Spicy Chicken Pulao Recipe
Servings: 6 people
Calories: 404kcal
his Spicy Chicken Pulao is a one-pot chicken dish made using bone-in chicken, onions, tomatoes, and Indian spices. Make it in an instant pot or in a pan over the stovetop for your everyday quick meals.
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Ingredients
- 2 cups Basmati rice
To Marinate The Chicken
- 1 pound bone-in skinless chicken 500 g, cut into 1 and ½- inch chunks. If using boneless chicken, then use 300 g cut into 1-inch pieces, rinsed
- 1 cup plain yogurt (dahi, curd)
- 2 tablespoons ginger garlic paste
- 3 teaspoons Kashmiri red chili powder
- 2 teaspoons turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt
- 2 tablespoons chopped mint leaves
- 2 tablespoons chopped cilantro (fresh coriander leaves)
For The Pulao
- 3 tablespoons ghee or cooking oil
- 3-4 cloves (laung)
- 2 inch piece of cinnamon stick (dalchini)
- 2 whole black cardamoms (badi elaichi)
- 1 cup thinly sliced onions
- 1 teaspoon ginger garlic paste
- 3-4 green chilies slit into half
- 1 cup finely chopped tomatoes
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon salt
Instructions
Soak The Rice
- Rinse the rice with water 2-3 times until the water runs clear.
- Soak the rice in 5-6 cups of water for 20 minutes.
Marinate The Chicken
- Add chicken, yogurt, ginger garlic paste, Kashmiri red chili powder, turmeric powder, garam masala powder, salt, mint, and cilantro to a large mixing bowl and mix well using your fingers.
- Leave aside for 30 minutes.
Cook The Chicken
- Press SAUTE button on the 6 or 8 quart Instant Pot.
- Add ghee to the pot.
- Once the ghee is hot, add cloves, cinnamon, and black cardamoms, and saute for 4-5 seconds.
- Add onions and cook until slightly browned (6-8 minutes), stirring frequently.
- Add ginger-garlic paste and cook for 3-4 minutes. Stir at regular intervals.
- Now add green chilies and tomatoes and cook for 2-3 minutes.
- Add the chicken with the marinade and mix well.
- Cover the pot with a lid and cook for 10-12 minutes, stirring at regular intervals while cooking.
Make The Pulao
- Drain the rice and add it to the instant pot along with lime juice, salt, and 1 and ¾ cups of water. Stir gently to combine.
- Close the lid of the instant pot and press the PRESSURE COOK button.
- Set the timer to 6 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid of the pot.
- Fluff the chicken pulao with a large spoon.
- Garnish with fried onions, chopped cilantro, and mint, and serve hot with raita.
Notes
In A Pot Over The Stovetop
Soak the rice and marinate the chicken as mentioned above. Follow the steps to cook the chicken until adding the chicken to the pot over medium-high heat. Add the chicken and cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 10 minutes. Drain the rice and add it to the pot along with lime juice, salt, and 3 cups of water. Stir gently to combine. Cover the pan with the lid and cook on low heat for 20-25 minutes until the water is absorbed and the rice is cooked. Fluff the pulao with a large spoon. Garnish with fried onions, chopped cilantro, and mint, and serve hot with raita.In A Traditional Pressure Cooker
To make chicken pulao in a traditional pressure cooker, follow the pot over the stovetop recipe (but in a pressure cooker) until adding the rice. Now pressure cook for 3 whistles on high heat and remove the cooker from the heat. Let the pressure release naturally. Then open the lid and fluff the pulao. Notes I have used water to cook the rice and chicken but you can replace water with chicken broth or thin coconut milk. Adjust the green chilies as per your taste.Nutrition
Calories: 404kcal | Carbohydrates: 58g | Protein: 15g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 934mg | Potassium: 397mg | Fiber: 3g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 2mg