10/6/2017 Chicken pulao recipe | How to make chicken pulao recipe

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Chicken pulao recipe | How to make chicken

pulao recipe
BY SWASTHI , ON OCTOBER 31, 2016, — 82 COMMENTS

Chicken pulao recipe with step by step photos – Flavored chicken rice cooked with mild Indian
spices. A chicken pulao is mildly spiced and is not heavy like the chicken biryani. It is best to serve it
with a good onion raita or a simple salan. There are so many ways a Indian pulao is made. Some pulao
recipes use coconut milk and some recipes use a good amount of fragrant spices like i used to make
this avorful veg pulao.

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10/6/2017 Chicken pulao recipe | How to make chicken pulao recipe

We get to see chicken pulao recipes made with tomato, yogurt, stock and few recipes using coconut
milk. I make both the varieties since it is kids friendly and is not loaded with spices. It is also best to
serve during summers since no masala powder is used. I have mentioned both the variations in the
recipe.
 

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Step by step photos on chicken pulao recipe

1. Wash and soak rice for about 20 minutes, if using normal rice soak for 30 minutes. Drain o the water
and set aside.

2. Marinate chicken with turmeric, chili powder, salt, ginger garlic paste, 1 tsp oil and then yogurt. You
can also add a tsp of good garam masala powder. This is optional. Yogurt makes the chicken tender. If
using coconut milk for the recipe, skip using yogurt for marination. Set this aside till we need.

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10/6/2017 Chicken pulao recipe | How to make chicken pulao recipe

3. Add oil to a pressure cooker or pot. When it turns hot, add dry spices including fennel powder. Saute
till the spices begin to sizzle.

3. Add onions and fry until lightly golden. You can lightly brown them as well.

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10/6/2017 Chicken pulao recipe | How to make chicken pulao recipe

4. Add ginger garlic paste and fry until the raw smell goes o .

5. Add chicken and fry on a medium ame.

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10/6/2017 Chicken pulao recipe | How to make chicken pulao recipe

6. Chicken should turn white in color and partially soft cooked for about 3 to 4 minutes. Otherwise
chicken may turn hard after adding tomatoes.

7. Add chopped tomatoes. Sprinkle salt and turmeric. Fry till the tomatoes turn mushy, soft and
completely cooked.

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10/6/2017 Chicken pulao recipe | How to make chicken pulao recipe

8. Add chopped coriander and mint leaves. Stir and fry until the mixture begins to smell good.

9. Continue to cook till the moisture from tomatoes evaporate.

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10. Add stock or water or thin coconut milk. Also add salt. We have already added salt to marinate, take
care not to add too much.

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10/6/2017 Chicken pulao recipe | How to make chicken pulao recipe

11. When it comes to a boil, add drained rice.

12. Stir and cook till the water almost evaporates. When there is very little water left. Cover and cook on
a very low ame till the rice is done.

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10/6/2017 Chicken pulao recipe | How to make chicken pulao recipe

13. If cooking in a pressure cooker, cover the lid and cook just for 3 to 4 minutes. I do not let the cooker
whistle. If using normal rice, you can allow the cooker to whistle once.

14. When the pressure goes o . Remove the lid and leave it for about 5 minutes. Flu up gently.

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10/6/2017 Chicken pulao recipe | How to make chicken pulao recipe

 
Serve pulao with onion raita.
 

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10/6/2017 Chicken pulao recipe | How to make chicken pulao recipe

Find easy chicken pulao recipe below

Chicken pulao recipe | How to make chicken pulao 4.9 from 20 reviews
recipe
Prep time Cook time Total time
7 mins 28 mins 35 mins

Author: Swasthi
Recipe type: Main
Cuisine: Indian
Yield / Serves: 3

Ingredients (240 ml cup used)

To Marinate
250 grams chicken
¾ tsp ginger garlic paste
¼ to ½ tsp red chili powder
Generous pinch of turmeric
Salt as needed
1 tsp oil (makes the chicken soft)
1 tsp garam masala (optional)
1 ½ to 2 tbsp. Curd / yogurt (if using coconut milk skip this)
dry spices
1 bay leaf
1 Star anise
½ tsp shahi jeera
8 cloves
2 cinnamon sticks/ dalchini
1 black cardamom/ badi elaichi
4 green cardamoms / choti elaichi
¾ tsp. saunf powder
1 strand mace
other ingredients
1 ½ to 2 tbsp. oil
1 large onion thinly slices
1 tsp ginger garlic paste
1 medium tomato chopped
Salt as needed
Pinch of Turmeric
Handful of chopped mint/ pudina
Few coriander leaves chopped
1 ½ cups rice (prefer basmathi)

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10/6/2017 Chicken pulao recipe | How to make chicken pulao recipe

2 ½ to 2 ¾ cups water or stock or thin coconut milk (refer notes)

How to make the recipe

1. Wash rice and soak for 20 minutes. Drain and set aside.
2. Marinate chicken with ingredients mentioned under to marinate. Set this aside till we
use it. If using coconut milk do not use yogurt to marinate.
3. Heat a pot or cooker with oil, add spices along with saunf and saute till it begins to
smell nice.
4. Add onions, green chili and fry till lightly golden. Fry ginger garlic paste and fry until
the raw smell disappears.
5. Add marinated chicken and fry until it turns pale and white. This takes around 3 to 4
minutes. Take care not to burn.
6. Add tomatoes, salt and turmeric. Fry until the tomatoes turn mushy, pulp and looks
completely cooked. Add mint and coriander leaves and fry until it smells good for a
minute or two.
7. 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.
8. When it comes to a boil, add salt and rice.
9. cook until the rice is done completely. Towards the end. Simmer the flame and cover
the pot. Cook on a low flame for 3 to 5 minutes. Fluff up after 5 minutes
If cooking in a pressure cooker.
1. When there is very little water left in the cooker (refer the pic), close the lid. Cook on
a low flame for 3 to 4 minutes. Off the stove. Do not allow the cooker to whistle. Once
the pressure goes off fluff up the rice.
2. Serve chicken pulao with onion raita.

Notes
For the chicken pulao recipe, if using thin coconut milk, do not use yogurt for marination.

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