Chicken Pulao

Ingredients

• 5 tbsp oil
• 2 white onions (sliced)
• 0.5 chicken (½ chicken; size and whether bone-in are not specified)
• 2 tomatoes (chopped)
• 1 tbsp ginger-garlic paste
• 0.25 cup yogurt
• 1 glass rice (soaked; glass size and rice variety are not specified)
• 2 glasses water (glass size is not specified)
• 1 tbsp salt
• 1 tbsp black pepper powder
• 1 tbsp garam masala
• 1 tbsp coriander powder
• 1 tbsp whole cumin
• 2 bay leaves
• 2 cinnamon sticks
• 5.5 cloves (5–6 cloves)
• 3 whole dried red chillies
• whole green chillies (quantity not specified)
• 1 red pepper (sliced)
• coriander (chopped; quantity not specified)
• fried onions (quantity not specified)

Steps

1. 1

   Heat the oil in a suitable heavy pot. Add the sliced onions and sauté until slightly golden.

2. 2

   Add the bay leaves, cinnamon sticks, cloves, whole cumin, and dried red chillies. Fry briefly.

3. 3

   Add the chicken and fry until lightly golden.

4. 4

   Add the ginger-garlic paste, yogurt, black pepper, garam masala, and coriander powder. Sauté well.

5. 5

   Add the chopped tomatoes and cook briefly.

6. 6

   Pour in the water, add the salt, and bring the mixture to a boil.

7. 7

   Add the soaked rice and cook until the water is mostly absorbed.

8. 8

   Add the whole green chillies, sliced red pepper, chopped coriander, and fried onions.

9. 9

   Cover the pot and cook on dum (covered, low-heat steaming) for 15 minutes.

10. 10

    Serve and enjoy.

Notes

The source does not specify the size of the chicken or the volume of a glass, nor quantities for green chillies, chopped coriander, or fried onions. It also does not state the heat level for dum cooking or the total cooking time.

Nutrition per serving

• South Asian
• main
• one-pot
• rice
• chicken
• spiced
• gluten-free