How To Make Pulao Easy?

DELICIOUS FOOD

Chicken Pulao

Chicken Pulao Recipe: A Comforting One-Pot Wonder There’s something magical about a warm bowl of chicken pulao—it’s hearty, aromatic, and packed with flavor. Unlike the richer biryani, chicken pulao is lighter yet deeply satisfying. Perfect for a quick weeknight dinner or an elegant weekend spread, this one-pot dish balances tender chicken, fragrant rice, and a medley of spices in every bite.

Let’s dive into a simple, authentic chicken pulao recipe that you can whip up in under an hour.

Ingredients

For the Marinade:

500g chicken (bone-in preferred) 1/2 cup yogurt 1 tsp ginger paste 1 tsp garlic paste 1/2 tsp turmeric Salt to taste 1/2 tsp red chili powder For the Pulao:

2 cups basmati rice (soaked for 30 mins) 2 medium onions, thinly sliced 1 large tomato, chopped 1/4 cup cooking oil or ghee Whole spices: 1 bay leaf 1-inch cinnamon stick 4 cloves 2 green cardamoms 1 black cardamom 1 tsp cumin seeds 4 cups water or chicken stock Fresh coriander and mint leaves (optional for garnish) Green chilies (optional for heat)

Detailed Instructions

1. Let the chicken marinate. To begin, marinate the chicken in a mixture of yogurt, salt, turmeric, chili powder, and ginger-garlic paste. Give it a minimum of half an hour to relax. The chicken becomes moist and tasty as a result. 2. Prepare the Base In a heavy-bottomed saucepan or pressure cooker, heat the oil or ghee. After adding all of the spices, give them a few seconds to sizzle until fragrant. Sliced onions should be added and cooked until golden brown. Building the pulao's characteristic depth requires this step. 3. simmer the Chicken Add the marinated chicken and simmer over medium heat until the masala thickens a little and the chicken is no longer pink. Cook the chopped tomato until it becomes mushy and incorporates into the mixture. 4. Include the rice. After soaking, drain the basmati rice and put it in the pot. To coat the rice in the tasty foundation, gently stir everything together. 5. Steam & Simmer Bring to a gentle boil after adding 4 cups of water (or chicken stock for added flavor) and seasoning with salt. After the rice begins to boil, cover the saucepan, lower the heat to low, and cook for 15 to 20 minutes, or until the rice is cooked through and the liquid has been absorbed. 6. Serve and Fluff After turning off the heat, give the pulao ten minutes to rest. Use a fork to fluff it up, and if you would like, top with green chiles, mint, or fresh coriander.