chicken pulao
Description
A fragrant and aromatic traditional Pakistani pulao made with tender bone-in meat, basmati rice, and a rich, spiced broth. Slow-cooked on dum to fluffy perfection, this comforting rice dish is served with raita and salad.
Ingredients
Instructions
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Soak rice for atleast 30 minutes.
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Boil meat with all spices in 6 cups of water till meat is done but firm.(Add two more cups of water if using mutton or beef.)
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Take out meat pieces.
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Squeeze build garlic for more flavourful stock.
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Strain stock with the help of a colander.
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Discard spices, keep stock aside.
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Heat oil in a big pot , fry onion slices till golden.
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Add chicken pieces and fry.
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After a minute add yogurt.
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Cook at medium heat till oil separates.
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Drain rice and add to the chicken.
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Taste stock for salt, add more if needed. It should be much saltier than your usual food.
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Add it to rice, make sure stock is 1.5 inches above rice, add more water if needed.Simplest measurement is : For 1 cup of rice 1.5 cup of stock.
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Initially keep flame on high.
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Cook uncovered till it’s boiling.
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Keep flame between medium to high.
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When you start seeing big bubbles and rice , it’s time to cover rice and cook on low flame for 15 minutes.
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After 15 minutes, steam will develop on top of rice.
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Check and Serve with chilli garlic raita & salad.
pulao recipe, traditional pakistani pulao, chicken pulao, mutton pulao, beef yakhni pulao, aromatic rice dish, cooked by sabeen