One pot chicken pulao is a quick, easy and delicious meal that anyone can cook daily. This recipe is for surprise guests or your busy days. It is mildly spiced and not heavy like Biryani. Very few ingredients are needed for this recipe. This pulao is the favourite of both my kids.
Table of Content
1. About the recipe
2. Ingredients
3. Step by Step method
4. Tips
1. About the recipe
Chicken Pulao is a one-pot rice pulao with rice, chicken, spices and herbs. Pulao is a nutritious, filling and comfort food. This chicken pulao is always a saviour for me. It is not only super easy but also very flavorful. I make this pulao in a pressure cooker. You can add or remove some ingredients according to your preferences. I have made this chicken pulao much easier for our busy life.
Let’s Start Cooking!
Serving Suggestion: 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes
2. Ingredients
- 500gm chicken( curry cut)
- 2 cups Basmati rice
- 2 onions ( thinly sliced)
- 1 tbsp of ginger paste
- 1 tbsp of garlic paste
- 2 tomatoes
- 100gm yoghurt
- 1 tbsp red chilly powder
- 1 tbsp turmeric powder
- 1 teaspoon garam masala powder
- 2 green cardamom
- 2 cloves
- 1 cinnamon stick
- 2 bay leaves
- 3 to 4 green chilly
- A bunch of coriander leaves
- salt
- Refined oil and ghee
3. Step-by-Step Method
Rinse 300 gm of basmati rice in water until it clears starch. Soak rice for 15 minutes. Drain and keep aside. In a pressure cooker, pour oil and ghee mix ( you can use only ghee or only oil, too ).
Add cloves, green cardamom, cinnamon, and green chilli when it is hot. Fry for a few seconds and add sliced onion. Fry all of them until the onion turns slightly golden in colour.
Add chicken, ginger and garlic paste, salt, chopped tomatoes, yoghurt, red chilly powder, turmeric powder, and garam masala powder. Mix all of them and cook on high flame.
Stir and fry until the mixture begins to smell good.
Continue to cook for 3 minutes on medium flame. Add chopped coriander leaves. Now add rice, mix it and add 2 cups of water ( quantity of water and rice should be equal in pressure cooker cooking ). Taste the saltiness of the water; if the water is not salty, you need to add more salt.
Cover the lid and cook on high flame. After one whistle, lower the flame and cook for another 3 minutes.
Stop cooking. When the pressure releases, remove the lid and serve hot. Chicken pulao is ready to eat. Enjoy with salad and raita.
4. Tips
- Always soak basmati rice for at least 15 minutes before cooking.
- Whole garam masala is a very important ingredient for chicken pulao, but if you don’t have it, then you can use any Chicken masala powder.
- Coriander leaves will give another level to the chicken pulao.
- You can use fried onions for the Garnishing.
