Chicken Pulao Recipe | Simple And Easy Chicken Pulao | One Pot Chicken Rice

Chicken Pulao Recipe | Simple And Easy Chicken Pulao | Indian Chicken Rice Bowl Recipe | Chicken Pulao | Indian Chicken Pulao | Quick Chicken Pulao Recipe | Spice Eats Chicken Pulao | One Pot Chicken Rice

Ingredients for Chicken Pulao:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Chicken - 1 Kg (curry cut with bones)
- Basmati Rice- 3 US cups (500 gms)

Whole Spices/Garam Masala:
- Green Cardamom-5
- Cloves-5
- Cinnamon-2
- Black Cardamom-2-3
- Black peppercorns-20
- Bay leaf-3
- Shah Jeera- 1 tsp

Curd/Yogurt with Masalas:
- Whisked curd/Yogurt- 200 ml
- Turmeric powder- 3/4 tsp
- Red Chilli Powder-1 tsp
- Coriander powder- 4 tsp
- Garam Masala powder- 1.25 tsp

Other Ingredients:
- Onions, sliced- 4 medium (300 gms)
- Ginger garlic paste- 3 tbsp
- Green Chillies, crushed- 3-4
- Green chillies, cut -3-4
- Mint leaves - 1 cup
- Coriander leaves- 5-6 tbsp
- Oil - 3-4 tbsp
- Ghee- 3 tbsp
- Salt - 2 tsp in chicken & 2 tsp in rice
- Kewra water-1 tsp

Preparation:

- Slice the onions and fry in oil till golden. Remove from oil and set aside.
- Cut the green chillies and coarse grind it in the grinder. Also cut few green chillies into slits.
- Whisk the curd/plain yogurt and add all the spice powders.
- Peel and chop half of the mint leaves, chop the coriander leaves.
- Soak the basmati rice in water for 30 mins before cooking.

Process:

- Heat oil and ghee in a pan /dekchi/ and add the whole spices.
- Give a stir and then add the ginger garlic paste. Lower heat and stir & fry on low heat for 2 mins.
- Now add the chicken pieces and sear on high heat for 2 mins.
- Add the crushed green chillies & 2 tsp salt and continue to sear on medium heat for another 2 mins.
- Add the whole mint leaves,stir and fry on medium heat for another 3-4 mins till the chicken is browned and coated in masala.
- Now switch off heat and add the curd -masala mix. Mix well for a minute and then switch on heat on low.
- Cook on low heat for 5 mins till chicken & masala both are cooked and oil separates.
- In case there still is water cook it for another 2 mins on medium heat.
- Now add the soaked basmati rice, hot water, (900 ml or 4.5 US cup) chopped mint & coriander leaves,half the fried onions, 2 tsp salt and slit green chillies.
- Also add the Keora water, give a mix and cover.
- Cook covered on medium heat for 5 mins.
- Remove lid, add the balance fried onions, 2 tsp of ghee, stir and cover again.
- Cook covered for another 10 mins on low heat.
- Switch off and keep covered on dum for another 30-45 mins.
- Open and serve with raita.










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