How To Make Chicken Pulao In 20 minutes

To make Chicken Pulao, saut spices and onions, then add ginger-garlic paste and chicken with spices. Incorporate tomatoes, yogurt, and herbs, then mix in soaked rice and cook with water or stock. Simmer until the rice is cooked, then let it rest and garnish with fried onions and fresh herbs before serving.

To make Chicken Pulao, saut cumin seeds, spices, and onions in ghee, then add ginger-garlic paste and cook until fragrant. Incorporate chicken, spices, tomatoes, and yogurt, cooking until the chicken is tender. Mix in herbs and garam masala, then add soaked rice and water or stock. Simmer until the rice is cooked and water is absorbed. Let it rest, then fluff and garnish with fried onions and fresh herbs. Serve hot with raita or salad.

Ingredients:

For the Pulao:

1 1/2 cups basmati rice
500 grams chicken (cut into pieces, boneless or with bones)
1 large onion (finely sliced)
2 tablespoons ghee or oil
1 cup plain yogurt
2 tomatoes (medium-sized, chopped)
1/4 cup fresh coriander leaves (chopped)
1/4 cup fresh mint leaves (chopped)
2-3 green chilies (slit)
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon cumin seeds
4-5 cloves
2-3 green cardamom pods
1-2 bay leaves
1 cinnamon stick
4 cups water or chicken stock
Salt to taste
Saffron strands (optional)

For Garnish:

Fried onions (store-bought or homemade)
Additional fresh coriander and mint leaves

Instructions:

1. Preparing the Rice:

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2. Saut ing the Spices:

Heat ghee or oil in a large pot or pressure cooker over medium heat.
Add cumin seeds, cloves, cardamom pods, bay leaves, and cinnamon stick. Saut for about 30 seconds until aromatic.

3. Cooking the Onions:

Add the sliced onions to the pot and cook until they turn golden brown. This may take about 8-10 minutes.
Remove a few fried onions for garnish, if desired.

4. Adding Ginger-Garlic Paste:

Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.

5. Cooking the Chicken:

Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
Stir in the turmeric powder, red chili powder, and salt. Mix well to coat the chicken with the spices.

6. Adding Tomatoes and Yogurt:

Add the chopped tomatoes and cook until they are soft and oil starts to separate from the mixture.
Stir in the yogurt, mixing it well with the chicken and spices. Cook for another 5 minutes, allowing the flavors to blend.

7. Adding Herbs and Spices:

Stir in the fresh coriander and mint leaves.
Add garam masala and mix well.

8. Cooking the Rice:

Add the drained rice to the pot and gently mix with the chicken and spices.
Pour in the water or chicken stock and add saffron strands if using. Bring to a boil.

9. Simmering:

Once the water starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes, or until the rice is cooked and water is absorbed. Avoid stirring too often to prevent the rice from breaking.

10. Resting and Serving:

Turn off the heat and let the pulao rest for 5-10 minutes before opening the lid.
Gently fluff the rice with a fork and garnish with fried onions and additional coriander and mint leaves.

11. Serving: