Chicken Pulao
Chicken Pulao
 
Prepare time: 10 min
Cook: 40 min
Ready in: 50 min

Chicken pulao

This One Pot Chicken Pulao or Chicken Tahari is a finger-licking hot dish made remembering the satisfying mix of chicken, tomatoes, and sweet-smelling basmati rice. This dish is ideal for a snappy supper where everything is placed into one skillet and the outcome is a scrumptious flavourful Pulao.

Here is a portion of the other Pulao Recipes that I love to make for my workday suppers – Prawn Pulao, Mumbai Style Tawa Pulao, Hyderabadi Zafrani Pulao, Achari Chana Pulao, and Gosht Yakhni Pulao.

Chicken Pulao

What is Chicken Pulao?

At the point when I desire Chicken Biryani yet need something simpler and speedy, this tasty Chicken Pulao acts as the hero. Otherwise called Chicken Tahri, this Pulao is a finger-licking one-pot chicken and rice feast made utilizing rice and is gently enhanced with Indian flavors.

Trust me, This Chicken Pulao tastes much the same as your #1 biryani yet is a lighter variant of the equivalent. While our standard biryani has layers, in this Pulao I have combined everything to make a one-pot supper.

With the least readiness and next to no time, it is an extraordinary dish that is ideal for a workday supper. It’s not weighty like a Biryani however tastes flavorful.

This dish is,

  • One-Pot
  • Complete feast
  • Healthy
  • Flavorful
  • Encouraging
  • Gently Spiced
  • Cooked in under 30 minutes
  • Simple to adjust

Fixings

Chicken Pulav requires essential fixings which are generally accessible in Indian Pantry. This formula is truly versatile and if something isn’t accessible, you can feel free to skip it and it will even now taste flavorful.

For The Marination:

Chicken – Try to utilize bone-in chicken to make this pulao. The bone deliveries a ton of juice while cooking making this pulao extremely delectable. I utilized an entire chicken, yet you can utilize chicken thighs or drumsticks. On the off chance that bone-in chicken isn’t accessible, you can utilize boneless chicken lumps too.

Yogurt – Use plain thick yogurt to marinate the chicken.

Others – You will likewise require ginger garlic glue, fundamental flavors like Kashmiri red bean stew powder, turmeric powder, garam masala powder. Mint and coriander add an astonishing flavor to this pulao.

Newly-made garam masala adds an excellent flavor to this pulao yet on the off chance that you are squeezed with time, utilize the one that you as of now have.

For making the Pulao:

Rice – Use the best quality basmati rice to make it. Having said that, this dish tastes extraordinary with any sort of rice.

So don’t be hesitant to evaluate the one that you have in your washroom. Indeed, even earthy colored rice works extraordinary in this formula. Simply increment the fluid a touch if utilizing it.

Ghee – I have cooked this pulao in ghee. You can likewise cook it in vegetable oil or some other oil of your decision.

Fluid – I have utilized water to cook the rice and chicken however you can utilize a chicken stock or coconut milk to cook the pulao.

Adding coconut milk will give you a slightly diverse flavor with an unobtrusive rich surface.

Flavors – You will require customary entire flavors like cloves, cinnamon, dark cardamom, and dark peppercorn.

When added to hot oil, these entire flavors adds a tasty flavor and fragrance to the Pulao.

New Ingredients – You will require new fixings like onion, green bean stew, ginger glue, tomato, lime juice, mint, and cilantro.

Ensure that the mint leaves and cilantro are new and not shriveled, else, they won’t be adding the necessary invigorating taste.

You can change the measure of green chilies according to as you would prefer. On the off chance that you don’t care for zesty food or making it for your children, you can totally try not to add it.

Step by step instructions to make Chicken Pulao

Add chicken, yogurt, ginger garlic glue, red bean stew powder, turmeric powder, garam masala powder, salt, mint, and coriander in a bowl.

Leave aside for 30 minutes.

Warmth ghee in a weighty base container.

When the ghee is hot, add cloves, cinnamon, dark cardamom, and dark peppercorn and fry for a couple of moments.

