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Aromatic Chicken Pulao: A Flavorful Recipe for Your Next Meal

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Savor the rich and aromatic Chicken Pulao, a one-pot dish featuring marinated chicken and fragrant basmati rice. Perfect for gatherings or cozy dinners, this recipe combines spices and yogurt for a delightful meal that will impress your family and friends.

Ingredients

Scale
  • 2 cups basmati rice
  • 500 grams chicken, cut into pieces
  • 1 large onion, thinly sliced
  • 2 medium tomatoes, chopped
  • 1/2 cup plain yogurt
  • 4 cups water or chicken broth
  • 3 tablespoons ghee or vegetable oil
  • 4–5 green cardamom pods
  • 4–5 cloves
  • 1–2 cinnamon sticks
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)
  • Fresh mint leaves, chopped (for garnish)

Instructions

  1. In a large mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well to ensure the chicken is evenly coated with the marinade.
  2. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes. For enhanced flavors, marinate for a few hours or overnight.
  3. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
  4. Soak the rinsed rice in water for about 30 minutes. After soaking, drain the rice and set it aside.
  5. In a large, heavy-bottomed pot or pressure cooker, heat the ghee or vegetable oil over medium heat. Add cumin seeds, green cardamom pods, cloves, cinnamon sticks, and bay leaf. Sauté for about 30 seconds until fragrant.
  6. Add the sliced onions and cook until golden brown, about 8-10 minutes.
  7. Add the marinated chicken and cook for 10-15 minutes, stirring occasionally, until browned and cooked through.
  8. Stir in the chopped tomatoes and cook for another 5-7 minutes until softened.
  9. Mix in the garam masala and cook for an additional 2 minutes.
  10. Gently fold the soaked and drained basmati rice into the chicken mixture.
  11. Pour in the water or chicken broth, ensuring the liquid covers the rice and chicken. Add more water if necessary.
  12. Taste the liquid and adjust the salt. Bring to a boil over high heat.
  13. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes. If using a pressure cooker, cook for about 1 whistle and then turn off the heat.
  14. After cooking, let the pot sit covered for an additional 10 minutes to finish cooking the rice.
  15. Fluff the pulao with a fork to separate the rice grains gently.
  16. Adjust seasoning if needed, adding more garam masala for extra flavor if desired.
  17. Transfer to a serving dish and garnish with chopped coriander and mint leaves.
  18. Serve hot with raita, salad, or your favorite side dish. Enjoy!

Notes

  • Always use good quality basmati rice for the best texture and flavor.
  • Adjust the spices according to your taste preference.

Find it online: https://anasrecipes.com/aromatic-chicken-pulao/