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Chicken Pulao

CHICKEN PULAO
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Chicken Pulao Recipe, How To Make Chicken Pulao Recipe

Chicken Pulao is an easy rice recipe made in unique Hyderabadi style. The dish is relished as main course across India and especially in Hyderabad.

About Recipe

How to make CHICKEN PULAO

(89 ratings)
0 reviews so far
Prep time
20 mins
Cook time
60 mins
Total time
80 mins
CHICKEN PULAO
Author : Vahchef
Main Ingredient : Chicken
Servings : 2 persons
Published date : November 09, 2016


Ingredients used in CHICKEN PULAO
• Lemon juice - 1 number.
• Basmati rice - 3.5 cups.
• Bay leaves - 3 piece.
• Coconut milk canned ( chakoh preferred) - 1 cup.
• Mint leaves - 1 cup.
• Shahi jeera - half tea spoon.
• Cilantro - 1 cup.
• Coriander seeds - 2 teaspoons.
• Cloves - 8 pieces.
• Black pepper corns - 1 tea spoon.
• Cinnamon stick - 1 sticks.
• Star anise - 2 piece.
• Green cardamom - 5 pieces.
• Turmeric - half tea spoon.
• Green chillies ( serrano works food, or any hot one) - 6 pieces.
• Ginger and garlic paste - 1 (1/2) teaspoons.
• Onion sliced - 1 piece.
• Chicken ( drumsticks and / or thighs) - 6 piece.
• Maize/ javitri - 2 small.
• Water - 6 cups.
Method:
  • Wash rice and drain out all the water , and keep aside for about 5 minutes, and heat oil in a non stick pan and add shahi jeera, bay leaves and 1 piece of the star anise and 1 piece of the maize, and to it add the rice and roast on low flame.
  • Make sure you dont burn it Roast till all the grains evenly coated with oil and roasted.
  • Meanwhile Grind together, the cilantro, mint, green chillies, coriander seeds, the rest of the garam masala, along with some salt, and if 1/4 cup of the coconut milk to a fine paste.
  • Heat oil in the pan in which you would want to make the pulao in, preferrably heavy bottomed one, and fry the onion slices till light brown.
  • Then add the Ginger garlic paste, turmeric powder,and some salt,and fry till the raw smell goes of.
  • Then add the ground paste and roast for sometime about 2 minutes, and add the washed chicked, and fry till the chicken turns pale, do not fry it too much, as the chicken may get dry.
  • Add the rest of the coconut milk and about 5.5 cups of water, and salt to taste, lemon juice and bring to a boil. reserve the remaining water for later and heat it.
  • When the water begins to boil add the rice and cover and cook on med low flame for about 10 minutes and depending on the moisture, reduce the heat to low, at this time check for seasoning.
  • If you need more salt and lemon just add it at this time and also check dryness and add the reserved water as well.
  • Cook rice till you see the rice is done and let the rice rest for another 15minutes.
  • Serve hot with raita..and papad ..





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