Indian Chicken Pulao Recipe Video
You can easily substitute chicken with lamb or goat meat. For lamb or goat meat you would need more time as lamb/goat takes longer to cook.
Summary
Preparation Time30 MinCooking Time25 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings2
Ingredients
| Skinless chicken | 1⁄2 , cut into medium size | |
| Onion | 1⁄2 Medium (Peeled) | |
| Garlic bulb | 1 Medium | |
| Coriander seeds | 1 Tablespoon | |
| Fennel seeds | 2 Tablespoon | |
| Bay leaves | 1⁄2 Small | |
| Cloves | 4 | |
| Black pepper | 1 Teaspoon | |
| Black cardamom | 2 | |
| Green cardamom | 4 | |
| Water | 1 Cup (16 tbs) | |
| Basmati rice | 1 Cup (16 tbs) | |
| Oil | 2 Tablespoon | |
| Yogurt | 1 Tablespoon | |
| Salt | To Taste | |
| Ginger garlic paste | 1 Tablespoon | |
| Onion | 1⁄8 , sliced thinly (For Frying) |
Directions
GETTING READY
1 Wash the rice well and soak it for 30 minutes.
2 Wash the chicken and set aside till dry.
3 Take a cheese cloth or a napkin and put all the dry spices in it, tie a knot, making sure that the spices cannot fall out from the bundle.
MAKING
4 In a pressure cooker, add chicken, onion, garlic bulb and the bundle of all spices.
5 Pour in 1 cup of water.
6 Close the pressure cooker and cook on high heat till pressure builds.
7 Turn off the heat but do not release the pressure. Let the chicken cook in the cooker for 5 minutes.
8 Open the cooker and remove the bundle of spices, the onion, the garlic bulb and discard.
9 Drain the chicken stalk out into a container and let it rest.
10 In a pressure cooker, add oil and fry sliced onion till golden brown.
11 Add chicken, yogurt and ginger garlic paste to the cooker.
12 Fry for another two minutes.
13 Add rice, chicken stalk and salt to the fried chicken.
14 Close the pressure cooker and turn on the heat to high.
15 Wait till the pressure builds, turn the heat down to medium and cook for 5 minutes.
16 Turn off the heat and do not release the pressure let the rice cook for another 5 minutes.
17 Carefully open the cooker nd transfer the pulao to a plate.
SERVING
18 Serve hot with Raita or Mint Chutney.
1 Wash the rice well and soak it for 30 minutes.
2 Wash the chicken and set aside till dry.
3 Take a cheese cloth or a napkin and put all the dry spices in it, tie a knot, making sure that the spices cannot fall out from the bundle.
MAKING
4 In a pressure cooker, add chicken, onion, garlic bulb and the bundle of all spices.
5 Pour in 1 cup of water.
6 Close the pressure cooker and cook on high heat till pressure builds.
7 Turn off the heat but do not release the pressure. Let the chicken cook in the cooker for 5 minutes.
8 Open the cooker and remove the bundle of spices, the onion, the garlic bulb and discard.
9 Drain the chicken stalk out into a container and let it rest.
10 In a pressure cooker, add oil and fry sliced onion till golden brown.
11 Add chicken, yogurt and ginger garlic paste to the cooker.
12 Fry for another two minutes.
13 Add rice, chicken stalk and salt to the fried chicken.
14 Close the pressure cooker and turn on the heat to high.
15 Wait till the pressure builds, turn the heat down to medium and cook for 5 minutes.
16 Turn off the heat and do not release the pressure let the rice cook for another 5 minutes.
17 Carefully open the cooker nd transfer the pulao to a plate.
SERVING
18 Serve hot with Raita or Mint Chutney.
Editors Review
This is a simple Indian Chicken Pulao that goes really well with any curry. You can add your favorite meat to this dish and enjoy it even more. Watch this video to get the exact recipe.Comments
Comments: 9 |
Add a Comment
auds says :
I decided to double the recipe so i could feed my family so I used 8 drumsticks. I was worried if I doubled the spices it would be too much so I used one and a half times the spices. Also I didnt have a head of garlic so I used 2 teaspoons minced garlic.
I cooked for the same length of time but doubled the water. It turned out really really nice. Next time though I think I would only use 1 and half cups of rice as I think there was too much rice and maybe reduce the water as well. I would add another teaspoon of salt as well. I dont know if the rice was supposed to be fluffy or gluggy but mine was a bit gluggy. Still delicious though.
Posted on: 4 June 2011 - 4:52am
rony says :
I tried this recipes.It turn out very good.It's easy to make and delicious.Thank you for the recipe.
Posted on: 10 February 2010 - 5:46am
Patrick says :
Thanks Sheba, this is a great recipe. Once I went to get the black cardamom I was ready to try it out. Flavourful and rich tasting. The rice was perfectly cooked and the chicken was tasty indeed.
Posted on: 29 November 2009 - 9:09pm
Leon says :
Hey this looks great im gonna try it tomorrow
i hope it comes out well
Posted on: 5 September 2009 - 9:15am
Radzie says :
I often makes chicken pulao at home and I like it a little hot, with spices and herbs. I use almost all the ingredients you have given up there, but yogurt is something i really do not add. Does yogurt tenderize the chicken pieces or has it got some other purpose too?
Posted on: 6 February 2009 - 6:52am
gwynedd says :
We tried it with added raisins for a bit of variation. This is a very fine recipe--the method for creating the stock gives a very flavorful rice. Taking off the skin and sauteing the chicken in the yogurt and onion mix keeps the chicken moist but lower in fat. Excellent recipe, and we will be making it again soon.
Posted on: 7 September 2008 - 10:26pm
Chef
