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| Main ingredients | Boneless chicken leg, Eggs, Basmati rice, Ghee, Bay leaf, Cinnamon, Cloves, Green cardamoms, Cumin seeds, Green chillies, Onions, Ginger-garlic paste, Chicken masala, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 20-25 minutes |
| Cook time | 30-35 minutes |
| Serve | 5 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams boneless chicken leg, cut into 1 inch pieces
- 4 hard-boiled eggs, peeled
- 1½ cups Basmati rice, washed, soaked for 20 minutes and drained
- 2-3 tablespoons ghee
- 1 bay leaf
- 2 inch cinnamon
- 5-6 cloves
- 3-4 green cardamoms
- 1 teaspoon cumin seeds
- 2-3 green chillies, slit
- 2 medium onions, sliced
- 1½ tablespoons ginger-garlic paste
- Salt to taste
- 1½ tablespoons chicken masala
- Chopped fresh coriander leaves for garnish
- Mixed vegetable raita of your choice to serve
Method
- Heat ghee in a wide non-stick pan, add bay leaf, cinnamon, cloves, green cardamoms and cumin seeds, mix and sauté till fragrant.
- Add green chillies and onions, mix and saute till translucent.
- Add ginger-garlic paste, mix and sauté for 1-2 minutes.
- Add chicken, mix and sauté on high heat for 2-3 minutes. Add salt, mix well and continue to sauté for 3-4 minutes.
- Add eggs and mix well. Add chicken masala, mix and saute for 1 minute.
- Add rice and mix gently. Add 3 cups hot water, mix, cover and cook on medium heat for 12-15 minutes.
- Switch off the heat, allow chicken egg pulao rest for 10-15 minutes.
- Transfer the pulao into a serving bowl, garnish with coriander leaves and serve hot with mixed vegetable raita.
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