Chicken Pulao Recipe

This One Pot Chicken Pulao or Chicken Tahari 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.

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: people

Calories: 524kcal

Author: Neha Mathur

Chicken Pulao 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.

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Ingredients

750 g Chicken Curry Cut
1 cup Yogurt
2 tbsp Ginger Garlic Paste
3 tsp Kashmiri Red Chilli Powder
2 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
2 tbsp Lemon Juice
2 cups Basmati Rice
Salt to taste

Instructions

Add chicken, yogurt, 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 seconds.
Add onion and fry until slightly browned.
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 the pan. Cook until chicken is 80% done.
Remove the lid and cook on high heat until all the water is reduced.
Add lemon juice and rice along with 3 cups of water and salt to taste.
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

Notes

Wash the rice properly before adding to the Biryani, maybe for 3 to 4 times. It will prevent the rice from being mushy in the Pulao.

Always soak rice for about 30 minutes before cooking, as they cook faster and also expand well.

Marinate the chicken for at least 30 minutes, as the chicken soaks up the flavor nicely and tastes great when combined with rice.

Do not overdo the masala, Chicken Pulao is supposed to be lighter than Biryani.

Do not miss Mint Leaves and Coriander Leaves, they add a refreshing taste to the Biryani.

You can garnish this Pulao with some caramelized onions, to give it a Biryani touch.

Adding a pinch of saffron soaked in water if you are making it for some special occasion for a richer feel.

Nutrition