Chicken pulao is one of the oldest dishes. There is evidence that the chicken pulao has long existed in large parts of the world – specifically in the Persian Empire, Central Asia, and Eastern Europe. Today, chicken pulao is made in many parts of the world including India, Pakistan and Bangladesh. Apart from the rich taste, the popularity of this dish lies in its simplicity and fewer spices. However, heavy masalas or spices can also be used in some of the pulao variations.
- Ingredients
- Oil: ½ cup
- Chicken: ½ kg
- Rice: ½ kg
- Onion ( chopped): 1
- Clove: 3-4
- Cinnamon stick: 1
- Cumin seeds: 1 teaspoon
- Salt: as per need
- Black pepper: as per need
- Bay leaf: 1
- Tomato: 1
- Green chilli: 3-4
- Dried plums: 1-2
- Water: 3 glass
Steps to follow
- Take a cup of oil in a pan
- Add onions to it and fry until golden brown
- Then add cloves, cinnamon sticks, cumin seeds, and bay leaf & fry them
- Then add chicken to it and fry it for 3-4 minutes
- Then add yoghurt to it & dried plums
- Add tomatoes and green chilli
- Add salt and black pepper
- Fry it for a few minutes
- Then add water once the chicken is fried well
- Add soaked rice once the water starts boiling
- Cook it on a high flame without covering it
- Add garam masala powder to it
- Then simmer it for 10 minutes
Servings:
Serve it with mint raita or salad.
Protips:
Don’t cover the rice while cooking as it can make them overcooked and dull.
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