Chicken Pulao Recipe

Ingredients

• 500 g Chicken with Bone (cut into bite‑size pieces)
• 1 tsp Salt (for marination)
• 1 tsp Black Pepper (ground)
• 2 tsp Cumin Powder (roasted)
• 2 tsp Coriander Powder (ground)
• 1 cup Fresh Curd (Plain Yogurt) (whisked smooth)
• 2 tsp Vegetable Oil (neutral oil)
• 2 tbsp Ghee (clarified butter)
• 1 piece Cinnamon Stick (whole)
• 2 pieces Cloves (whole)
• 2 pieces Cardamom Pods (whole)
• 1 piece Star Anise (whole)
• 1 pinch Mace (whole)
• 1 piece Bay Leaf (whole)
• 3 large Onion (thinly sliced)
• 6 pieces Green Chilies (slit lengthwise, adjust to heat)
• 2 tsp Ginger Garlic Paste (freshly ground)
• 1 tsp Garam Masala Powder
• 1 cup Coriander Leaves (fresh, chopped)
• 1 handful Mint Leaves (fresh)
• 250 g Basmati Rice (washed and soaked 30 min)
• 250 ml Water
• 1 tsp Salt (final seasoning)

Instructions

1. Marinate Chicken

   In a mixing bowl combine 1 tsp salt, 1 tsp black pepper, 2 tsp cumin powder, 2 tsp coriander powder and 1 cup whisked fresh curd. Add the chicken pieces, coat well and let sit for 15 minutes.

   Time: PT15M

2. Prepare Aromatics

   Thinly slice the onions, slit the green chilies lengthwise, and set aside. Wash the basmati rice and soak it in water for 30 minutes.

   Time: PT5M

3. Temper Whole Spices

   Heat 2 tsp oil and 2 tbsp ghee in the pressure cooker over medium heat. Add cinnamon stick, cloves, cardamom pods, star anise, mace and bay leaf; sauté for about 1 minute until fragrant.

   Time: PT1M

4. Sauté Onions

   Add the sliced onions to the cooker and sauté for 2 minutes until they turn translucent.

   Time: PT2M

5. Add Chilies

   Add the slit green chilies and sauté for 1 minute.

   Time: PT1M

6. Ginger‑Garlic Paste

   Stir in 2 tsp ginger‑garlic paste and cook for 3 minutes until the raw aroma disappears.

   Time: PT3M

7. Cook Chicken

   Add the marinated chicken pieces, mix well with the aromatics, and cook for 10 minutes on medium heat, stirring occasionally.

   Time: PT10M

8. Add Garam Masala

   Sprinkle 1 tsp garam masala powder, stir for 1 minute.

   Time: PT1M

9. Herbs

   Add 1 cup chopped coriander leaves and a handful of fresh mint leaves, mix gently for 1 minute.

   Time: PT1M

10. Add Rice

    Drain the soaked rice and gently fold it into the cooker, mixing just enough to distribute the rice among the chicken.

    Time: PT1M

11. Add Water and Salt

    Pour in 250 ml water and add 1 tsp salt, give a quick stir.

    Time: PT1M

12. Pressure Cook

    Close the pressure cooker, place the weight, and cook on low flame for 5 minutes.

    Time: PT5M

13. Dum (Rest)

    Turn off the heat and let the cooker sit undisturbed for 10 minutes to allow the steam to finish cooking the rice.

    Time: PT10M

14. Finish and Fluff

    Release any remaining pressure safely, open the lid, and gently fluff the pulao with a fork before serving.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

26 g

Carbohydrates

40 g

Fat

15 g

Fiber

2 g