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–+ servings

Easy Chicken Pulao

Easy Chicken Pulao - A chicken pulao is mildly spiced with whole and dry spices and is an alternative to a heavier, layered, more robustly spiced biryani. It is a delicious, easy to make one pot affair.
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Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 4

Ingredients
  

Marinade

  • 1 kg Skinless Chicken on the bone 8 pieces
  • 1.5 tbsp Natural Yoghurt
  • 1 clove Garlic crushed
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Turmeric
  • 1/2 tsp Salt

Pulao

  • 1 tbsp Oil
  • 1 tbsp Ghee
  • 1 Black Cardamom pod
  • 1 flat tbsp Cumin Seeds
  • 6 Cloves
  • 1 large Bay Leaf
  • 2 Cardamom Pods
  • 1 Cinnamon Stick roughly 2.5 inches
  • 3 Large Onions Sliced finely
  • 4 cloves Garlic crushed
  • 1 inch Ginger crushed
  • 3 Green Chillies slit
  • 1.5 tsp Cumin Powder
  • 1.5 tsp Coriander Powder
  • 1/2 tsp Turmeric
  • Salt to taste (I used 2 flat tsp)
  • 1/2 tsp Black Pepper
  • 250 g Rice (I use Basmati) Pre soaked for 20 mins - 1/2 hour
  • 550 ml Chicken Stock or Water
  • 1 tbsp Lemon Juice
  • Coriander to garnish

Instructions
 

  • Marinate the chicken in a large bowl in all the ingredients for the marinade. Set aside.
  • Wash and drain rice in cold water a couple of times.
  • In a heavy bottom pan add the whole spices and allow to sizzle for a minute over medium high heat. 
  • Add the oil and ghee, then stir in the onions and fry on a medium heat for 10 - 12 minutes or until caramelised and a dark amber colour. You will have to occasionally stir them to ensure they don't stick to the pan. 
  • Add the garlic, ginger and green chillies and saute for a couple of minutes.
  • Now add the chicken and stir through. Add the Coriander, Cumin, Turmeric Powder, Salt and Pepper. Cook for for 8-10minutes over a medium/high heat. 
  • Pour in half the stock/water and bring to the boil. Simmer for 10 minutes.
  • Add the rice and the rest of the stock/water. Boil then simmer for 20 minutes.
  • Turn the heat off. Cover the pot and allow it to steam for 10 minutes. 
  • Serve with a squeeze of lemon juice and coriander.
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