Chicken pulao is flavorful, mild rice recipe that we love at home. Many people don't prefer to make a chicken pulao as the chicken biryani always takes precedence over any other chicken rice recipe in South India! But I always make a chicken pulao when the side dishes are heavily packed with mutton recipes. In those instances instead of a simple ghee rice, a chicken pulao makes the lunch light and tasty!
CHICKEN PULAO
Preparation time 15 mins | Cooking time 20 mins | Serves 2-3
Ingredients
2. In a pressure cooker, heat the oil. Add the whole spices when the oil heats up.
3. When the fennel seeds splutter, add the sliced onions, some salt and chopped green chillies. Saute until the onions turn translucent.
4. Add the ginger garlic mint paste and saute until the raw smell leaves.
5. Add the garam masala and mix well.
6. Add the chicken and mix with the masala.
7. Add 1 cup of water and close the cooker and pressure cook for 2 whistles.
8. Open the cooker and switch on the flame and add the drained basmati rice and the remaining water.
9. Add the lemon juice and mix well. Check for salt and add some chopped coriander leaves.
10. Close the cooker without the whistle. Keep the flame on high. When the steam comes at full force, place and whistle and lower the flame completely. Cook for 10 minutes and switch off.
11. Let the pressure settle by itself. Open the cooker and fluff up.
Notes
1. You can add the ginger garlic paste alone and add the mint leaves separately.
2. You can add little coconut milk too.
3. The chicken will also leave some water while pressure cooking, hence adjust the water accordingly.
Until next time,
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CHICKEN PULAO
Preparation time 15 mins | Cooking time 20 mins | Serves 2-3
Ingredients
- Chicken - 200 gms
- Basmati rice - 1 cup
- Water - 1.75 cups
- Onion - 1, large
- Green chillies - 3
- Ginger garlic mint paste - 1 tsp
- Garam masala powder - 1/2 tsp
- Lemon juice - 1/2 tsp
- Coriander leaves - few chopped
- Oil - 3 tbsp
- Cinnamon - 1
- Clove - 2
- Fennel seeds - 1/2 tsp
- Bay leaf - 2
- Star anise - 1
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Method
1. Wash and soak the basmati rice for 20 minutes. Wash the chicken and set aside.2. In a pressure cooker, heat the oil. Add the whole spices when the oil heats up.
3. When the fennel seeds splutter, add the sliced onions, some salt and chopped green chillies. Saute until the onions turn translucent.
4. Add the ginger garlic mint paste and saute until the raw smell leaves.
5. Add the garam masala and mix well.
6. Add the chicken and mix with the masala.
7. Add 1 cup of water and close the cooker and pressure cook for 2 whistles.
8. Open the cooker and switch on the flame and add the drained basmati rice and the remaining water.
9. Add the lemon juice and mix well. Check for salt and add some chopped coriander leaves.
10. Close the cooker without the whistle. Keep the flame on high. When the steam comes at full force, place and whistle and lower the flame completely. Cook for 10 minutes and switch off.
11. Let the pressure settle by itself. Open the cooker and fluff up.
Notes
1. You can add the ginger garlic paste alone and add the mint leaves separately.
2. You can add little coconut milk too.
3. The chicken will also leave some water while pressure cooking, hence adjust the water accordingly.
Until next time,
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