Chicken Pulao, a delicious one-pot rice dish, is a perfect blend of aromatic spices, succulent chicken, and fragrant basmati rice. This flavorful delight is a staple in many South Asian households and is loved for its simplicity and taste.
Chicken pulao
Ingredients
- 2 whole Chicken
- 1 kilo Basmati rice
- ½ cup Oil
- ½ cup Ghee
- 5 Cardamon
- 2 Cinnamon
- 1 Black cardamom
- 1 cup Onions
- 2 tbsp Ginger paste
- 1 tbsp Garlic paste
- 2 tbsp Almond paste
- 1 tbsp Pistachio paste
- ½ tsp Nutmeg powder
- ½ tsp Mace powder
- 6 Green chilis
- 3 cups Water
- 6 Plum
- 1.5 litres Warm Milk
- 1 tbsp Keora water
- ½ tsp Saffron
- Salt to taste
Instructions
- Take a big saucepan and add oil and ghee in it, then add cardamom, cinnamon, big cardamom and one cup sliced onions, fry it till brown.
- Add water so that onions do not get brunt.
- Add ginger paste, garlic paste, almond paste, pistachio paste, nutmeg powder, mace powder and salt and cook well till the oil separates from the spice.
- Add 6-7 green chilis torn from the middle.
- Add plums, cook in middle flame without lid till the chicken gets fully boiled and becomes dry with spice and oil separates.
- Add warm milk and 12 green chilis, check the salt and wait until the mixture starts boiling.
- Add rice and mix it well. Make sure the flame is high.
- Add keora water and wait until the milk evaporates a little.
- Take the flame to extreme low and cook it for 15 minutes with the lid closed.
- After 15 minutes, turn the rice.
- Close the lid again and cook for another 15 minutes.
- Add saffron water and close the lid and keep it covered till the serving. Serve it hot.