Add onion and fry for 2-3 minutes.

Add ginger glue and fry for 3-4 minutes.

Presently add green stew and tomato and fry for 2-3 minutes.

Add the chicken with marinade and cook for 3-4 minutes on high warmth.

Stew the warmth and cover and cook until the chicken is 80% done. Eliminate the cover and cook on high warmth until all the water is decreased.

Add lemon squeeze and rice alongside 3 and ½ cups of water and salt to taste.

Top the pulao with coriander and mint.

Cover the skillet with a tight top. Cook the pulao on exceptionally low warmth for 20-25 minutes.

Eliminate the cover and cushion the pulao with a fork. Sprinkle some ghee on top. Embellishment with singed onion, new coriander, and mint and serve hot with raita.

Regularly Asked Questions

Chicken Pulao versus Chicken Biryani

Chicken Pulao is a one-pot supper, which prepares in only 30 minutes, though Chicken Biryani has a protracted cycle and is tedious.

In Chicken Biryani, there are layers of Chicken Masala, Flavored Rice, Fried Onions, and so on, everything is cooked independently and afterward cooked together again on dum, yet in Chicken Pulao, it is a hodgepodge of everything. You just set up everything, cook, and your Chicken Pulao is prepared.

Which Rice to use for Pulao?

I utilize long grain Basmati Rice to make my Pulao as well, as they are fragrant and turns out feathery and independent. Having said that, you can make this pulao in any rice that you have convenient.

You can even utilize other solid options, for example, Brown Rice, Quinoa, Couscous, Broken Wheat rather than white rice to make this Pulao. In any case, ensure, that the cooking time will contrast in every one of these fixings.

Would we be able to utilize Mutton to make this Pulao?

Indeed, you can utilize Mutton rather than Chicken to make the Pulao, however, the cooking time will contrast. Sheep takes longer than Chicken to cook.

You can even utilize Prawns or Fish rather than Chicken in this Pulao.

Chicken Pulao

Serving Suggestions

Chicken Pulao is a flavorful supper in itself and scarcely need any backups along.

Be that as it may, on the off chance that you have time, serve it with Onion Tomato Raita or Boondi Raita and some Mint Coriander Chutney to take it to the following level.

You can likewise serve seared Papad and cut Onions as an afterthought. I likewise make Kachumber Salad now and then to go with this Chicken Pulao and Raita.

You can likewise serve it alongside your number one Salan, for example, Keema Kaleji, Mirchi Ka Salan, or Egg Salan.

Do finish off the pilaf with firm Barista, seared cashew nuts and almonds, and new mint and cilantro.

Varieties

Green Masala – You can add a green masala made utilizing coriander, mint and green chilies in the pulao to make Green Chicken Pulao. Make a glue of the greens and add it in the pulao alongside different fixings.

Gentle Chicken Pulao – Skip adding the zest powders and make a mellow chicken ka pulao utilizing just entire flavors. The entire flavors add a heavenly flavor and fragrance to this Pulao.

Saffron – You can likewise make a saffron-seasoned chicken pulao by adding saffron doused milk while cooking the rice.

Potato and Peas – You can add huge lumps of potato pieces and green peas in the Pulao alongside Chicken, much the same as the Bengali Style Biryani.

Veggies – You can add vegetables like carrot, peas, methi or fenugreek leaves, spinach leaves, or beans to this pulao to make it additionally filling and better.

Coconut Milk – Instead of cooking the rice in water, utilize slim coconut milk rather for an additional flavor and smooth surface.

Moment Pot Recipe (Electric Pressure Cooker)

This Chicken Tahari can be effortlessly made in an Instant Pot or an electric pressing factor cooker. The cycle is nearly equivalent to the burner strategy.

You simply need to diminish the measure of fluid and the cooking time is significantly less when made in Instant Pot. So here you go.

