Chicken Pulao
This chicken pulao is an easy one-pot dish with tender chicken, potatoes, and mildly spiced with simple spices and refreshing herbs perfect for a comfort meal.
Ingredients
- 300 grams or 1 chicken breast cut into bite-sized pieces.
- 1.5 cups Basmati rice
- 1 tablespoon ginger & Garlic paste
- ½ cup yoghurt
- ½ cup oil
- 1 medium onion diced
- 2 medium Potatoes
- 1 tablespoon ginger & Garlic paste
- 3-4 Green chilli chopped
- ½ cup chopped cilantro
- 1 tablespoon Coriander powder
- 1 tablespoon Cumin powder
- Salt as per taste
Whole Spices
- 1 teaspoon cumin seeds whole
- 2 ” cinnamon stick
- 1 bay leaf
- 2 Big black Cardamom
- 3 cloves
- 7-10 black peppercorns
Instructions
- Wash and soak the basmati rice for 30-45 minutes.
- Peel and cut potatoes ½ to ¾-inch pieces and transfer to a bowl of water to avoid it from browning
- In a pot on low to medium heat add oil and the whole spices (cumin seeds, cinnamon stick, bay leaf, cardamom, cloves, black peppercorns) and cook for a couple of minutes till fragrant.
- Increase the heat to medium to high and add the potatoes and cook till slightly brown or almost cooked. Add the diced onion and cook for a minute until softened and translucent.
- Add the chicken pieces, and the ginger garlic paste. Continue to stir and cook until the chicken is no longer pink.
- Add the chopped green chilli and mix well
- Add the cumin, black pepper powder and salt, cook for a minute.
- Next, add the yoghurt and chopped cilantro and mix well and cook for a couple of minutes.
- Drain the soaked rice and add it to the pot. Add about 3 cups of water
- The water should be approximately ½ “ above the level of the rice.
- Let the water come to a boil then cover. Reduce the heat to low and let it cook till the rice is cooked and the potatoes are tender.
- Use a fork to fluff the rice and to check potatoes are cooked as well.
- Serve with carrot achaar, kachumber with yoghurt.