Chicken Pulao Biryani or Spicy Pulao

5 from 1 vote

Chicken Pulao Biryani or Spicy Pulao

Chicken Pulao Biryani is an alternative to biryani, it has the qualities of both a biryani and a delectable pulao. Less time and dishes but the spiciness of biryani with fluffy rice and few utensils.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Side Dish

Cuisine: Indian, Pakistani

Keyword: Chicken Pulao Biryani, spicy pulao

Servings:

Calories: 411kcal

Author: Saba Ahmad

Ingredients

2 cups aged long-grain basmati rice rinsed and soaked for 30 mins
1 medium onion thinly sliced
3 cups Water
1 lbs Chicken you can use upto 2 lbs
1 tsp Salt adjust it after tasting
1 tbsp Ginger paste
1 tbsp Garlic paste
3 tbsp Biryani masala biryani masala has salt in it
1 large Tomato
1/2 cup Yogurt
1 tsp Red chili flakes
1 tsp Cumin powder
1 tbsp Coriander powder
2-3 Green chilies
1 tsp Cumin seeds
1/2 cup Oil
1/4 tsp Food coloring optional

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Instructions

Wash and soak your rice for 30 minutes.
Thinly slice your onion.
Heat oil in a pan and golden brown your onions. Take half of the onions out for later.
In the remaining oil and onions, add chicken, ginger, and garlic paste.
Mix everything and add biryani masala, red chili flakes, cumin-coriander powder, salt, whole green chilies, and cumin seeds.
Add tomatoes and cook your chicken on medium heat for about 5-6 minutes.
Now add yogurt and cook for an additional 8-10 minutes.
Add 3 cups of water, once the water comes to a boil, add soaked rice and cook on high.
Taste test the salt, your water will be a bit salty at this point.
Sprinkle cumin seeds, add food coloring, and steam for 10- 15 minutes.
Sprinkle your reserved onions on top and Enjoy.

Video

Notes

Note:

Soak your rice for at least 30 minutes, then discard the water from the rice before adding them to the chicken.
Don't burn your onions because the color of the pulao depends on the onions, and they can burn quickly.

Nutrition