Chicken pulao

Pulao is a aromatic rice dish prepared by cooking rice to perfection with mild flavors using the broth of chicken or vegetable with which its prepared. Its the most preferred dish for those who likes aromatic but less spicy food, especially kids. Its the easiest dish that can be prepared in minutes for surprise guests or on a lazy Sunday and the best thing is with just one pot to clean up :) This is equally flavorful like biriyani but with less ingredients and efforts too. So why wait, lets see how its prepared.


Preparation time: 30 mins.
Soaking time: 20 mins.
Serves 4

Ingredients:

Chicken-200 gms.
Curd-1/4 cup
Turmeric powder-1/2 teaspoon
Basmati rice - 1 1/2 cup
Onion-1 (big)
Tomato-1(big)
Green chilly-2 (slit)
Ginger garlic paste-1 tbsp.
Salt to taste
Oil-2 tbsp.
Ghee-2 tbsp.
Kashmiri chili powder - 1/2 tbsp.
Coriander powder - 1/2 tbsp.
Garam masala powder - 1/2 tbsp.
Coriander leaves for garnish

For seasoning:


Jeera - 1/2 tbsp
Cinnamon-1 inch piece(2 nos.)
Cardamom-2 nos.
Cloves-3 nos.
Star anise-1 no.
Bay leaf-2 nos.

Preparation:
Wash the chicken well and drain it completely, then add the curd , turmeric powder and 1 tbsp of salt and mix thoroughly. leave it to marinate for minimum of 20 minutes.

Wash and soak the rice for about 20 minutes.

Wash and finely slice the onion , tomato and chilies and keep it ready.


Keep a heavy bottomed stockpot on the stove top and add the oil into it. 

When its hot and ready, add all the seasoning mentioned and fry for a few minutes then add the onions and chilies and fry till the onions turn translucent, now, add the ginger garlic paste and fry till the raw smell goes away. 

Then add the tomatoes and fry till they mash up and peals separate off.

Now, add the spices one by one , chili powder, coriander powder and garam masala and mix thoroughly to get a gravy consistency.

Add the chicken pieces and saute till the outer color changes. it might take 2 to 3 minutes.

Add 2 1/4 cups of water and add the required salt and allow it to come to a boil.

Then, add the rice draining the water in which it was soaked.

Reduce the heat to medium and cook it covered for 12 to 15 minutes.

Switch off the stove, open the lid, add the ghee and freshly chopped coriander leaves and mix gently with a perforated ladle or fork to fluff up the pulao.


Serve it hot with egg/paneer gravy or raita.



Notes:

After adding the rice into the boiling water check for salt at this stage. it should be slightly higher than required, so that when the rice boils it will be in proportion to the dish.

Do not mash up the vegs. -it should just get fully cooked. So that it gives that unique texture while you taste the pulao.

It would be better if you use bite sized boneless pieces of chicken for making pulao.

Since its lockdown,  I didn't have corriander leaves so I fried curry leaves and sprinkled as garnish ;)

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