  • Add chicken, curd, ginger-garlic glue, red bean stew powder, turmeric powder, garam masala powder, salt, mint, and coriander in a bowl. Leave aside for 30 minutes.
  • Press SAUTE mode in Instant Pot and add ghee to it.
  • When the ghee is hot, add cloves, cinnamon, dark cardamom, and dark peppercorn and fry for a couple of moments.
  • Add onion and fry until marginally sautéed.
  • Add ginger glue and fry for 3-4 minutes.
  • Presently add green stew and tomato and fry for 2-3 minutes.
  • Add the chicken with marinade and cook for 3-4 minutes.
  • Add lemon squeeze and rice alongside 1 cup of water and salt to taste.
  • Close the cover of the Instant Pot and press PRESSURE COOK.
  • Set the clock to 6 minutes and close the cover of the pot.
  • When the clock goes off, let the pressing factor discharge naturally for 10 minutes.
  • Move the valve to open and deliver the additional pressing factor.
  • Open the cover and cushion the pulao with a fork.
  • Shower some ghee on top.
  • Trimming with seared onion, new coriander, and mint and serve hot with raita.

Capacity Suggestions

This Pulao will remain great in the cooler for around 2 days in a fixed compartment.

Warmth it on a dish or microwave, prior to serving it once more. In the event that you feel it has gone dry, sprinkle a little water on top and warm it appropriately.

Expert Tips By Bikram

Wash the rice 2-3 times.

Ensure you splash the rice for around 20 to 30 minutes prior to cooking, as it will bring about fleecy and separate rice.

You can marinate the chicken however long you need. On the off chance that you are intending to make it in the first part of the day, you can marinate it short-term as well.

Utilize long grain Basmati Rice for the best outcomes, as they turn out to be more fragrant.

For a sound rendition of this Pulao, use quinoa or earthy colored rice rather than white rice.

Make this Pulao in ghee for the best taste. Ghee or Clarified Butter adds a rich flavor to this Chicken Pulao.

Try not to pass up mint and coriander leaves, it takes the dish to another level and utilizes the new ones.

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5 from 1 vote

Chicken Pulao Recipe

Chicken Pulao is a finger-licking fiery dish made remembering the satisfying mix of chicken, tomatoes, and sweet-smelling basmati rice. This dish is ideal for a brisk feast where everything is placed into one container and the outcome is a delightful flavourful Pulao.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Keyword: Chicken Pulao Recipe
Servings: 2 people
Calories: 524kcal
Author: Chef Bikram Singh
Cost: $5

Ingredients

  • 800 g Chicken (Curry Cut)
  • 1 cup Yogurt
  • 2 tbsp Ginger Garlic Paste
  • 3 tsp Kashmiri Red Chilli Powder
  • 2 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • 2 tsp Chicken Masala
  • 1 tsp Salt
  • 2 tbsp Mint (Chopped)
  • 2 tbsp Coriander (Chopped)
  • 2 tbsp Ghee
  • 3 Cloves
  • 2 inch Cinnamon Stick
  • 2 Black Cardamom
  • 1 cup Onion (Sliced)
  • 1 tsp Ginger Paste
  • 2 Green Chilli (Slit into half)
  • 1 cup Tomato (Chopped)
  • 2 tbsp Lemon Juice
  • 2 cup Basmati Rice
  • Salt to taste

Instructions

  • Add chicken, yogurt, ginger garlic glue, red bean stew powder, turmeric powder, garam masala powder, salt, mint and coriander in a bowl.
  • Leave aside for 30 minutes.
  • Warmth ghee in a hefty base skillet.
  • When the ghee is hot, add cloves, cinnamon, dark cardamom and dark peppercorn and fry for a couple of moments.
  • Add onion and fry until marginally seared.
  • Add ginger glue and fry for 3-4 minutes
  • Presently add green bean stew and tomato and fry for 2-3 minutes.
  • Add the chicken with marinade and cook for 3-4 minutes on high heat.
  • Stew the warmth and cover the container. Cook until chicken is 80% done.
  • Eliminate the top and cook on high warmth until all the water is diminished.
  • Add lemon squeeze and rice alongside 3 cups of water and salt to taste.
  • Cover the container with a tight top.
  • Cook the pulao on low warmth for 20-25 minutes.
  • Eliminate the top and cushion the pulao with a fork.
  • Sprinkle some ghee on top.
  • Enhancement with seared onion, new coriander and mint and serve hot with raita

