Punjabi Chicken Pulao

Steps

1. 1

   Wash 1/2 kg of rice thoroughly until the water runs clear, then soak it in fresh water for 30 minutes.

   Start 30-minute timer
2. 2

   Heat the oil in a large pot. Add the chopped onion and sauté until it becomes a deep golden brown color.

3. 3

   Add the whole spices (cumin seeds, cinnamon, cloves, black cardamom, and black peppercorns) to the oil and cook for 2 minutes until fragrant.

   Start 2-minute timer
4. 4

   Add the chicken pieces to the pot and cook until the chicken is tender and well-browned.

5. 5

   Stir in the ginger-garlic paste and sauté for a few minutes to remove the raw smell. Add the yogurt, chopped green chillies, salt, red chilli powder, cumin powder, garam masala, and coriander powder. Mix well to coat the chicken in the spices.

6. 6

   Pour in 750 ml of water and bring the mixture to a rolling boil.

7. 7

   Drain the soaked rice and add it to the boiling water. Garnish the top with fresh coriander and additional green chillies.

8. 8

   Reduce the heat to low, cover the pot tightly, and allow the rice to steam (dum) for 10 minutes until the water is absorbed and the rice is fluffy.

   Start 10-minute timer