Chicken Pulao Recipe for a Family Dinner

Family meet-ups are more enjoyable when all gather at the dinner table, talking, laughing, and, most importantly, savouring the homemade delicacies. One such dish that can make family dinner more memorable is chicken pulao.

This blog will provide you with the steps to cook a flavourful chicken dinner that will get people licking their fingers and plates clean.

Chicken Pulao Recipe

Check out the steps to the chicken pulao biryani that everyone will remember:

Chicken Pulao Ingredients for the Marinade

• 500 grams chicken (cut into pieces)
• 1/2 cup yoghurt
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• Salt to taste.

For the Rice

• 2 cups basmati rice
• 3 cups water or chicken broth
• 2 tablespoons ghee or oil
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup green peas (optional)
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 2-3 cloves
• 2-3 green cardamom pods
• 1 bay leaf
• 1-inch cinnamon stick
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• Fresh coriander leaves, chopped (for garnish)
• Fresh mint leaves, chopped (for garnish)
• Salt to taste.

Methods of Preparing Chicken Pulao

Follow this method to make super scrumptious chicken pulao:

Marination

Take a large bowl and mix the pieces of the chicken with yoghurt, red chilli powder, ginger-garlic paste, turmeric powder, garam masala powder, and salt. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, preferably 2 hours.

Preparation

Wash the basmati rice under running water; soak it in water for 20-30 minutes, and then drain.

Cooking

1. 1. Heat Ghee or Oil: Take a large and heavy-bottomed pot or pressure cooker, heat 2 tablespoons of ghee or oil over medium heat.
   2. Sauté Whole Spices: Add cumin seeds, cloves, cardamom pods, bay leaf, and cinnamon stick. Sauté for a minute until fragrant.
   3. Sauté Onions: Add the sliced onions and sauté until they turn golden brown.
   4. Add Ginger-Garlic Paste: Add 1 tablespoon of ginger-garlic paste and sauté for another minute until the raw smell disappears.
   5. Add Tomatoes and Spices: Add the chopped tomatoes, turmeric powder, coriander powder, and cumin powder. Cook the tomatoes until the oil starts to separate from the masala.
   6. Cook Chicken: Now, add the marinated chicken straight to the pot. Cook the chicken on medium-high heat until it is browned on all sides.
   7. Add Rice and Green Chillies: Stir in the soaked and drained basmati rice. Add green chillies and green peas (if using). Gently toss to combine the rice with the chicken and spices.
   8. Add Liquid: Pour in 3 cups of water or chicken broth. Add salt to taste and stir well. Bring the mixture to a boil.

• Cook the Pulao:

1. • If using a pot: Turn the heat low, cover it with a fitted lid, and cook for about 15-20 minutes until liquid is absorbed. Avoid lifting the lid frequently.
   • If using a pressure cooker: Shut close the lid and cook on high heat until the first whistle. Reduce the heat to low and cook for another 5-7 minutes. Turn off the heat and let the pressure release naturally.
2. • Rest the Pulao: Once cooked, let the pulao rest for 5-10 minutes without removing the lid. This allows the flavours to meld and the rice to fluff up.

Garnishing and Serving

1. Garnish: Gently fluff the rice with a fork. Garnish with chopped fresh coriander leaves and mint leaves.
2. Serve: Serve hot with raita, salad, and a squeeze of fresh lemon juice for extra flavour to this easy pulao recipe.

Nutritional Content in Chicken Pulao

Every 1 serving of chicken pulao contains roughly the following nutritional value: