Chicken Pulao

Ingredients

• 2 cup long-grain basmati rice (Rinsed and soaked for 1 hour, then drained)
• 1 lb whole chicken (Cut into cooking pieces; boneless, skinless breast or thighs may be used instead)
• 2 large red onions (Thinly sliced; half reserved for garnish)
• 2 tomatoes (Pureed)
• 1 tbsp fresh lemon juice
• 8 clove garlic (Use 8–9 cloves, made into a paste)
• 3 green chilies (Use 3–5, adjusted to taste and desired spice level)
• 0.5 tbsp garam masala
• salt (To taste; check and adjust after adding the rice and bouillon)
• 1 tsp black pepper (Ground black pepper)
• 0.5 tsp red chili powder
• 1 chicken bouillon cube
• 2 tbsp yogurt
• 4.5 cup water (Chicken broth may be used instead for added flavor)
• 0.5 cup oil (For sautéing)
• 1 tbsp cumin seeds (Whole spice)
• 2 cinnamon sticks (Small; whole spice)
• 2 bay leaves (Whole spice)
• 3 black cardamom (Whole pods)
• 3 black cloves (Whole cloves)
• 1 whole dried red chilies (Use 1–2)
• 0.33 tsp whole black pepper (About 1/3 teaspoon)

Steps

1. 1

   Rinse the basmati rice in a fine-mesh sieve until the water runs clear. Soak it in water for 1 hour, then drain and set aside.

2. 2

   Heat the oil in a large skillet or pot over medium heat.

3. 3

   Add the sliced onions and sauté for 10–12 minutes, until they are golden brown. Reserve half of the onions for garnish.

4. 4

   Add the cumin seeds, cinnamon sticks, bay leaves, black cardamom, black cloves, dried red chilies, and whole black pepper to the remaining onions. Add the green chilies and fry for 1 minute, until fragrant.

5. 5

   Add the chicken to the pot and cook until its color changes.

6. 6

   Add the garam masala, salt, black pepper, and red chili powder. Mix well so the chicken is coated with the spices.

7. 7

   Add the tomato puree and garlic paste. Cook for 8 minutes.

8. 8

   Stir in the yogurt and lemon juice. Cook for an additional 2–3 minutes, until a gravy forms.

9. 9

   Add the water and bring the mixture to a boil.

10. 10

    Add the drained, soaked rice and the chicken bouillon cube. Check the salt and adjust to taste, then stir well.

11. 11

    Cook over medium-high heat until most of the water has evaporated.

12. 12

    Reduce the heat to low, cover the pot, and simmer for 15–20 minutes, or until the rice is cooked and the liquid is completely absorbed.

13. 13

    Garnish the pulao with the reserved golden onions and serve hot.

Notes

Green chilies and red chili powder may be adjusted to taste. Boneless, skinless chicken breast or thighs can be used instead of whole chicken. Chicken broth may replace the water. Serve with raita, green chutney, or salad.

Nutrition per serving

• main
• one-pot
• rice dish
• South Asian
• chicken
• spiced
• family meal