Punjabi Chicken Pulao

Ingredients

• 750 g Rice (soaked for 2 hours)
• 1 kg Chicken (cut into pieces)
• 1 cup Cooking Oil
• 2 Onion (large, thinly sliced)
• 2 tbsp Ginger Garlic Paste
• 2 Tomatoes (large, thinly sliced)
• 2.5 tbsp Tomato Paste
• 2 Bay Leaves (whole spice)
• 2.5 Cinnamon Sticks (whole spice)
• 1 Black Cardamom (whole spice)
• 1 tbsp Coriander Seeds (crushed coarsely)
• 1 tbsp Cumin Seeds (crushed coarsely)
• 1 tsp Black Peppercorns (crushed coarsely)
• 4.5 Cloves (crushed coarsely)
• 1 tbsp Coriander Powder
• 1 tbsp Cumin Powder
• 1 tbsp Salt (or to taste)
• 1.5 tsp Chili Flakes
• Turmeric (one pinch)
• 1 tbsp Garam Masala
• 4.5 Green Chilies (whole)
• Fresh Coriander (for garnish)
• 1.5 L Water (approximately 1.5 times the volume of rice)

Steps

1. 1

   Soak 750g of rice in water for at least 2 hours before cooking to ensure the grains are soft and juicy without breaking.

2. 2

   Prepare the 'crushed spices' by combining coriander seeds, cumin seeds, black pepper, and cloves in a mortar and pestle. Grind them coarsely (do not make a fine powder).

3. 3

   Heat 1 cup of cooking oil in a large pot over medium heat. Add the sliced onions and fry until they are deep golden brown.

4. 4

   Add the ginger garlic paste to the browned onions. Sauté for a minute until fragrant, but do not add water yet to maintain the color.

5. 5

   Add the chicken pieces to the pot. Fry the chicken with the onions and ginger garlic paste until the chicken changes color and is slightly browned.

6. 6

   Add the sliced tomatoes and tomato paste. Stir in the powder spices (coriander powder, cumin powder, salt, chili flakes, turmeric, and garam masala). Sauté until the tomatoes soften and the oil begins to separate.

7. 7

   Add the whole spices (bay leaves, cinnamon, black cardamom) and the coarsely crushed spice mix prepared earlier. Add the whole green chilies.

8. 8

   Pour in the water (about 1.5 times the quantity of rice). Bring the mixture to a boil. Once boiling, let it simmer for 10-12 minutes to allow the chicken and spices to release their flavor into the stock (yakhni).

9. 9

   Drain the soaked rice and add it to the pot. Stir gently to combine. Cook over medium heat until most of the water has evaporated and only small bubbles remain on the surface.

10. 10

    Sprinkle fresh coriander over the top. Cover the pot with a tight-fitting lid (you can use a cloth for a better seal) and reduce the heat to the lowest setting. Let it steam (dum) for 15 minutes.

11. 11

    Turn off the heat and let the pulao rest for 10 minutes before opening the lid. Fluff the rice gently with a fork and serve hot.

Notes

The creator suggests serving this with a fresh raita made of chopped cucumbers, onions, tomatoes, green chilies, and yogurt seasoned with black pepper, chaat masala, and salt. For the best rice texture, soaking for 2 hours is highly recommended.

Nutrition per serving

• Main Dish
• Chicken
• Rice
• Punjabi
• Pulao
• One-Pot Meal
• Dinner
• Spicy