Chicken Pulao, the delightful Pakistani rice dish that brings a burst of flavor to your plate is a one-pot meal. Imagine the tantalizing aroma of long-grain basmati rice mingling with mouthwatering yakhni, creating a symphony of tastes that will leave you craving for more. Whether you prefer tender meat, succulent chicken, or a vibrant assortment of veggies, Pulao offers endless possibilities for culinary exploration. Let the fragrant caramelized onions and subtle spices transport your taste buds to a realm of sheer deliciousness.
Ingredients for chicken pulao
Rice
When preparing my pulao dish, I prefer using long-grain basmati rice due to its exceptional flavor. However, it is worth noting that other short-grain rice varieties can also be employed as a suitable alternative.
Cumin Seeds VS Caraway Seeds
I used Cumin and Caraway seeds in this recipe. Caraway seeds are commonly known as black cumin seeds or Persian cumin. Although caraway seeds have a distinct taste compared to regular cumin seeds, it is possible to use regular cumin seeds as a substitute.
Onions
I went with some thin slices of yellow onions, which are perfect for the pulao. The thin slices ensure that the onions caramelize evenly and add a fantastic flavor to the dish.
Whole Spices
I add whole spices directly into the pan. Sometimes, I make a spice pouch by placing the spices in a cloth that makes it easy to remove them before serving. If you prefer not to use whole spices, you can omit them, but be sure to include cumin seeds.
Water to Rice ratio
For every 1 cup of rice, use 1.5 cups of water. Rice dish made on a stovetop, or if the rice is soaked for at least 30 minutes before cooking, this rice-to-water ratio works perfectly. If you are using aged rice, you might need more water.
How to store rice?
I store rice in an airtight container for up to 3 days in a refrigerator or a few weeks in the freezer. Make sure to divide it into small portions for easy reheating.
What to serve with chicken Pulao?
One-pot chicken pulao is a rice dish that is a complete meal. It has protein and carbs, and it is full of flavors. I like to pair it with a side of kachumber salad and green chutney. Add a meat curry to make it a feast.
Chicken Pulao
Ingredients
- 1 medium Onion
- 2 cups Rice
- 1 lbs Chicken with bone in
- 1 tsp Cumin seeds
- 1 tsp Ginger paste
- 1 tsp Black cumin seeds
- 1/2 cup Oil
- 2 tsp Salt
- 3.5 cups Water
Whole spices
- 5-6 whole black pepper
- 5-6 cloves
- 2 black cardamom
- 1 inch cinnamon
- 1 tbsp coriander seeds
Instructions
- Wash and soak your rice for about 30 minutes.
- Peel and thinly slice onions.
- Add whole spices to cheesecloth to make a spice pouch or potli.
- Add oil to a pan and fry your onions until golden brown. The color of the pulao depends on the onion. Once light golden brown, add a splash of water and quickly cover the pot to avoid any splashes.
- Now add chicken, cumin seeds, salt, and ginger paste. Fry for 5-6 minutes.
- Add water and add a spice pouch with whole spices.
- Cover the pot and cook for about 10 minutes.
- Remove the water from the soaked rice and add the rice to the yakhni. Cover and cook until water dries out and holes appear on the surface of the rice.
- Lower the heat, sprinkle black cumin seeds, cover with a paper towel, and steam for 10-15 minutes.
- Serve with raita.
Video
Notes
- Potli is a pouch of whole spices that are gathered in cheesecloth and added to soups or stews for easy removal after cooking.
- I don’t add chilies to my pulao but feel free to add whole green or red chilies if you like to eat spicy pulao.
