Masaledar Chicken Pulao

Ingredients

• 500 g Chicken (bone-in pieces for better flavor)
• 2 cup Basmati Rice (soaked for 30 minutes)
• 0.25 cup Cooking Oil
• 2 Onions (thinly sliced)
• 1 tbsp Ginger-Garlic Paste
• 2 Tomatoes (chopped)
• 3 Green Chilies (slit lengthwise)
• 0.5 cup Yogurt (whisked)
• Whole Spices (Cinnamon stick, cloves, cardamom, bay leaf, cumin seeds)
• 1 tsp Red Chili Powder
• 0.5 tsp Turmeric Powder
• 1 tsp Garam Masala
• Salt (to taste)
• Fresh Cilantro and Mint (chopped for garnish)

Steps

1. 1

   Rinse the basmati rice under cold water until the water runs clear, then soak it in water for at least 30 minutes. Drain before using.

2. 2

   Heat oil in a large heavy-bottomed pot or pressure cooker. Add the whole spices (cumin seeds, cinnamon, cloves, cardamom, and bay leaf) and let them sizzle for 30 seconds until fragrant.

3. 3

   Add the sliced onions to the pot and sauté over medium heat until they become deep golden brown.

4. 4

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

5. 5

   Add the chicken pieces and cook on high heat for 5 minutes until the chicken changes color and is lightly browned on the outside.

6. 6

   Add the chopped tomatoes, 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 constantly to prevent curdling.

8. 8

   Add the soaked and drained rice to the pot. Gently stir to coat the rice with the masala, being careful not to break the grains.

9. 9

   Pour in approximately 3.5 to 4 cups of water (or enough to cover the rice by about an inch). Add garam masala and half of the chopped cilantro and mint.

10. 10

    Bring to a boil, then cover with a tight-fitting lid. Reduce heat to the lowest setting and simmer (dum) for 15-20 minutes, or until the rice is cooked and water is absorbed. If using a pressure cooker, cook for 2 whistles.

11. 11

    Turn off the heat and let the pulao rest for 10 minutes before fluffing with a fork. Garnish with remaining cilantro and mint.

Notes

For best results, use long-grain aged Basmati rice. You can add fried onions (birista) on top for extra flavor. Serve hot with raita or a fresh salad.

Nutrition per serving

• main
• chicken
• rice
• pulao
• spicy
• indian
• one-pot
• lunch