CHICKEN PULAO: A DELICIOUS JOURNEY TO FLAVOR TOWN

When it comes to comfort food that brings the whole family together, few dishes can compete with the aromatic and flavorful Chicken Pulao. This one-pot wonder is a beloved classic in many households, perfect for a hearty dinner or a festive occasion. Let’s dive into the delightful world of Chicken Pulao and discover how you can make this mouth-watering dish right at home.

INGREDIENTS YOU'LL NEED

For the Marinade:

• 500g chicken (preferably bone-in pieces)
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

For the Pulao:

• 2 cups basmati rice, washed and soaked for 30 minutes
• 3 tablespoons ghee or oil
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 4-5 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 4-5 cloves
• 2-3 cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 1 teaspoon garam masala
• Fresh coriander leaves, chopped
• Fresh mint leaves, chopped
• 4 cups chicken broth or water
• Salt to taste
  
  
  

MARINATE THE CHICKEN

Start by marinating the chicken. In a large bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Add the chicken pieces, ensuring they are well-coated with the marinade. Let it sit for at least an hour, but if you have the time, overnight marination in the refrigerator is even better.

COOKING THE PULAO

Step 1: Prep Work

• Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes.
• Slice the onions thinly, chop the tomatoes, and slit the green chilies. Keep these ready to go.

Step 2: Fry the Onions

• Heat ghee or oil in a large pot over medium heat. Add the sliced onions and fry until they turn golden brown and crispy. This will take around 10-15 minutes. Remove half of the fried onions and set them aside for garnishing later.
  
  
  

Step 3: Sauté the Spices

• In the same pot, add cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaves. Let them sizzle for a few seconds until they release their aroma.
• Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

Step 4: Add Chicken and Tomatoes

• Add the marinated chicken to the pot and cook on medium-high heat until the chicken starts to brown.
• Toss in the chopped tomatoes and green chilies. Cook until the tomatoes soften and the oil starts to separate from the mixture.

Step 5: Incorporate the Rice

• Drain the soaked rice and add it to the pot. Gently stir to mix everything together, ensuring the rice is well-coated with the spices and chicken mixture.
• Pour in the chicken broth or water, add salt to taste, and stir well. Bring the mixture to a boil.

Step 6: Cook the Pulao

• Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20-25 minutes. Do not lift the lid while it’s cooking to ensure the steam cooks the rice perfectly.
• After 25 minutes, turn off the heat and let it rest for another 10 minutes.

THE FINAL TOUCH

Fluff up the Chicken Pulao with a fork, being careful not to break the rice grains. Garnish with the reserved crispy fried onions, chopped coriander leaves, and mint leaves. Serve hot with a side of raita or a fresh salad.

ENJOY YOUR HOMEMADE CHICKEN PULAO!