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Indian Chicken Pulao

sfehmi's picture
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.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Punjabi
Course: 
Main Dish
Ingredient: 
Rice, Chicken
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
2
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.

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9 Comments

Heebay's picture
This looks real good - will sure try it. Looks easy too.
Acid.rock's picture
wow it loooks delicious
gwynedd's picture
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.
Radzie's picture
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?
Anonymous's picture
yeah u r rite... yoghurt tenderizes the chickn.. also in NV curries ..particularly in ANdhra....its added to increase the gravy content... always use yoghurt thts not at all fermented..
Leon's picture
Hey this looks great im gonna try it tomorrow i hope it comes out well
Patrick's picture
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.
rony's picture
I tried this recipes.It turn out very good.It's easy to make and delicious.Thank you for the recipe.
auds's picture
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.