Chicken Pulao (Indian Chicken Pilaf)

By Swasthi's Recipes · 50 min

Ingredients

Instructions

1. Add the chicken to a bowl, score large pieces, then mix in ginger garlic paste, red chili powder, turmeric, salt, garam masala and lemon juice. Cover and set aside.
2. Rinse the rice at least three times, then soak in fresh water for at least 30 minutes. Drain well in a colander.
3. Slice the onions and green chilies, and chop the mint and coriander leaves.
4. Heat ghee or oil in a pot or pressure cooker over medium heat. Add all the whole spices and let them sizzle for 1 minute.
5. Add the onions and green chilies and stir-fry on medium for 5-6 minutes. When they brown, lower the heat slightly and cook until deep golden brown but not burnt.
6. Stir in 2 teaspoons ginger garlic paste and cook 1 minute until aromatic. Add the mint and marinated chicken and stir-fry on medium for 5 minutes until the chicken turns pale (2-3 minutes for chicken breast).
7. Meanwhile, heat 3½ cups (840 ml) water in another pot with ¾ teaspoon salt, tasting that it is slightly salty.
8. Add the fennel or coriander powder and the tomatoes to the chicken and cook until all moisture evaporates and the raw tomato flavor is gone.
9. Pour the hot salted water into the pot and bring to a rolling boil.
10. Add the drained rice and mix gently. Cover partially and bring back to a rolling boil on medium-high heat.
11. Pot method: cover completely and cook on low to medium-low for 7-10 minutes until the rice is cooked and the water absorbed. Rest for 10 minutes. Pressure cooker method: cover and cook on medium until you hear 1 whistle, then let the pressure release naturally.
12. Adjust the salt to taste, squeeze lemon juice over the rice, garnish with coriander leaves and serve with a rice paddle.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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