One-Pot Chicken Pulao Recipe
Serving Size: 4
Ingredients:
Marinate
1 Kg Chicken
1 Tsp Salt
½ Tsp Red Chili
5 Tbsp Plain Yogurt
Cooking
¼ Cup Cooking Oil
2 Tbsp Clarified Butter
4 Pcs Bay Leaves
6 Pcs Cardamom
3 Pcs Cinnamon Sticks
½ Tsp Peppercorn
8 Pcs Cloves
1 Tsp Caraway Seeds
4 Pcs Small Onions
4 Pcs Garlic Cloves
1 ½ Tsp Ginger Paste
1 Tsp Red Chili
1 Tsp Ground Coriander
1 Tsp Garam Masala
½ Tsp Nutmeg
¼ Tsp Mace
10-12 Pcs Raisin
3 Pcs Prunes
½ Cup Fried Onion
5 Cup Hot Water
1 Cup Milk
3 Cup Basmati Rice
3-4 Pcs Green Chili
1 Tsp Salt
Garnish
10 Pcs Cashews
1 Tsp Ghee
1 Tsp Kewra Water
2 Tbsp Fried Onion
Instructions:
Marinate the chicken with salt, red chili, and plain yogurt then set aside
Wash and rinse rice and soak for 15 to 20 minutes
In a large pot, add oil, clarified butter and begin tempering the bay leaves, cardamom, cinnamon sticks, peppercorn, cloves, and caraway seeds while stirring gently
Toss in the sliced onions and sauté until light brown then quickly add a small splash of water to stop further browning of spices and the onion
Add the garlic paste, ginger paste, red chili, ground coriander and give it a quick stir
Add the marinated chicken and stir fry for 10 minutes
Sprinkle garam masala, mace and grate fresh nutmeg and stir fry for another 10 minutes
Add raisin, prunes, fried onions and give it a gentle mix before adding the hot water, milk and rice
Evenly distribute the rice, add whole green chilis, salt and cook for 5 minutes on medium to high heat until majority of the water has evaporated
Cook for another 15 minutes with a lid on in low heat
Remove lid, garnish with cashews, ghee, kewra water, and fried onion
Serve hot with a slice of lime or lemon on the side
Enjoy!
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