CHICKEN PULAU is made in Indian homes more often than biryani. It is the lighter version of biryani. It is one-pot chicken flavoured dish and can be cooked in no time. Scented with warm spices this golden rice pulav pairs well with some curd /raita.
There are many variations of pulav depending on the choices of spices, spice powders and meat or veggies used.
Here chicken is marinated first and then cooked with masalas and biryani. I like to use basmati rice to make this Pulav. It can be prepared with the available ingredients at home. Meat, rice, and aromatic whole spices all woven together creates a great composition.
INGREDIENTS
Basmati rice- 2 & 1/2 cups (3.75 gms one cup)
INGREDIENTS FOR MARINATION
Chicken-750gms
Ginger garlic paste-2 tsp
Garam masala-1/2tsp
Lime juice-1 tsp
Yogurt-4 tbsp
Turmeric- 1/2tsp
Salt- 1 tsp
INGREDIENTS TO MAKE MASALA
Cloves-4
Cardamom-3
Cinnamon stick-2 small stick
Bay leaf- 2
Shah zera-1 tsp
Ghee- 5 tbsp +2 tsp oil
Onion- 2 medium-sized(chopped)
Tomato-2 (chopped)
Green chillies-3 slit
Ginger garlic paste-2 tsp
Kashmiri red chilli powder- 2 1/2tsp
Coriander powder – 2 1/2tsp
Garam masala- 1 tsp
Coriander leaves- a handful
Mint leaves- handful
Salt- accordingly
Hot water-4 cups
METHOD
1. Wash the chicken nicely and marinate it with yoghurt turmeric, ginger-garlic paste, garam masala, lime juice, salt and refrigerate it for half an hour.
2. Wash and soak rice for 20 minutes.
3. Heat a heavy bottom pan on low medium flame. Add ghee and oil, when it turns hot add all the dry spices. You can see the spices splutter.
4. Add the onions now and sauté till it turns golden brown.
5. To this add ginger-garlic paste and green chilies and sauté till the raw smell goes.
6. Add chopped tomatoes and cook till it turns mushy & soft.
7. Add all the masalas now – Kashmiri red chilli powder, coriander powder, gram masala. Sauté for 2 to 3 minutes.
8. Now add chopped coriander leaves and mint leaves and sauté till you get a good aroma.
9. Add the marinated chicken and mix everything well and cook the chicken till it’s almost done.
10. Add hot water and salt accordingly and mix everything and allow the water boil.
11. Now add the drained rice & stir well. Adjust the salt. Let this cook till the water reduces to half.
12. Once the water is half its volume, reduce the flame. Close the lid and cook for 20 to 25 minutes. Occasionally stir the rice.
13. Remove the lid and fluff the rice with a fork. Garnish it with some coriander leaves. Serve hot with raita.
Add some fire to your weekend cooking by trying this Pulav. It’s utterly satisfying.
Happy cooking!
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