Chicken Pulao (g.f)


This one-pot meal has everything one could possibly want. It’s got looks, taste, flavour, nutrition, satisfaction and satiation. This is a Bollywood movie of a recipe and all too easy to make, to eat, to love what’s more the leftovers eaten the next day are just as delicious if not better.

The ingredients are bone-in chicken, onions, tomatoes, ginger-garlic, green chilies, vegetables of choice, yoghurt, coriander powder, turmeric, salt to taste, garam masala, black cardamom, cloves, green cardamom, cinnamon, cumin seeds, bay leaves and rice.

The ingredients are a bit much but they’re necessary for this recipe to come a full circle.

In a large pot of choice add some ghee and just as it melts add in the whole spices.

Just as the spices become fragrant add in the thinly sliced onions and the slit green chillies.

Add some salt and stir together. We want the onions to soften and colour slightly

Just as the onions get a slight tan add in the chicken pieces and the ginger garlic.

add in the turmeric powder and stir together to combine.

At this stage we want the onions to infuse their flavour with the ginger garlic and chicken and for that, we need to let them all cook together before proceeding. Adding a bit of water prevents the onions and chicken from sticking. Cover the pot and let everything simmer together for 5-8 minutes. Keep checking to see that nothing is sticking to the pot and add some more water if needed. This step is absolutely essential as it fuses all the flavours from the spices into this dish.

After some time you will see all the onions have cooked down to nothing save their delicious flavour. Now add in the tomatoes and the spices that is coriander powder and garam masala.

Stir to combine and add in the yogurt. Mix well and once again cover and let everything cook for another 5 minutes on a low flame.

Now we can add in the vegetables and the rice.

Add some more salt and water and let everything come to a boil before finally covering it and lowering the heat to its lowest possible setting and cooking for about 10-15 minutes or until such time as all the water has evaporated and the rice is cooked.

Once cooked let the pot stay covered for a few minutes before serving with some onions and chopped coriander.

This recipe once you’ve assembled all the ingredients is so much fun to cook, as the alchemy of all the flavors unfolds and everything turns into this amazingly unmatched one pot dish which is a must try!


Recipe ingredients

Bone in chicken: 500g
Vegetables of choice : carrots, cauliflower, peas etc 200g
Basmati rice : 200g
Onion: 1 large
Garlic cloves: 5-6
Ginger: 2 inch piece
green chillies: 2-3
Tomato: 1 small
Yoghurt: 50g
Ghee: 40g 
Salt: to taste ( I used 2 tsp)
Water: to cook the rice (I use twice the amount of rice)
 --
Whole Spices
Black cardamom: 1-2 
Cloves: 2-3
Green cardamom: 3-5
Bay leaves: 1 large
Cinnamon: 1 stick
Cumin seeds: 1 tsp
--
Powdered spices
Turmeric: 1 tsp
Coriander powder: 2 tsp
Garam masala: 1 tsp

Recipe instructions

Soak the rice at least 30 minutes before cooking.

Thinly slice the onions and green chillies. Crush or mince together the garlic cloves and ginger. Chop the tomatoes into small cubes.

In a large pot on medium flame heat the ghee and add in the spices just as the ghee melts. Stir them together until fragrant and add in the sliced onions and green chilies with some salt. Cook the onions until softened and just beginning to turn golden.

Add in the chicken pieces with ginger garlic and turmeric. Stir and cover the pot and let it cook down for about 5-8 minutes on medium low flame. Add some water if necessary and keep checking to ensure that nothing burns. This step will not only cook the chicken but also fuse its flavours with the spices.

After about eight minutes add in the tomatoes, remaining dried spices which are coriander and garam masala and yogurt and stir together to combine everything before once again letting it all cook for about five more minutes.

Now add in the vegetables, soaked rice, some more salt and water. Let it all come to a bubble before slowly cooking it all covered on a very low flame for about 10-15 minutes.

Check after the 8 minute mark to see if the water has evaporated and the rice is cooked.

Once done, keep the pot covered and let it rest for a few minutes before serving with onions and some chopped coriander or absolutely nothing because this pulao is so delicious on its own you barely need anything else with it.

Enjoy

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