Notes

  • Wash the rice appropriately prior to adding to the Biryani, perhaps for 3 to multiple times. It will keep the rice from being soft in the Pulao.
  • Continuously douse rice for around 30 minutes prior to cooking, as they cook quicker and furthermore grow well.
  • Marinate the chicken for at any rate 30 minutes, as the chicken absorbs the flavor pleasantly and tastes extraordinary when joined with rice.
  • Try not to exaggerate the masala, Chicken Pulao should be lighter than Biryani.
  • Try not to miss Mint Leaves and Coriander Leaves, they add a reviving taste to the Biryani.
  • You can decorate this Pulao for certain caramelized onions, to give it a Biryani contact.
  • Adding a spot of saffron absorbed water in the event that you are making it for some exceptional event for a more extravagant feel.

Nutrition

  • Calories: 524kcal | Carbohydrates: 58g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 565mg | Potassium: 496mg | Fiber: 3g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 19.4mg | Calcium: 73mg | Iron: 2.7mg

Ingredients

  • 800 g Chicken (Curry Cut)
  • 1 cup Yogurt
  • 2 tbsp Ginger Garlic Paste
  • 3 tsp Kashmiri Red Chilli Powder
  • 2 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • 2 tsp Chicken Masala
  • 1 tsp Salt
  • 2 tbsp Mint (Chopped)
  • 2 tbsp Coriander (Chopped)
  • 2 tbsp Ghee
  • 3 Cloves
  • 2-inch Cinnamon Stick
  • 2 Black Cardamom
  • 1 cup Onion (Sliced)
  • 1 tsp Ginger Paste
  • 2 Green Chilli (Slit into half)
  • 1 cup Tomato (Chopped)
  • 2 tbsp Lemon Juice
  • 2 cup Basmati Rice
  • Salt to taste

Directions

  1. Add chicken, yogurt, ginger garlic glue, red bean stew powder, turmeric powder, garam masala powder, salt, mint, and coriander in a bowl.
  2. Leave aside for 30 minutes.
  3. Warmth ghee in a hefty base skillet.
  4. When the ghee is hot, add cloves, cinnamon, dark cardamom and dark peppercorn and fry for a couple of moments.
  5. Add onion and fry until marginally seared.
  6. Add ginger glue and fry for 3-4 minutes
  7. Presently add green bean stew and tomato and fry for 2-3 minutes.
  8. Add the chicken with marinade and cook for 3-4 minutes on high heat.
  9. Stew the warmth and cover the container. Cook until chicken is 80% done.
  10. Eliminate the top and cook on high warmth until all the water is diminished.
  11. Add lemon squeeze and rice alongside 3 cups of water and salt to taste.
  12. Cover the container with a tight top.
  13. Cook the pulao on low warmth for 20-25 minutes.
  14. Eliminate the top and cushion the pulao with a fork.
  15. Sprinkle some ghee on top.
  16. Enhancement with seared onion, new coriander, and mint and serve hot with raita.
Notes
  • Wash the rice appropriately prior to adding to the Biryani, perhaps 3 to multiple times. It will keep the rice from being soft in the Pulao.
  • Continuously douse rice for around 30 minutes prior to cooking, as they cook quicker and furthermore grow well.
  • Marinate the chicken for at any rate 30 minutes, as the chicken absorbs the flavor pleasantly and tastes extraordinary when joined with rice.
  • Try not to exaggerate the masala, Chicken Pulao should be lighter than Biryani.
  • Try not to miss Mint Leaves and Coriander Leaves, they add a reviving taste to the Biryani.
  • You can decorate this Pulao for certain caramelized onions, to give it a Biryani contact.
  • Adding a spot of saffron absorbed water in the event that you are making it for some exceptional event for a more extravagant feel.

Nutrition

Calories: 524kcal | Carbohydrates: 58g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 565mg | Potassium: 496mg | Fiber: 3g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 19.4mg | Calcium: 73mg | Iron: 2.7mg

Chicken Pulao

 

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