This is a simple one pot meal whenever you are in a rush. Moist and Easy Chicken Pulao can be served with raita.

It’s been long since I prepared this exotic chicken pulao. Mostly I prepare biryani , but since we are bored of biryani and it’s been ages since I prepared it, so thought of making it this time. Pulao may also refer to pilaf, which is served in many Asian regions. In this recipe, Basmati rice also called as long grain rice is used. Don’t worry it’s not that hard to cook Basmati, despite what you’ve heard… instant pot brown basmati rice is nice and easy, and quick as a fiddle!

Chicken is first marinated in yogurt mixed with spices and ginger garlic paste. Make sure that you properly marinate the chicken. The longer you marinate, more tastier is the dish.

I have also tried out chicken pulao with normal rice , which also tastes equally good. But to get that rich and exotic flavors, you need long grain rice for this recipe. If you plan to prepare simple vegetarian version, try to use veggies like carrots and green peas. In vegetarian pulav, I don’t marinate my veggies, instead I fry them directly in oil or ghee. But ,If you are a non vegetarian lover , you must try this yum , moist and very easy to prepare chicken pulao.

Preparation time: 20 Minutes

Cooking Time: 40 Minutes

Serves : 3 People

Ingredients:

• 1 Lb( 500 Grams)Boned or boneless Chicken, Cut into pieces
• 1 Cup Basmati Rice/Long Grain rice
• 2 Tablespoons Olive oil or any cooking oil
• 1 Medium sized finely chopped onion
• 1 Tablespoon Ginger Garlic paste
• 2 Green chilies , slit vertically
• A bunch of chopped coriander leaves / Cilantro
• 1 to 1 1/2 Cups water
• 1/2 Teaspoon Turmeric Powder
• Salt to taste

For Marination:

• 1/2 Cup Yogurt
• 1 Teaspoon Red Chili Powder
• 1/2 Teaspoon Turmeric Powder
• 1 Tablespoon Ginger garlic paste
• 1 Teaspoon Salt

Whole Spices:

• 8-10 Cloves
• 8-10 Black Pepper Corns
• 2-3 Bay leaves
• 1 Cinnamon Stick
• 3-4 Green Cardamoms

Method:

Rinse rice 3-4 times. Add about 2 cups of water and let it soak in water for 20 minutes.

Wash chicken well. Completely drain the water and add in all the ingredients mentioned for margination in chicken and mix well. Keep aside for about 20 minutes.

Heat a saucepan.
Add oil. Fry the whole spices mentioned on medium high heat for 2-3 minutes.
Add onions, Ginger Garlic paste and slit green chilies. Mix and saute till raw smell goes away.

Add salt and turmeric.

Add marinated chicken and fry for 5 minutes on medium high heat.

Add the soaked rice and 1 cup water. Now, this water quantity may vary. Sometimes you need some extra water. Usually, chicken releases it’s own juices , so I don’t add too much water in the beginning. If you feel your pulav goes very dry and requires water, you can add it in the later stage after 15 minutes. Taste it and sprinkle some salt if required.
Add some chopped coriander leaves. Cover and cook on medium heat for 10-15 minutes.

Remove the cover. Let it cook uncovered now till you see all the moisture getting absorbed. Add some more chopped coriander leaves. Mix . If your pulav looks all watery, don’t worry. Eventually it will dry up. If it is too dry, you can add little more water now. Partially cover for steam to escape and cook on low heat for 5 more minutes or till all the moisture is properly absorbed by the rice.

Switch off the heat. Let it stand, uncovered for 10 minutes. Remove and serve .

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