Chicken Pulao

I always try to cook something new to satisfy my family’s taste bud. This time I have tried chicken pulao. This is not too much rich as biriyani but aromatic, simple and have a subtle hint of spices. It’s quite happened at home that you don’t have much time or bored with conventional chicken curry and plain rice, then this pulao is a wonderful option.

It is a one pot comforting meal that doesn’t require any separate accompaniment. You may just serve with papads and raita (if you like).

This is my own recipe sharing with you. I have added potato because it works as a nice accompaniment with this chicken pulao.

Ingredients:

• 500 gram basmati rice (approx 2 1/2 cup) [1 cup rice= 200gm]
• 1 kilo chicken
• 2 medium size onion finely sliced
• Ginger-garlic paste: 1 tsp
• Green chili paste: 2tbsp
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• 3-4 pods of green cardamom
• 2  sticks of cinnamon
• 2 bay leaves
• 1 mace
• Few black pepper corns
• 15-20 raisins and cashew nuts
• Few almond flakes
• Sugar: 1/2 tsp
• 2 medium size potato, cut into chunks
• 1 cup yoghurt
• 2 Tbsp desi ghee
• 4-5 silted green chilies
• Cooking oil
• Salt & water

Method:

• Wash rice and soak in water for 20-30 minutes.
• Wash the chicken thoroughly and drain excess water. Marinate the chicken pieces with salt.
• In a wok, heat 1 tbsp oil and fry cashew nuts, almonds and raisins. Keep it aside.
• In the same wok, heat ghee/ clarified butter.
• Temper the oil with green cardamom, cinnamon, mace, pepper corns and bay leaves.
• Fry onions till soft and slightly golden brown. Also add salt.
• Add ginger-garlic and green chilli paste.
• When raw smell of ginger-garlic totally went-off, add cumin, coriander and red chilli powder.
• Whisk the yogurt and pour it in the wok. Cook for 2-3 minutes once fat is floating up.
• Add the chicken pieces and potato and cook for 10 minutes on high flame. Chicken should be cooked till 50% done.
• Add 6 cups of water. Check for salt  if required.
• When water starts bubbling, add rice, sugar, slited green chilies and some of fried nuts and raisins. Give a gentle stir. Allow to cook on low flame for 20 minutes and Cover the lid.
•  Serve with remaining nuts and raisins.