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.

Chicken Pulao Recipe - How to make Chicken Pulao

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Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • 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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