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The chicken pulao is a chicken and rice preparation that is as delectable as the chicken biryani.
CHICKEN PULAO
Ingredients
750 grams chicken, cut into 2 inch pieces on the bone
1½ cups Basmati rice, soaked for 20 minutes and drained
½ cup yogurt
2 tablespoons ginger-garlic paste
Salt to taste
3 tablespoons ghee
1 teaspoon cumin seeds
6-8 cloves
6-8 green cardamoms
2 one-inch cinnamon sticks
2 bay leaves
2 medium onions, sliced
2 medium tomatoes, finely chopped
1 teaspoon red chilli powder
3½ cups chicken stock
Fresh coriander sprigs for garnish
Raita to serve
Method
1. Marinate the chicken in yogurt, ginger-garlic paste and salt for an hour.
2. Heat ghee in a thick-bottomed pan. Add cumin seeds and cook till the colour changes. Add cloves, green cardamoms, cinnamon and bay leaves. Stir fry again for about 10 seconds.
3. Add onions and sauté till golden brown. Add tomatoes and cook on high heat for 3 minutes, stirring continuously. Mix in red chilli powder and cook for 1 minute.
4. Add chicken along with the marinade and sauté for 5-6 minutes or till the chicken is half cooked. Add stock and salt, mix and bring to a boil.
5. Stir in rice and bring it to a boil and then lower the heat. Cook till the water level reaches the rice level.
6. Cover the rice with a lid and cook on low heat for 12-15 minutes or till rice and chicken are fully cooked. Remove the lid and transfer in a serving plate. Garnish with coriander sprigs and serve hot with raita.
Chef’s tip: You can also cook chicken pulao by using chicken pieces with bones.
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