Chicken Pulao Recipe Pakistani
Here is the recipe of chicken pulao, prepared with long grain basmati rice, serves as an ideal dish to impress your guests. I cooked this one-pot chicken pulao Pakistani style, following my grandmother's cherished recipe. The combination of fluffy rice, succulent chicken, and a garnish of fried onions creates a delightful culinary experience. The enticing aroma of this pulao is something I truly adore.
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Servings: 3 Persons
Calories: 559kcal
Ingredients
- 400 g Chicken Skinless with bones
- 2 cups Basmati Rice
- ½ cup Yogurt
- ½ teaspoon salt
- ½ teaspoon Red chili powder
- 1 teaspoon Garam Masala
- 1.5 tablespoon oil
- 1 teaspoon Cumin Seeds
- 3 sticks Cinnamon
- 6 Cloves
- 1 Star Anise Badyan ka phool
- 14 Black Pepper
- 1 Onion big sliced
- 2 teaspoon Ginger Garlic Grated
- ½ cup Tomato Paste
- 8 Green Chilies
- 2 Bay Leaves
- 2 teaspoon Fennel + Coriander ground
Instructions
Soak the Rice
- Thoroughly rinse the rice and soak for 30 minutes. It will soften the rice grain and make it long and fluffy while cooking.
Marinate the Chicken
- In a mixing bowl, combine yogurt, salt, and red chili powder, and stir thoroughly. Incorporate the chicken and generously sprinkle garam masala on top. Ensure the chicken is well-coated by mixing thoroughly. Allow the mixture to marinate for a duration of 30 minutes to one hour.
Preparation of Pulao Masala
- In a pot, pour in some oil and allow it to heat for a few seconds. Subsequently, introduce the whole garam masala, which includes black pepper, cloves, cumin seeds, cinnamon, and star anise (badyan). Allow the spices to sizzle for a few moments.
- Add finely sliced onion and sauté until it becomes translucent. Next, introduce freshly grated ginger and garlic, continuing to sauté with the onion until the mixture changes color. Subsequently, add the marinated chicken and cook over high heat, ensuring to stir the chicken consistently.
- When the chicken begins to change color and oil starts to separate from the sides of the pan, incorporate freshly ground tomato paste and continue cooking over high heat. Once the oil becomes apparent along the edges of the pan, add water or yakhni and mix thoroughly.
- Add soaked rice, salt, bay leaves and coarsely ground fennel and coriander powder. Gently mix! And cover with lid.
- Prepare the rice by cooking it for approximately 20 minutes. Begin by boiling the rice on high heat for the first 5 minutes, after which reduce the heat to low to allow the rice to steam.
- The pulao will be ready after 20 minutes. Allow the rice to rest for an additional 5 to 10 minutes before serving. For an enhanced flavor, garnish with fried brown onions (birista) on top.
Video
Notes
- It is recommended to limit the soaking time of rice to no more than 30 minutes; this duration is adequate. Rinse the rice gently until the water runs clear.
- For enhanced flavor, it is preferable to use chicken with bones. If boneless chicken is chosen, adding meat broth (yakhni) will elevate the unique taste of the pulao.
- To achieve the desired nutty and creamy consistency, it is best to avoid turmeric. The inclusion of turmeric powder or saffron will impart a pale yellow color.
- Adding fried onions (birista) during the steaming process (dum) or at the time of serving will enrich the flavor and aroma of the pulao, evoking the taste of traditional wedding-style pulao prepared in a cauldron.
- Always use high-quality long-grain basmati rice for pulao, as it greatly influences the flavor and aroma; jasmine or Egyptian rice can also be considered.
- Avoid excessive steaming of the rice, as this may result in a mushy texture. Allow ample time for the chicken to simmer, as this will help release the juices from the bones, leading to a more flavorful pulao. If needed, homemade yakhni can be used, while it is advisable to steer clear of store-bought yakhni cubes, as they may compromise the taste.
Nutrition
Calories: 559kcal
