Chicken pulao recipe | How to make chicken pulao recipe

To Marinate

• 250 grams chicken
• ¾ tsp ginger garlic paste
• ¼ to ½ tsp red chili powder
• Generous pinch of turmeric
• Salt as needed
• 1 tsp oil (makes the chicken soft)
• 1 tsp garam masala (optional)
• 1 ½ to 2 tbsp. Curd / yogurt (if using coconut milk skip this)

dry spices

• 1 bay leaf
• 1 Star anise
• ½ tsp shahi jeera
• 8 cloves
• 2 cinnamon sticks/ dalchini
• 1 black cardamom/ badi elaichi
• 4 green cardamoms / choti elaichi
• ¾ tsp. saunf powder
• 1 strand mace

other ingredients

• 1 ½ to 2 tbsp. oil
• 1 large onion thinly slices
• 1 tsp ginger garlic paste
• 1 medium tomato chopped
• Salt as needed
• 1/8 tsp Turmeric or haldi
• Handful of chopped mint/ pudina
• Few coriander leaves chopped
• 1 ½ cups rice (prefer basmathi)
• 2 ½ to 2 ¾ cups water or stock or thin coconut milk (refer notes)

1. Wash rice and soak for 20 minutes. Drain and set aside.
2. Marinate chicken with ingredients mentioned under to marinate. Set this aside till we use it. If using coconut milk do not use yogurt to marinate.
3. Heat a pot or cooker with oil, add spices along with saunf and saute till it begins to smell nice.
4. Add onions, green chili and fry till lightly golden. Fry ginger garlic paste and fry until the raw smell disappears.
5. Transfer marinated chicken and fry until it turns pale and white. This takes around 3 to 4 minutes. Take care not to burn.
6. Add tomatoes, salt and turmeric. Fry until the tomatoes turn mushy, pulp and looks completely cooked. Add mint and coriander leaves and fry until it smells good for a minute or two.
7. Make sure tomatoes are cooked, blended well with the mixture, then pour stock or water or thin coconut milk. If your coconut milk is creamy or thick, dilute it with water and measure.
8. When it comes to a boil, add salt and rice.
9. cook until the rice is done completely. Towards the end. Simmer the flame and cover the pot. Cook on a low flame for 3 to 5 minutes. Fluff up after 5 minutes