Chicken Pulao
Chicken pulao is a simple but extremely flavorful recipe. It is one of my childhood favorites and is popular among my kids now. Here is a simple recipe for you to follow
Servings: 8
Calories: 387kcal
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.
Nutrition
Calories: 387kcal | Carbohydrates: 39g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 618mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg