This One Pot Chicken Pulao Recipe is a finger licking spicy dish made keeping in mind the satiating blend of chicken, tomatoes and aromatic basmati rice. This dish is perfect for a quick meal where everything is put into one pan and the result is a delicious flavourful Pulao. Here is how to make Chicken Pulao Recipe (Step by Step + Video).
Winter is about to bid us farewell. After the good days of Sakranti and Pongal have ended, a new season is almost set to unfurl and as much I have loved winter this time, I am looking forward to the scorching days of summer already!
Though I enjoyed feasting on Gujarati Bajre ki Raab, Indian Style Cappucino Coffee a lot this time, I am all set to renew my recipe book with all new recipes. But, before I do that, I thought, why not end the winter with a bang with the last few set of mouthwatering dishes.
Guess what, that’s the reason why One Pot Chicken Pulao Recipe got made the other day!
This Chicken Pulao is subtly flavoured with tomatoes and spices and is pretty easy to make. Since the recipe just one pot to make, it also reduce after cooking work of washing up many dishes.
To me, the combination of chicken with different ingredients always seems super interesting. Be it with Homemade Peri Peri Sauce or with curd or cream, chicken goes well with most of the ingredients and rice is no exception. Chicken Pulao Recipe is a fingerlicking dish made keeping in mind the satiating blend of chicken, tomatoes and aromatic Basmati rice.
With spices like cloves, cardamom, peppercorn, not to mention the dollops of ghee, put to good use, Chicken Pulao Recipe sizzles up your day with its refined flavours and royal taste.
Though this Chicken Pulao can be eaten as it is, I recommend that you serve it with the raita of your choice and have a satiating meal that you would remember for ages. There are many other chicken recipes on the blog. Do have a look at them as well.
Intrigued about it? Then, note down its recipe, right away!
What to serve with Chicken Pulao?
Chicken Pulao is a delicious meal in itself and hardly need s any accompaniments along. But if you have time, serve it with Onion Tomato Raita and some Mint Coriander Chutney to take it to next level.
Variations of Chicken Pulao
You can add a green masala made using coriander, mint and green chillies in the pulao to make Green Chicken Pulao.
You can skip adding the spice powders and make a very milk chicken pulao.
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How to make Chicken Pulao Step by Step
Add chicken, curd, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, salt, mint and coriander in a bowl. Leave aside for 30 minutes.
Heat ghee in a heavy bottom pan.
Once the ghee is hot, add cloves, cinnamon, black cardamom and black peppercorn and fry for a few a few seconds.
Add onion and fry for 2-3 minutes.
Add ginger paste and fry for 3-4 minutes.
Now add green chilli and tomato and fry for 2-3 minutes.
Add the chicken with marinade and cook for 3-4 minutes on hight heat.
Simmer the heat and cover and cook until chicken is done. Remove the lid and cook on high heat until all the water is reduced.
Add lemon juice and rice along with 3 and 1/2 cups of water and salt to taste. Sprinkle coriander and mint leaves on top.
Cover the pan with a tight lid. Cook the pulao on very low heat for 20-25 minutes.
Remove the lid and fluff the pulao with a fork. Drizzle some ghee on top. Garnish with fried onion, fresh coriander and mint and serve hot with raita.
Chicken Pulao Video Recipe
Chicken Pulao Recipe
Tomato Chicken Pulao
Step by Step and Video recipe to make One Pot Tomato Chicken Pulao Recipe | Tamatar Murgh Pulao Recipe. This dish is perfect for a quick meal where everything is put into one pan and the result is a delicious flavourful Pulao.
Ingredients
- 1 kg Chicken Curry Cut
- 1 cup Curd
- 2 tbsp Ginger Garlic Paste3 tsp
- 3 tsp Kashmiri Red Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- 1 tsp Salt
- 2 tbsp Mint Chopped
- 2 tbsp Coriander Chopped
- 3 tbsp Ghee
- 3-4 Cloves
- 2 inch Cinnamon Stick
- 2 Black Cardamom
- 1 cup Onion Sliced
- 1 tsp Ginger Paste
- 3-4 Green Chilli Slit into half
- 1 cup Tomato Chopped
- 3 tbsp Lemon Juice
- 2 cups Basmati Rice
- Salt to taste
- 2 tbsp Coriander Chopped
- 2 tbsp Mint Chopped
Instructions
Add chicken, curd, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, salt, mint and coriander in a bowl.
Leave aside for 30 minutes.
Heat ghee in a heavy bottom pan.
Once the ghee is hot, add cloves, cinnamon, black cardamom and black peppercorn and fry for a few a few seconds.
Add onion and fry for 2-3 minutes.
Add ginger paste and fry for 3-4 minutes.
Now add green chilli and tomato and fry for 2-3 minutes.
Add the chicken with marinade and cook for 3-4 minutes on hight heat.
Simmer the heat and cover and cook until chicken is done.
Remove the lid and cook on high heat until all the water is reduced.
Add lemon juice and rice along with 3 and 1/2 cups of water and salt to taste.
Sprinkle coriander and mint leaves on top.
Cover the pan with a tight lid.
Cook the pulao on very low heat for 20-25 minutes.
Remove the lid and fluff the pulao with a fork.
Drizzle some ghee on top.
Garnish with fried onion, fresh coriander and mint and serve hot with raita
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