Chicken Pulao Recipe with step-by-step pictures. Easy and quick to make chicken pulav which has basmati rice, chicken and spices. That is best served with onion raita.
Chicken Pulao
I made this few days back and loved the taste of it loads.. It is kind of easy to make but taste exotic. There is no such thing as a much spice powders on this recipe, thats what i really like about this.
About Chicken Pulao
This pulav has coconut milk in it, this coconut milk makes it more fragrant and flavourful. And the addition of freshly ground spices take it to a complete recent level.
Pulao is a one-pot rice dish made by cooking fragrant basmati rice with fragrant spices, herbs, and sometimes stock in a single pot. Vegetable pulao, Matar pulao, tawa pulao, Coconut milk pulao, zarda pulao, kashmiri pulao, and chicken pulao are all popular pulao recipes in India.
It’s normally served with korma, a wealthy meat or vegetable curry with a thick sauce. It uses a fancy spice mix and requires you to layer the rice along with your protein of alternative before slow-cooking it. In some regions, a wheat dish whose recipe normally involves cooking in stock or broth, adding spices and other ingredients equivalent to
vegetables or meat, and using some technique to attain cooked grains that don’t adhere.
Similar Recipes,
Chicken Pulav
Mutton Pulav
Vegetable Pulav
Jeera Pulav
Shahi Pulav
Soya Chunks Pulav
Ingredients for Chicken Pulao Recipe
Basmati Rice
Basmati rice is a protracted, slender-grained fragrant rice that has traditionally been grown in India, Nepal, and Pakistan. White basmati rice incorporates more calories and carbohydrates than regular white rice. It also incorporates barely more protein, however the difference is insignificant. Moreover, each varieties of grains are highly processed and, as a result of their low fibre content, may cause blood sugar spikes.
Thick Coconut Milk
Coconut milk is amazingly versatile, and it could possibly be utilized in each sweet and savoury dishes. Chongchitnant explains that in largely dairy-free Thai cuisine, its used so as to add creaminess and fat to a big selection of dishes, from sauces and dressings to curries and stews to puddings and dessert soups.
Garam Masala Powder
The entire spices within the Garam Masala mix have already been toasted before being ground. In consequence, it is just not essential to cook it. If the garam masala is added too soon, it is going to develop into overcooked and lose its flavour. Garam masala aromatics require only a small amount of warmth to release their aroma and flavours.
Hope you’ll like this out and let me know the way it turned out for you.
📖 Recipe
Chicken Pulao Recipe | Chicken Pulav Recipe | Chicken Pilaf Recipe
Chicken Pulao Recipe with step-by-step pictures. Easy and quick to make chicken pulav which has basmati rice, chicken and spices. That is best served with onion raita.
Instructions
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Wash and soak basmati rice for 30 mins. Drain it and put aside,
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Powder, fennel and pepper, put aside
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Heat ghee and oil in a pressure cooker, add in cinnamon, cardamom, cloves and bay leaf, allow them to sizzle.
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Add in onions, green chillies within the ghee and saute till golden.
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Once it’s golden, add in ginger garlic paste and saute for a min.
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Add in chicken, keep sauteing till it gets nice color.
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Add in salt, tomatoes, mint, coriander and blend well.
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Add within the powdered spice, garam masala and blend well.
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Add in rice, coconut milk and water. Add pandam leaf to the water if using.
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Bring this to a boil, simmer, cover and cook for 1 whistle. Turn off the warmth and let the steam escape by itself.
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Open the cooker and fluff up the rice.
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Serve.
Nutrition Facts
Chicken Pulao Recipe | Chicken Pulav Recipe | Chicken Pilaf Recipe
Amount Per Serving (1 servings)
Calories 642
Calories from Fat 189
% Day by day Value*
Fat 21g32%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 64mg21%
Sodium 364mg16%
Potassium 493mg14%
Carbohydrates 91g30%
Fiber 7g29%
Sugar 7g8%
Protein 20g40%
Vitamin A 728IU15%
Vitamin C 24mg29%
Calcium 98mg10%
Iron 2mg11%
* Percent Day by day Values are based on a 2000 calorie weight-reduction plan.
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Version 1: Pressure Cooker Chicken Pulao Recipe
This recipe for chicken pulao is made in a pressure cooker in under 30 mins. You’ll be able to make this dish from start to complete in lower than 30 mins using a pressure cooker.
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| Soak Basmati Rice for 30 mins |
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| Take fennel seeds and black pepper in a blender |
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| Powder them and put aside |
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| Heat ghee and oil in a pressure cooker |
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| Add in bay leaf, cinnamon, cloves and cardamom.. |
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| Add in onion and green chillies |
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| cook till golden |
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| now the onions are nice and golden |
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| add in ginger garlic paste |
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| saute for a min |
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| add in chicken |
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| saute till the chicken turns a bit golden |
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| add in salt |
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| add in tomatoes |
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| chopped coriander and mint leaves |
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| Mix that well |
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| add within the powdered spice |
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| and a great amount of garam masala powder |
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| add in soaked drained rice |
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| give a great mix |
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| add in coconut milk |
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| pour in water |
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| I had this biryani leaf / pandan leaf available, so i added that in..You’ll be able to skip this.. |
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| now bring this to a boil |
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| once it reaches a boil |
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| cover the cooker and simmer the cooker |
Version 2: Chicken Pulao Recipe
This version of chicken pulao recipe is made using a traditional pot. You do not need a pressure cooker to make this chicken pulao. It is simple and has a marination that goes into the chicken which makes it super soft.
