How to make Chicken Pulao - Comfort food in the truest sense – this one is a quick chicken pulao prepared in a pressure cooker.
This recipe is from the book Pressure Cooking.
Main Ingredients : Chicken (चिकन), Rice (चावल)
Cuisine : Indian
Course : Rice
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Comfort food in the truest sense – this one is a quick chicken pulao prepared in a pressure cooker. Marinated chicken pieces cooked with whole masalas and rice, this one gives you all the flavours of a biryani in a much simpler avatar. It makes a whole meal along with some boondi raita or just papad and achar.
For more recipes related to Chicken Pulao checkout Yakhni Pulao, Chicken Pulao, Chicken and Sausage Jambalaya, Chicken Biryani . You can also find more Rice recipes like Chicken Pulao, Kokum aur Nariyal ka Pulao, Dry Fruit Pulao, Caribbean Rice.
Chicken Pulao Recipe Card
Prep Time : 1.30-2 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Mild
Ingredients for Chicken Pulao Recipe
Chicken 1 1/2 cups
Rice 600 grams
Yogurt 1/2 cup
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Salt to taste
Oil 4 tablespoons
Cumin seeds 1 teaspoon
Clove 6-8
Cinnamon 2 inch piece
Green cardamom 6-8
Bay leaf 2
Onion sliced 2 medium
Tomato chopped 3 medium
Red chilli powder 1 teaspoon
Chicken stock 3 cups
Method
Step 1
Marinate the chicken in a mixture of the yogurt, ginger paste, garlic paste and salt for one hour, preferably in a refrigerator.
Step 2
Heat the oil in a pressure cooker; add the cumin seeds and sauté for ten seconds. Add the cloves, cinnamon, cardamoms and bay leaves. Sauté again for about ten seconds.
Step 3
Add the onions and sauté till golden brown. Add the tomatoes and cook over high heat for three minutes, stirring continuously. Add the chilli powder and stir to mix.
Step 4
Add the chicken with the marinade and sauté for two or three minutes. Pour in the chicken stock and bring to a boil. Stir in the rice and bring to a boil. Seal the cooker with the lid and cook over medium heat till the pressure releases twice (two whistles).
Step 5
Remove the lid when the pressure has reduced completely and stir lightly to separate the rice grains. Serve with raita and kachumber.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.