Pulao is one of the most famous and delicious food of Pakistan. Usually it is also cook in different traditional occasion like Muharam, shab-e-Barat, friends and family party and …etc. There are various Types of Pulao and chicken pulao is also one of the delicious recipes among other Pulao recipe. So here you come to know with step by step that how to cook Chicken Pulao Recipe.
Chicken thighs, bone-in, skin removed – ~1 lb (three thighs)
1.5 cups basmati rice
1 tbsp red chili powder
1/2 tsp black pepper powder
1/4 tsp turmeric powder
1 tsp ginger paste
1 tsp garlic paste
salt to taste
2 tbsp oil
1” cinnamon stick
2 star anise
3 cardamom pods
2 cups thinly sliced shallots Onion
1/2 cup yogurt
1 tbsp Method
Prep: Wash the rice thoroughly and soak for at least 30 minutes. Cut each of thighs into 4-6 pieces, depending on the size, wash and dry with paper towels.
Step 1: Add the red chili powder, pepper, turmeric powder, ginger paste, garlic paste and salt to chicken pieces and mix well to combine. Marinate for 15-30 minutes.
Step 2: Place a deep pan on the stove, pour the oil and let it heat. Now add the cinnamon, star anise, cardamom and cloves and fry for a minute.
Step 3: Add the sliced shallots to the pan and mix well.
Step 4: Sauté the shallots till they start to brown.
Step 5: Add the marinated chicken pieces to the pan and mix well.
Step 6: Cook the chicken pieces for 8-10 minutes on high heat, stirring frequently till the spices are cooked through and the mixture starts to brown.
Step 7: Add the yogurt and mix well.
Step 8: Continue cooking for 2 minutes till the yogurt is well incorporated into the mixture.
Step 9: Drain the soaked rice from the water and add to the pan.
Step 10: Fold in the rice gently taking care not to break the rice to combine the ingredients well.
Step 11: Add 3 cups of hot water along with 1 tbsp vinegar to the pan.
Step 12: Bring the liquid to a boil on high heat, cover with a tight fitting lid and reduce the heat to the lowest setting.
Step 13: Cook for 20 minutes covered. Don’t remove the lid and check on it in the middle. After 20 minutes, open the lid, all the liquid must be absorbed by now and the rice will be cooked through.
Step 14: Gently shake the pan to mix up the pulao. Keep it uncovered for 5 minutes so that the steam escapes.
Step 15: Serve hot garnished with fried onions and fried cashews.
This goes well with a side of raita or plain yogurt. If you are in the mood, fry up some papads and boil some eggs too, to make it a bit more festive.