Chicken Masala Pulao Recipe
Ingredients
For Marinating the Chicken:
1) 1 kg chicken (cut into large pieces)
2) 1 teaspoon salt (adjust to taste)
3) 1 teaspoon turmeric powder
4) 1 teaspoon Kashmiri red chili powder
5) 1/2 teaspoon regular red chili powder (adjust to taste)
6) 2 tablespoons ginger-garlic paste
7) 3/4 cup curd (yogurt)
8) Juice of half a lemonFor the Pulao Base:
9) 3/4 cup ghee (or oil)
10) 2 large cardamoms
11) 4-5 small cardamoms
12) 1 bay leaf
13) 2-3 cloves
14) 1 flower of star anise
15) 1 teaspoon Shah cumin
16) 1/2 teaspoon black pepper
17) 2-3 bay leaves
18) 4 medium-sized onions (thinly sliced)
19) 2 tablespoons ginger-garlic paste
20) 3 large tomatoes (roughly chopped)
21) 1 teaspoon salt (adjust to taste)
22) 1/2 teaspoon sugar
23) 1/4 teaspoon turmeric powder
24) 1 tablespoon coriander powder
25) 1 teaspoon garam masala powder
26) 1 teaspoon roasted cumin powder
27) 1/2 teaspoon Kashmiri chili powder (or regular red chili powder)
28) 1 tablespoon biryani masala (optional)
29) 1 teaspoon kasuri methi (dried fenugreek leaves)
For the Rice:
30) 8 cups water (for 5 cups rice)
31) 5 cups Basmati rice (soaked for 15-20 minutes)
32) 1.25 teaspoons salt (adjust to taste)
33) 1/4 cup finely chopped coriander
34) A handful of mint leaves
35) Juice of half a lemon
36) 1 teaspoon kewra water (optional, for aroma)
37) 2-3 green chilies (with slits)
Let’s Start Recipe
Today, we’re making a **spicy, aromatic Chicken Masala Pulao**. This recipe is perfect for Festivals, party’s, or a simple family meal. You can serve it with **Kachumber**, **Dahi Raita**, or even **salad**. It’s easy to make, flavorful, and a great treat for special occasions. Let’s get started!
Step 1: Marinate the Chicken
Start by cutting **1 kg chicken** into large pieces. To marinate:
1) Add **1 teaspoon salt** (adjust to taste).
2) Add **1 teaspoon turmeric powder**, **1 teaspoon Kashmiri red chili powder** (for color), and
3) 1/2 teaspoon regular red chili powder** (adjust to taste).
4) Add **2 tablespoons ginger-garlic paste**.
5) Add **3/4 cup curd** and the **juice of half a lemon**.
Mix everything well, ensuring the chicken is coated evenly. Let it **marinate for at least an hour** in the fridge so the spices get absorbed and the chicken becomes juicy.
Step 2: Prepare the Pulao Base
In a large vessel, add **3/4 cup ghee** (or oil). Once heated:
Add **2 large cardamoms**, **4-5 small cardamoms**, **1 bay leaf**, **2-3 cloves**, **1 flower of star anise**, and **1 teaspoon Shah cumin**.
Let these whole spices cook on **low flame** for a few minutes to release their aroma.
Now, add **4 thinly sliced onions** and fry them on **medium-high flame**. Stir continuously until they turn **golden brown**. This will take a few minutes. Make sure to fry evenly to avoid burning.
Step 3: Add Ginger-Garlic Paste and Tomatoes
Once the onions are golden brown, reduce the flame and add **2 tablespoons ginger-garlic paste**. Mix well and cook until the raw smell of the paste disappears (about 1-2 minutes).
Next, add **3 large tomatoes**, roughly chopped, and cook them on **medium flame** until soft. Add **1 teaspoon salt** and **1/2 teaspoon sugar** to balance the flavors. Stir until the tomatoes melt into a paste.
Step 4: Add Spices
Once the tomatoes have softened, add the following spices:
1) 1/4 teaspoon turmeric powder
2) 1 tablespoon coriander powder
3) 1 teaspoon garam masala powder
4)1 teaspoon roasted cumin powder
5) 1/2 teaspoon Kashmiri chili powder (or regular red chili powder)
Mix well and cook on **low-medium flame** for a few minutes until the rawness of the spices disappears. If you like, you can also add **1 tablespoon biryani masala** for an extra layer of flavor.
Step 5: Add the Marinated Chicken
Now, add the **marinated chicken** to the pan. Mix everything well, ensuring the chicken is coated with the spices. Fry the chicken on **high flame** for 4-5 minutes until the color changes and the rawness goes away. Add **2-3 green chilies** (with slits) for flavor and aroma.
Cook for **5-7 minutes**, allowing the chicken to release its oil and juices. You’ll see the oil separating from the spices, which means it’s ready for the next step.
Step 6: Add Water and Rice
Now that the chicken is cooked, **cover it** and let it cook for **15-20 minutes** on **low heat**. This allows the chicken to tenderize in its juices.
Once the chicken is cooked, add **8 cups of water** (1.5 times the quantity of rice).
1)Add **1.25 teaspoons salt**, and squeeze in the juice of **half a lemon**.
2)Add **1/4 cup finely chopped coriander**, and a handful of **mint leaves** for freshness.
3)Add a splash of **kewra water** for that delightful aroma.
Step 7: Add Rice and Cook
Now, add **5 cups of soaked Basmati rice** (soaked for 15-20 minutes). Mix gently with your hands to combine.
**Bring the water to a boil** on high flame, then **reduce the flame** to medium-high and cook the rice for **7-8 minutes**. You’ll see the water drying up and the rice rising to the top.
Once the water is absorbed, **cover the pot** and cook on **low flame** for **10-12 minutes**. After turning off the heat, let the Pulao sit for **10-15 minutes** without opening the lid.
Step 8: Serve the Chicken Masala Pulao
After the resting time, open the lid and fluff the rice gently with a fork.Your
**Chicken Masala Pulao** is now ready to be served!
Tip
This Chicken Masala Pulao is a simple yet flavorful dish that you can serve for any occasion, be it festivals during or party meal. Pair it with **Kachumber**, **Dahi Raita**, or a fresh salad for a complete meal.Try this recipe, and if you like it, don’t forget to **like**, **share**, and **comment** to the Post.
Thank You….♥️