Best Chicken Pulao Recipe

Best Chicken Pulao Recipe

Chicken pulao is a dish that is part of my family’s traditional recipes, for daily meals. Rice is something for the whole family, that adults and children like alike. It is a real delight, a simple, cheap, easy to prepare and very tasty recipe.

Chicken pulao is my recipe for days on the go, or when I’m very tired and don’t have time to prepare more elaborate dishes. It allows us to work less in the kitchen; I only use a pan for this. And it is a quick recipe with very good results. With the advantage that it is a very complete dish; rice and chicken. That is, carbohydrates, proteins and vitamins.

You can do it with pieces of chicken of your choice. Chicken pulao for me is one of the dishes that make my life so much easier! And, in general, the simplest and cheapest dishes are the most appetizing. Don’t you think so?
So let’s make super delicious chicken pulao in no time and enjoy!

Best Chicken Pulao Recipe

How to Make BBQ Raita in Urdu – English

Ingredients for Chicken Marination:

1. Chicken on the bone – 800 gm
2. Ginger garlic – 1 tbsp
3. Ground fennel seeds – 1 tbsp
4. Ground dry coriander – 1 tbsp
5. Yogurt – 1/2 cup/125 gm
6. Salt – 1 tsp

Ingredients for Pulao:

Keto Chicken Tikka Biryani

1. Oil – 3/4 cup
2. Rice – 450 gm (soaked for 30 min )
3. Whole masala – (2 bay leaves, 15 whole black pepper, 2 star anis, 3 sticks of cinnamon, 2 big cardamoms, 4 green
4. cardamoms, 5 cloves, 1 tbsp cumin seeds)
5. Onion – 1 big size (sliced)
6. Green chillies – 10 to 15
7. Tomato – 1 sliced
8. Salt – to taste
9. Soaked Rice – 450 gm
10. Garam masala powder – 1 tsp

Method:

• Marinate chicken with ginger garlic paste, ground fennel seeds, ground dry coriander seeds, yogurt and salt. Mix and set aside for half an hour.
• Now heat up oil and stir fry whole garam masala for 1 minute. Add sliced onion and sauté until it softens.
• Add green chillies and tomato, fry until tomato softens.
• Add chicken with all marination and fry well. Add a little bit of water and cook until the chicken is tender.
• Then add water according to the rice and bring to boil.
• Add salt, soaked rice and garam masala powder, and cook until water evaporates. Sprinkle fresh coriander and sliced green chillies.
• Now cover and cook on low flame and simmer for 15 to 20 minutes.
• Serve hot with kachoomer salad and mint chutney.