Masaledar Chicken Pulao

Steps

1. 1

   Wash the basmati rice thoroughly and soak it in water for at least 30 minutes before cooking.

   Start 30-minute timer
2. 2

   Heat oil in a large heavy-bottomed pot or pressure cooker. Add the whole spices (cinnamon, cloves, cardamom, peppercorns, bay leaf, and cumin seeds) and sauté until they become fragrant.

3. 3

   Add the sliced onions to the pot and fry until they turn golden brown.

4. 4

   Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.

   Start 1-minute timer
5. 5

   Add the chicken pieces and cook on medium-high heat until the chicken changes color and is lightly browned.

6. 6

   Add the chopped tomatoes, slit green chilies, red chili powder, turmeric, and salt. Cook until the tomatoes soften and the oil begins to separate from the masala.

7. 7

   Lower the heat and stir in the whisked yogurt. Cook for another 2-3 minutes while stirring continuously to prevent curdling.

   Start 2-minute timer
8. 8

   Add the garam masala and half of the chopped coriander and mint leaves.

9. 9

   Drain the soaked rice and add it to the pot. Gently toss the rice with the chicken and masala for a minute to coat the grains.

10. 10

    Pour in the water (typically 1.5 to 2 cups of water per cup of rice) and bring to a boil.

11. 11

    Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-20 minutes until the rice is cooked and the water is fully absorbed.

    Start 15-minute timer
12. 12

    Turn off the heat and let the pulao rest, covered, for 5-10 minutes. Fluff gently with a fork, garnish with remaining herbs, and serve hot.

    Start 5-minute timer