Pulao word has its origin from Persian language.Sometimes also known as Pilaf. One can find different versions of pulav & in different flavors depending on the region. Today I am sharing with you the recipe of chicken Pulao from my in laws place Amrawati in Maharashtra. The beauty of this recipe is you can make it fast. All ingredients go in one pot and you have a dish packed with flavors in each spoon.The chilly factor in this Chicken pulao can be adjusted according to one’s taste. It is best served with burhani (a accompaniment made with flavored buttermilk )
Ingredients:
500 gm chicken
1 medium size onion chopped
5 tbsp ginger garlic paste
1/3 cup curd
1 glass rice
whole garam masala (Shah jeera 1/2 tsp, 2 cloves, 4 black pepper corn, 1/2 inch cinamon, 1 bay leaves)
1 tsp garam masala powder
1/2 tsp black pepper powder
1/3 cup oil + 1 tbsp ghee
1 & 1/2 glass of water
Method:
- Heat oil & ghee in a deep pan or pressure cooker. When oil is hot, add whole garam masala.
- When garam masala crackles, add the chopped onion.
- When onion becomes light brown, add ginger garlic paste. Fry well for few minutes till smell disappears.
- Add black pepper powder & garam masala powder.
- Remove from stove & add whipped curd . Fry for few minutes
- Now add chicken.
- Now add slit whole green chillies & coriander.
- Add the water and salt.
- When water comes to a boil, add rice.
- Pressure cook on high flame till 3 wistles and then on simmer on low heat for 10-15 minutes.
- Serve hot with Burhani.
Huma Kalim
Chicken Pulao or Pilaf is a one pot meal with full of taste and aroma. Unlike its cousin Biryani, Pulao is cooked in broth (made with chicken/meat & spices) and thus making each piece of rice flavorsome.
10 minPrep Time
60 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- 500 gm chicken
- 1 medium size onion chopped
- 5 tbsp ginger garlic paste
- 1/3 cup curd
- 1 glass rice
- whole garam masala (Shah jeera 1/2 tsp, 2 cloves, 4 black pepper corn, 1/2 inch cinamon, 1 bay leaves)
- 1 tsp garam masala powder
- 1/2 tsp black pepper powder
- 1/3 cup oil + 1 tbsp ghee
- 1 & 1/2 tsp Salt to taste
- 1 & 1/2 glass of water
- 1/bunch green coriander chopped
- 3-4 green chillies slit
Instructions
- Heat oil & ghee in a deep pan or pressure cooker. When oil is hot, add whole garam masala.
- When garam masala crackles, add the chopped onion.
- When onion becomes light brown, add ginger garlic paste. Fry well for few minutes till smell disappears.
- Add black pepper powder & garam masala powder.
- Remove from stove & add whipped curd . Fry for few minutes
- Now add chicken.
- Now add slit whole green chillies & coriander.
- Add the water and salt.
- When water comes to a boil, add rice.
- Pressure cook on high flame till 3 wistles and then on simmer on low heat for 10-15 minutes.
- Serve hot with Burhani.
Notes
: I use the pressure cooker method for all kinds of Pilaf. Reason.All the masalas get coated on the rice and flavour is awesome. And please adjust your water quanity depending on the rice quality. New rice less water, old rice more water.
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