How to make Chicken Pulao Recipe - Rice and chicken preparation similar to biryani.

This recipe is from the book Pressure Cooking.

Main Ingredients : Basmati rice soaked, Boneless chicken cut into 1½ inch pieces

Cuisine : Hyderabadi

Course : Rice

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Chicken Pulao

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Chicken Pulao checkout Vegetable Biryani . You can also find more Rice recipes like Chilli Mushroom Fried Rice, Dalimbi Narli Bhaat, Pan Fried Rice, Vegetable Fried Rice. Or try out these recipes from Hyderabadi Cuisine like Egg Patties, Vegetable Kurma, Rasa Kalan, Ananas Ka Meetha.

Chicken Pulao Recipe Card

Chicken Pulao
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Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Chicken Pulao

  • Basmati rice soaked 1 1/2 cup

  • Boneless chicken cut into 1½ inch pieces 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 cup

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.

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MasterChef Sanjeev Kapoor

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.

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