flame for 5-7 minutes until the rice absorbs the water.
Step 9: Final Cooking and Garnish
Once the rice has absorbed the water (after 6-7 minutes), reduce the flame to low. Stir lightly, avoiding too much mixing, as we don’t want the rice to break. Add the fried onions on top and spread them evenly. Also, mix a little orange food color (diluted in yogurt) and sprinkle it over the rice. Add a few more mint and coriander leaves for garnish.
Now, cover the pan and cook on low flame for 12-15 minutes. After turning off the gas, let the pulao rest for 15 minutes before opening the lid. Don’t open it immediately.
Step 10: Serve
After 15 minutes, open the lid, and the Hyderabadi Chicken Pulao is ready to be served. The rice is fluffy, and the chicken is juicy and tender. You can serve this pulao with kachumber, raita, or chutney. It’s a very simple recipe that gets ready quickly.
Thank You….♥️