Indian Chicken Pulao
|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|
|Black pepper||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Basmati rice||1 Cup (16 tbs)|
|Ginger garlic paste||1 Tablespoon|
|Onion||1⁄8 , sliced thinly (For Frying)|
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.
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.
18 Serve hot with Raita or Mint Chutney.