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| Main ingredients | Chicken on the bone, Basmati rice, Yogurt, Ginger-garlic paste, Ghee, Cumin seeds, Cloves, Green cardamoms, Cinnamon, Bay leaves, Onions, Tomatoes, Red chilli powder, Chicken stock |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 1-1.5 hours |
| Cook time | 40-45 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams chicken, cut into 2 inch pieces on the bone
- 1½ cups Basmati rice, soaked for 20 minutes and drained
- ½ cup yogurt
- 2 tablespoons ginger-garlic paste
- Salt to taste
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- 6-8 cloves
- 6-8 green cardamoms
- 2 one-inch cinnamon sticks
- 2 bay leaves
- 2 medium onions, sliced
- 2 medium tomatoes, finely chopped
- 1 teaspoon red chilli powder
- 3½ cups chicken stock
- Fresh coriander sprig for garnish
- Raita to serve
Method
- Take chicken in a bowl, add yogurt, ginger-garlic paste and salt and mix well. Set aside to marinate for 1 hour.
- Heat ghee in a thick-bottomed pan, add cumin seeds and saute till the colour changes. Add cloves, green cardamoms, cinnamon and bay leaves, mix and saute till fragrant.
- Add onions, mix and sauté till golden brown. Add tomatoes, mix and saute on high heat for 3 minutes, stirring continuously. Add red chilli powder, mix and cook for 1 minute.
- Add chicken along with the marinade and mix well and sauté on high heat for 5-6 minutes or till the chicken is half cooked. Add chicken stock and salt, mix and bring to a boil.
- Add rice and mix well and cook on high heat for 5-6 minutes.
- Cover the pan with a lid and cook on low heat for 12-15 minutes or till rice and chicken are fully cooked.
- Remove the lid and transfer the pulao into a serving bowl. Garnish with coriander sprig and serve hot with raita.
- Chef’s tip: You can also cook chicken pulao by using boneless chicken pieces.
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