Chicken Pulao Recipe - How to make chicken pulao -

If you are keen of especially chicken rice, then you must try the chicken pulao recipe. No need to worry, how to make chicken pulao. Anyone can make the most delicious pulao. This chicken pulao recipe can make with easily available ingredients like chicken, rice and some other easily available spices. This gives a deeply aromatic and flavorful rice dish which will likely become a family favorite.

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Important features of chicken pulao

The important feature of chicken pulao recipe is that it can be cooked in a single pot. This delicious chicken pulao recipe can made from chicken, rice and some other spices which are easily available in your kitchen. This is also a time saving recipe that can be made in short time as well as it gives you a delicious and aromatic taste. In this way you can make lunch in short time and make your whole family happy. This easy recipe can add life to every occasion or party. This easy recipe can be made two or three times in a week and specially on Friday. I also thought that the taste of yakhni pulao is most delicious than the taste of chicken biryani.

?The most important feature of chicken pulao is that it has low quantity of cholesterol than the beef and mutton. Therefore it is fit for all types of people rather they are young or elder. It is also not dangerous for the heart patients.

The chicken pulao recipe is definitely perfect for large family gatherings because you can easily double or even triple this easy recipe to feed more people.

Best tips for chicken pulao

⭐You enhance the taste of chicken pulao by cooking over slow flame by sealing the corners of the cooking pot. This method gives you an aromatic and delicious taste because of the perfection in the steam.

⭐Make sure you use high quality whole spices and long grain rice for best taste.

⭐Onion’s color determines the end color of chicken pulao. If the onions are not properly browned then the rice will white at the end almost like the boiled rice. Although the taste will be there but it, won’t look like a pulao! Therefore it is very important to color the onions brown, only golden brown not dark brown. At this stage you must add a splash of water, it allows the onions to release their color and become caramelized.

Wondering how to make chicken pulao? Follow this easy chicken pulao recipe with step by step instructions!

Prep time Cooking time Total time Servings Course Calories Diet

15 min 45 min 1 hour +8- Main course 399 kcal Non-vegetarian

Ingredients

chicken	1kg	Green cardamom	3-4	Onions	3-4 medium sized
Rice	1 kg	Bay leaves	2-3	Tomatoes	3-4 medium sized
Cloves	7-8	Ginger, garlic paste	2 tbsp.	Red chili	1 tbsp.
Water	1 ½ liter	Cinnamon powder	1teaspoon	Cumin seeds	1 tbsp.
Salt	3 tbsp.	Jafri/ mace	2 piece	Pepper corns	1tea spoon
onions	3-4	Black cardamom	2-3	Green chilies	10-12 crushed

Instructions

In a bowl wash rice and soak for at least 30 minutes.
While the rice is soaking heat the 250ml oil in a pan on medium flame.
Always use a big pot for cooking the rice.
Add finely sliced onions and cook on medium heat until they become brown.
Add a splash of water in it to release the color of onions, this step is most important because it determines the color of the chicken pulao.
Add ginger, garlic paste and cook it until raw smell goes off and it release a good fragrance.
Now add chicken in it and fry it for 10-15 minutes.
Add black pepper, red chili, cumin seeds and bay leaves in it and cook for 1-2minutes on medium flame.
Now add tomatoes in it and cook for 10-15 minutes. Addition of tomatoes prevent the chicken to burn and chicken cook finely in this process as well as it gives separate and long grain rice at the end of the recipe.
When tomatoes and chicken cooked properly then add salt, green chilies and cinnamon powder in it.
At this stage the oil will have risen on the top and the chicken will be tender about 90%.
Now add water in it and bring to a boil.
Now add rice in it and cook partially covered until majority of water has absorbed then close the lid completely for 10-15 minutes until reaming water has absorbed and it is ready.