Published: by Absolutely Recipes, in the Birds recipes category.

Chicken Pulao Recipe.

Ingredients:

To marinate (for tenderizing)
250 grams chicken (about half pound) cubed
1 tbsp ginger garlic paste or crushed or grated
1/4 to 1/2 tsp red chili powder or smoked paprika
1/2 tsp turmeric
1/2 tsp salt
1 tsp garam masala
1 1/2 to 2 tbsps yogurt or curd
whole spices (skip whatever you don??t have)
1 bay leaf
1 star anise
1/2 tsp cumin (or shahi jeera)
6 cloves or laung
2 inch cinnamon or dalchini
4 green cardamoms or choti elaichi
3/4 tsp saunf powder (fennel powder) optional
1 black cardamom (optional)
1 strand mace optional
other ingredients for chicken rice
2 tbsp oil
1 medium onion ( thinly sliced)
1 medium tomato (optional, chopped )
1/2 to 3/4 tsp salt (adjust to taste)
2 tbsps mint or pudina (chopped finely)
2 tbsps coriander leaves or cilantro (chopped finely)
1 1/2 cups basmati rice (i use lalquilla old malai)
2 1/2 cups water (13/4 cups for instant pot) or stock or coconut milk

Recipe Instructions:

To make chicken pulao
wash basmati rice a few times to get rid of starch.
Then soak it for 20 minutes.
This helps to cook the rice grains fluffy.
Drain and set aside.
Marinate the chicken with ginger garlic paste, salt, turmeric, red chilli powder, garam masala, & yogurt.
This helps to tenderize.
Set this aside till we use it.
How to make chicken pulao (stovetop)
heat a pot or cooker with oil.
Add whole spices - bay leaf, star anise, cumin, cloves, cinnamon, mace, cardamoms and fennel powder.
Saute till the spices begin to smell nice.
Add onions & green chili.
Fry stirring often until the onions turn lightly golden.
Transfer marinated chicken and fry until it turns pale and white.
This takes around 3 to 4 minutes.
Next add tomatoes.
Fry until the tomatoes turn mushy, pulp and looks completely cooked through.
Add mint and coriander leaves and fry until it smells good for a minute or two.
Make sure tomatoes are cooked, blended well with the mixture, then pour stock or water or thin coconut milk.
If your coconut milk is creamy or thick, dilute it with water and measure.
When it comes to a boil, add salt and drained rice.
Mix well
if cooking in a normal pot, cover and cook on a low heat until the chicken rice is done completely.
If cooking in a whistling pressure cooker, cover & cook for 1 whistle on a medium heat.
When the pressure releases, fluff up the chicken pulao & serve with raita or plain yogurt.
Instant pot chicken pulao
press saute button.
Pour oil to the inner pot of the instant pot.
Add all the whole spices & saute for 30 to 60 seconds.
Then add the onions and chilli.
Saute until transparent or golden.
Next add then chicken and saute for 3 to 4 mins until chicken turns pale.
Add tomatoes, mint, coriander leaves and saute the tomatoes turn mushy.
Ensure the moisture dries up at this stage.
Then drain the water from the rice completely and add it to the pot.
Also pour 13/4 cups water and add in little more salt.
Mix everything well.
Press cancel button.
Scrape off the bottom of the pot with a spatula to release any bits of spices stuck in there.
Secure the instant pot with the lid.
Position the steam release handle to sealing.
Press the pressure cook button (high pressure) for 5 mins.
When the ip finishes, it will beep.
Allow the pressure to release naturally for 2 to 3 mins.
Then release the rest of the pressure manually with the help of a spoon by moving the steam vent from sealing to venting.
Gently fluff up with a fork.
Do not stir the chicken pulao a lot when it is too hot.
Just allow to cool down a bit.

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