That is considered one of the best rice preparation you may ever make. It just needs only 30 or so minutes to cook. The one thing which takes time is marinating the chicken. Aside from that all the things is so easy. This pilaf has a lot of flavour packed in a single..I actually made it couple of weeks before and everybody in my family loved it..You could possibly make it spicy or milder as per your wish. In the event you are a vegetarian you may make it with paneer, tofu or cauliflower.
Ingredients for Chicken Pulao
- Basmati Rice-1 cup / 250 gms
- Onion-2 sliced thinly
- Ginger Garlic Paste-1 tblspn
- Cashews-2 tblspn
- Raisins-2 tblspn
- Mint leaves- a handful
- Coriander Leaves / Cilantro – a handful
- Cinnamon / Pattai-1 inch stick
- Cardamom / Yelakai-4
- Cumin Seeds / Jeerakam-1 tsp
- Salt to taste
- Ghee-3 tblspn
- Water as needed
- Water- 1 cups
For Marinating: - Chicken-½ kg
- Curd / Yogurt-1 cup
- Chilli powder-2 tsp
- Coriander Powder / Malli – 1 tblspn
- Cumin Powder / Jeera podi-1 tsp
- Garam masala powder-2 tsp
The right way to Make Chicken Pulao
Step 1
Marinate the chicken within the given list for 1-2 hours, overnight is advantageous. Wash your basmati rice well and soak it for 30 mins. Drain this and Set this aside.
Step 2
Now heat ghee in a heavy bottom vessel, I used my pressure cooker base. Add in cinnamon, cardamom, cumin seeds, cashews, raisins and blend well.
Step 3
Add in onions and cook till they turn golden. Now add in ginger garlic paste and blend well.Add in salt as well.
Step 4
Pour within the marinated chicken mixture and blend well.Add in chopped coriander and mint leaves and blend well.
Step 5
Now add within the rice and blend well. Pour in 2 cups of water and produce it to boil. Cover it with a decent fitting lid and simmer for 15-20 mins until the rice have absorbed all water.
Step 6
Switch off the flame and leave it aside for 10 mins, then fluff it with a fork and serve hot with raita.
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| Take all of your ingredients |
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| Take yogurt in a bowl |
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| add all spices |
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| add chicken |
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| and marinate it |
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| chop up your herbs |
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| soak your rice |
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| heat ghee in a pan |
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| add whole garam masala |
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| add cashews and raisins |
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| saute for some time |
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| add ginger garlic paste |
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| add in chicken |
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| cook it a bit |
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| add drained rice |
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| and blend well |
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| pour in water |
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| season with salt |
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| bring it to a boil |
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| cover and simmer |
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| till rice is cooked |
Version 3: Chicken Pulao in Easy Pot
This version of chicken pulao is made instantly pot. This method is simple and no fuss if you will have an fast pot.
Ingredients for Chicken Pulao in Easy Pot
- Basmati Rice-1 cup / 250 gms
- Onion-2 sliced thinly
- Ginger Garlic Paste-1 tblspn
- Cashews-2 tblspn
- Raisins-2 tblspn
- Mint leaves- a handful
- Coriander Leaves / Cilantro – a handful
- Cinnamon / Pattai-1 inch stick
- Cardamom / Yelakai-4
- Cumin Seeds / Jeerakam-1 tsp
- Salt to taste
- Ghee-3 tblspn
- Water as needed
- Water- 1 cup
For Marinating: - Chicken – ½ kg
- Curd / Yogurt-¼ cup
- Chilli powder-2 tsp
- Coriander Powder / Malli – 1 tblspn
- Cumin Powder / Jeera podi-1 tsp
- Garam masala powder-2 tsp
The right way to Make Chicken Pulao
Step 1
Marinate the chicken within the given list for 1-2 hours, overnight is advantageous. Wash your basmati rice well and soak it for 30 mins. Drain this and Set this aside.
Step 2
Set fast pot to saute mode. Now heat ghee, Add in cinnamon, cardamom, cumin seeds, cashews, raisins and blend well.
Step 3
Add in onions and cook till they turn golden. Now add in ginger garlic paste and blend well.Add in salt as well.
Step 4
Pour within the marinated chicken mixture and blend well. Add in chopped coriander and mint leaves and blend well.
Step 5
Now add within the rice and blend well. Pour in 1 cup of water and produce it to boil. Cover it with the lid and cook on high pressure for five mins. Let the pressure release by itself.
Step 6
Open the fast pot after which fluff it with a fork and serve hot with raita.
If you will have any questions not covered on this post and in case you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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