CHICKEN PULAO

✅ Ingredients:

🐔 For the chicken:

• 500g chicken (bone-in or boneless)

• 1 cup yogurt (curd)

• 1 tbsp ginger-garlic paste

• 1 tsp red chili powder

• Salt to taste

• 1 tsp turmeric (optional)

🍚 For the pulao:

• 1½ cups basmati rice (soaked for 30 mins)

• 2–3 tbsp oil or ghee

• 1 bay leaf

• 3–4 cloves

• 2 cardamom pods

• 1 small cinnamon stick

• 1 tsp cumin seeds

• 1 star anise (optional)

• 1 onion (thinly sliced)

• 1–2 green chilies (slit)

• 1 tomato (chopped) – optional

• 2½ to 3 cups water

• Fresh mint & coriander leaves – chopped

• Salt – to taste

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👨‍🍳 Instructions:

1. Marinate the Chicken (15–30 mins):

• Mix chicken with yogurt, ginger-garlic paste, chili powder, turmeric, and salt.

• Let it sit while you prep the rice and veggies.

2. Cook the Chicken:

• Heat oil or ghee in a deep pot or pressure cooker.

• Add whole spices: bay leaf, cloves, cardamom, cinnamon, cumin.

• Add sliced onions, sauté till golden brown.

• Add green chilies and tomato (if using), cook till soft.

• Add marinated chicken and cook on medium heat for 8–10 minutes, until the chicken is half done and the yogurt masala thickens.

3. Add Rice & Water:

• Drain soaked rice and add it to the pot. Gently stir to combine with chicken.

• Add 2½ to 3 cups water depending on rice and chicken type.

• Adjust salt and bring to a boil.

4. Cook the Pulao:

Stovetop:

• Cover and simmer on low heat for 15–20 minutes until rice and chicken are fully cooked.

Pressure Cooker:

• Close lid and cook for 1 whistle on medium heat. Let pressure release naturally.

5. Rest & Fluff:

• Let pulao rest 5–10 minutes.

• Gently fluff with a fork and garnish with mint and coriander.

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🍽️ Serve with:

• Cucumber raita

• Boiled egg (optional)

• Pickles or papad

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💡 Tips:

• Use long-grain basmati rice for best results.

• You can add whole cashews/raisins fried in ghee for extra richness.

• For spicier pulao, add a pinch of garam masala before the final simmer.

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