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Chicken Pulao Recipe

Mutton-Pulaoo

Chicken biryani may be more well-known, but have you ever tried chicken pulao? In other words, it is a real thing. We think that aromatic rice, savoury veggies, and flavorful chicken are the perfect combination for chicken rice. This chicken pulao is so easy to make that you don’t even need to. It’s as cosy as it gets.

Here’s a classic recipe for Yakhni Chicken Pulao. This dish promises an abundance of flavour, succulent chicken, and light, fluffy rice. In addition, it’s easy to replicate, so you may feel secure serving it to guests. tried and trued to perfection!

Ingredients 

  • Basmati rice: ESSENTIAL. Avoid other sort, please.
  • Onions: Your choice of red or white.  I personally prefer white onions.
  •  Chicken: Please keep in mind This is the only meat I have tried it with.
  • Coriander, whole pepper, cumin seeds, and salt are the spices. Easy to understand
  • Red and green entire and fresh green chilies work well. Believe me you can get the best flavor without making it too spicy.
  • I strongly suggest making your own homemade ginger garlic paste. Equal amounts of fresh can alternatively be grated.
  • Nutmeg: I usually use one big piece, but you may also use just a quarter teaspoon of the powder.
  • Mace: Use two tiny pieces or one-fourth teaspoon of powder; if you use more, the pulao will taste bitter.
  • One large dried bay leaf or two smaller ones.

How To Cook Chicken Pulao

  • Rice should be washed and soaked for at least 30 minutes in a small bowl.
  • Oil should be heated in a pan on medium heat while the rice is soaking.
  • Mix for 1-2 minutes after adding the bay leaves, cumin seeds, and whole black pepper.
  • Add the thinly sliced onions and simmer for 6 to 8 minutes on medium heat, or until browned.
  • The colour of the onions at this point will affect the final colour of the rice; add 2 tablespoons of water and cook for 1 to 2 minutes.
  • Add the crushed red peppers, ginger paste, and garlic paste, and saut√© for an additional one to two minutes.
  • Cook the chicken for 4-5 minutes after adding it.
  • Cook for 6 to 8 minutes on medium heat after adding the salt, garam masala, and green chilli.
  • Cook on medium heat after adding the water for a further 6 to 8 minutes.
  • Add the rice and simmer it on high for 6 to 8 minutes, or until most of the water has been absorbed.
  • For an additional 15 minutes, cook covered on low heat.

What To Serve With Pulao

For me, a chilled bowl of yoghurt, mint raita, or cucumber raita is the only necessary side dish.

Serve alongside Kachumber Salad or freshly chopped, crunchy veggies with some salt, pepper, and lemon juice.

Kebabs like Chapli Kabab, Aloo ki Tikki, Shami Kabab, or Seekh Kebab are frequently served with pulaos.

For gatherings, add traditional fare like Kofta Curry, Aloo Gosht, or Korma to the buffet.

My family eats pulao with zarda, which is interesting because I still haven’t developed a taste for it.

How To Avoid Mushy Rice

In a nutshell, rice gets mushy when it is overcooked. This happens when there is too much water or the cooking time is too long. Overcooked rice is difficult to “correct” once it has occurred. Here are two quick suggestions for avoiding overdone rice, though. Alert for want, okay?

1) Ensure that the water in the saucepan only covers the first line within your fingers when you dip your index finger into it. I swear by this advice that a friend, who is a fantastic cook, gave me. After that, boil the rice until the water level is below the rice and steam or cook the remaining time.

2) If the amount of water is still too much for you, you have two options: turn up the heat to HIGH to evaporate it more quickly without sacrificing any of the flavor, or simply skim some off the top. If you won’t, I won’t tell. If you decide to turn the water up, just keep an eye on the pot.

Tips

First of all, the water you’re about to add will become the rice broth. The quantity needed will vary with the type of rice you use.

Typically, you’ll need 1.5 to 2 cups of water for each cup of basmati rice, although this might vary depending on the age of the rice used. Keep to your usual ratio if you prepare rice often.

Second, I made the tomato an optional ingredient because over 70% of people don’t like tomatoes in pulao. (Although I like the boost of vitality they provide.)

Note 3: The broth, if given time to settle and allow the flavors to mingle, can be stored in the fridge for up to 2 days. Before using, allow it to come to normal temperature.