How To Make Chicken Pulao At Home: If you want to try something new by making chicken biryani every time, then definitely make chicken pulao this time. In terms of taste, it is no less than anyone, but it takes less time to prepare and the spices are also mild. If the correct method is followed, each rice of Pulao becomes different, aromatic and full of taste. The special thing is that this recipe is ready in just 30 minutes and can be easily made in a single cooker or pan.
What to do to make Chicken Pulao?
For this pulao, it is important to marinate the chicken first. Take chicken in a bowl and add red chilli powder, turmeric, garam masala, ginger-garlic paste, salt, lemon juice and a little oil and mix well. Keep it covered for at least 15 to 20 minutes so that the flavor of the spices reaches inside the chicken. Meanwhile, wash Basmati rice thoroughly 3 to 4 times and soak it in water for about 20 minutes. Due to this, the rice becomes long and separate after cooking. If possible, use good quality Basmati rice.
Mix these things while cooking
Now heat some ghee and oil in a pressure cooker or a thick bottomed pan. Add whole spices like bay leaves, cloves, cinnamon, big and small cardamom, black pepper, fennel and star anise and fry for a few seconds. After this, add green chilli, ginger-garlic paste and thinly chopped onions and cook till it turns golden. Now add the marinated chicken and cook on medium flame for 5 to 6 minutes, until its color changes from pink to white. Then add chopped tomatoes, green coriander and mint and cook until the tomatoes become completely soft.
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Light creamy taste and excellent aroma
After this add coconut milk in it. Coconut milk gives a light creamy taste and excellent aroma to the pulao. If coconut milk is not available, thick curd can also be used instead. Now add red chilli powder, coriander powder and salt as per requirement and mix well.
stir gently for a minute or two
Drain the water from the soaked rice and put it in the cooker and stir gently for a minute or two. After this add hot water. Keep in mind that about one and a half cups of liquid is enough for one cup of rice. Close the lid of the cooker and cook on medium flame till one whistle. After the pressure releases automatically, open the lid and gently inflate the pulao with the help of a fork. Finally, garnish with some ghee, lemon juice, green coriander, mint, fried onion or cashew nuts. Serve the prepared chicken pulao hot with onion raita, cucumber raita or gravy of your choice.
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