Chicken Pulao Recipe

In this video, I will show you how to make a delicious and flavorful chicken pulao. This popular dish features tender chicken, fragrant basmati rice, and a blend of aromatic spices. Perfect for a weeknight dinner or special occasion, this recipe is easy to follow and will surely become a family favorite. So come join me in the kitchen and let's make some mouth-watering chicken pulao together! Don't forget to like, share, and follow for more tasty recipes!

Ingredients for Chicken Pulao:

• 1/2 kg chicken pieces (bone-in)
• 2 cups rice (soaked for 25 minutes)
• 1/2 cup ghee
• 2 bay leaves
• 1 star anise
• 1/2 tsp cumin seeds
• 2 whole cloves
• 1 cinnamon stick
• 2 green cardamoms
• Nutmeg
• 1 cup sliced onions
• 1 medium sized tomato (chopped)
• 1 tablespoon ginger-garlic paste
• 1/2 tablespoon red chili powder
• 1/3 teaspoon turmeric powder
• 1.5 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1.5 teaspoons salt or to taste
• 1 chicken cube
• 1/2 cup yogurt
• 3 and 1/2 cups water
• 2 green chilies, slit lengthwise (adjust according to your spice preference)
• Fried onions (for garnish)

Instructions:

1. Heat ghee in a wok over medium heat. Add bay leaves, star anise, cumin seeds, whole cloves, cinnamon stick, green cardamoms and nutmeg. Sauté for 20 seconds.
2. Add the sliced onions and sauté until they turn golden brown.
3. Add the chicken to the wok and cook until it changes it's color.
4. Add the chopped tomato and ginger garlic paste. Cook for 2 minutes.
5. Add red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, chicken cube and salt. Cook for a minute.
6. Add plain yogurt to the wok and mix well. Cook for 3 minutes or until the oil starts to separate from the masala.
7. Cover and cook on low heat for 10 minutes.
8. Remove the lid and add 3.5 cups of water and green chilies. Mix well and bring it to a boil on medium-high heat.
9. Add the soaked rice and mix gently.
10. Cover and cook on medium heat for 10-12 minutes, until the water is absorbed by the rice.
11. Remove the lid and mix gently.
12. Cover and steam cook on low heat for 12-15 minutes.
13. Garnish with fried onions.
14. Serve hot with raita and salad.
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