CHICKEN PULAO (chicken pilaf)
Author: 
Recipe type: MAIN
Cuisine: PAKISTANI/INDIAN
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 1 whole chicken cut into small pieces, about 2.5lb
  • 1½ cups Basmati rice, rinsed and soaked ( see notes for soaking rice)
  • 2 medium onions, thinly sliced
  • ¼ cup neutral oil
  • 1 green chili, chopped
  • 5 cloves garlic & 1 inch fresh ginger, finely minced or crushed to paste
  • Whole spices-2 tsp. cumin seeds
  • 1-2 small cinnamon sticks
  • 4 large brown cardamom
  • ½ tsp. black peppercorns
  • 4 cloves
  • Powder Spices-2 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tsp. garam masala
  • 1 tsp. red chili powder
  • 2 tsp. salt
  • ½ tsp. black pepper
  • ½ cup full fat yogurt, whisked
  • Water as needed
Instructions
  1. Make sure to have all your ingredients ready before you start cooking. This will make your cooking go smoothly.
  2. Use a heavy bottom pot. Heat oil on medium heat. Add all the whole spices, let the whole spices infuse flavor in the hot oil for about 1 minute. Make sure they don't burn.
  3. Add the sliced onions and green chili. Let these onions cook till they turn a medium brown color. This can take about 10 minutes. Add ginger/garlic and sauté for about 30 seconds just to cook it's rawness out.
  4. Add the chicken and sear it for about 3 minutes. Than add powder spices let those sear with the chicken for another minute. Now turn the stove down and add the yogurt so it does not split, mix well with the chicken, turn heat back to medium and let the yogurt cook for 3 minutes. You should notice the water has cooked off from the yogurt and it's a thick sauce.
  5. Add 1½ cups of water and let the chicken cook for about 20 minutes on medium. Once the chicken is cooked there will still be water left, drain the rice add to chicken and 1¼ cups of water. Let it boil uncovered till most of water has evaporated about 3 minutes.
  6. Now cover the lid with clean kitchen towel or foil, cover pot, turn heat to the lowest setting and let the rice cook for 20 minutes. Covering the lid will help keep the steam in pot. Always check on rice towards end of cooking time. Uncover and fluff the rice with fork.
Recipe by Cooking With Shazia at https://cookingwithshazia.com/chicken-pulao-chicken-and-rice-pilaf/