Chicken Pulao with Potatoes Recipe: A Flavorful Rice Dish by Kitchen with Musfara

Ingredients:

- 1 lb (450g) chicken, cut into pieces
- 2 cups Basmati rice, soaked and drained
- 2 large potatoes, peeled and cubed
- 1 large onion, finely sliced
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1/4 cup plain yogurt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 4 cups chicken broth or water
- Salt, to taste
- Fresh cilantro leaves, chopped (for garnish)
- 2 tablespoons cooking oil

Instructions:

In a bowl, mix the chicken pieces with yogurt, half of the minced garlic, half of the grated ginger, half of the garam masala, and a pinch of salt. Let it marinate for at least 30 minutes.
Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter. Add sliced onions and sauté until golden brown. Add the remaining garlic, ginger, coriander powder, and turmeric powder. Cook for a couple of minutes until fragrant.
Add marinated chicken to the pot. Cook until the chicken changes color and oil starts to separate. Add chopped tomatoes and green chilies. Stir and cook until tomatoes turn soft. Add potatoes and cook for 5-7 minutes.
Drain the soaked rice and add it to the pot. Mix gently to coat the rice with the spices. Pour in chicken broth or water. Season with salt. Bring it to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 15-20 minutes, or until the rice and chicken are cooked through.
Once the pulao is cooked, gently fluff the rice with a fork. Sprinkle the remaining garam masala over the top. Cover the pot and let it rest for a few minutes.
Transfer the chicken pulao with potatoes to a serving dish. Garnish with fresh cilantro leaves. Serve hot with raita (yogurt sauce) or your favorite salad.

Enjoy the aromatic and flavorful Chicken Pulao with Potatoes, a perfect one-pot meal for any occasion!

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